Ingredients
Scale
- 2 1/4 cups all purpose flour
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 2 cups granulated sugar
- 1 3/4 cups (15 oz can) pure pumpkin
- 1/2 cup vegetable oil
- 1 cup fresh, frozen, or sweetened dried cranberries
Instructions
- Preheat oven to 350 degrees.
- Grease and flour two loaf pans.
- Combine flour, pumpkin pie spice, baking powder, and salt in a large bowl.
- Combine eggs, sugar, pumpkin, and oil in a small mixing bowl. Beat until just blended.
- Fold pumpkin mixture into flour mixture; stir until just blended.
- Fold in cranberries.
- Spoon batter evenly between both greased and floured bread pans.
- Bake in preheated 350 degree oven for 55 to 60 minutes or until wooden toothpick comes out clean. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
- If baking in a convection oven, lower to 325 degrees and bake for 45 minutes.