Recipe of the Month
Mini Pumpkin Cranberry Bread
Breakfast on the Connecticut, Lyme, NH
Total preparation time: 20 minutes
3 cups flour
1-3/4 tablespoons pumpkin pie spice
2 teaspoons baking soda
1-1/2 teaspoons salt
3 cups sugar
1 15-oz can Libby's Solid Pumpkin puree (don't use pumpkin pie filling)
1 cup vegetable oil
1/2 cup orange juice
1-1/2 cups dried cranberries
Preheat oven to 350 degrees. Combine flour, spices, baking soda and salt in
large bowl. Separately, combine sugar, pumpkin, eggs, oil and juice in small
blended. Add pumpkin mixture to flour mixture and stir until just moistened.
Fold in cranberries.
Spoon batter into 5 greased and floured 5 x 3 loaf pans. Bake for 50-55
minutes or until wooden pick comes out clean. Cool in pans for 10 minutes --
remove to wire rack to cool.
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