Prep Time::10 mins
Cook Time::50 mins
Total Time:: 1 hr
Servings::14
Yield::2 (9×5-inch) loaves
Ingredients
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2 ¼ cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
½ teaspoon salt
2 cups white sugar
1 (15 ounce) can pumpkin puree
2 large eggs
½ cup vegetable oil
1 cup dried cranberries
1 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9×5-inch loaf pans (or 4 mini loaf pans).
Combine flour, pumpkin pie spice, baking powder, and salt in a mixing bowl.
Combine sugar, pumpkin purée, eggs, and oil in a small mixing bowl. Beat until just blended.
Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 to 60 minutes.
Cook’s Note
If using mini loaf pans, begin checking bread after 25 minutes.