Cranberry delights: More than canned cranberry sauce

Pumpkin cranberry bread

Yield 24 slices

This moist, flavorful bread is a terrific snack or Thanksgiving breakfast treat. The flavors of cranberry and pumpkin come together beautifully. One batch makes two large loaves. Recipe is courtesy of Libby’s.

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon plus 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar
• 1 can, 15-ounces, Libby’s 100% Pure Pumpkin
• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup orange juice or water
• 1 cup sweetened dried, fresh or frozen cranberries

Directions:

1. Preheat oven to 350 degrees F. Grease and flour two 9 x 5-inch loaf pans.
2. Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl. Combine sugar, pumpkin, eggs, oil, and juice in a large mixing bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
3. Bake for 60 to 65 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove loaves to wire racks to cool completely.

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