Sunday, November 14, 2010

Libby's Pumpkin Cranberry Bread

It's Thanksgiving time, and who on earth can not pass up making some pumpkin bread! So I went on line looking for good ole Libby's pumpkin bread and found the perfect.. seriously perfect recipe! The only thing I did different was add walnuts, cause I am a nut girl and love my breads and cookies with nuts! This is a fantastic recipe, it was moist and had amazing flavor! I did not have pumpkin pie spice, so I went on line and found what was in it, I simply added a bit of cinnamon, nutmeg and all spice and just went with it :D. A very good recipe!

3 cups all purpose flour
1 tbsp plus 2 tsp pumpkin pie spice
(If no spice, use cinnamon, nutmeg, and all spice mixed)
2 tsp baking soda
1 ½ tsp salt
3 c granulated sugar
1 can (15 oz) Libby’s 100% pure Pumpkin
4 large eggs
1 c vegetable oil
½ c orange juice or water
1 cup sweetened dried cranberries
1 cup chopped walnuts (my addition)                                                                          

Preheat oven to 350. Grease and flour 2 9 x 5 loaf pans
Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture. Stir just until moistened. Fold in 3/4c of the walnuts. Spoon batter into prepared loaf pans; sprinkle left over walnuts on top of both loaf pans.
Bake for 60- 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and place on wire racks to cool completely.