Pumpkin Cranberry Spice Bread
2 1/4 cups flour
1 tablespoon pumpkin pie spice
2 teaspoons cardamom
2 teaspoons baking powder
1 teaspoon nutmeg
1/2 teaspoon salt
1 cup sugar
1 cup brown sugar
1 (15 oz) can pure pumpkin
1/2 cup vegetable oil
1 cup fresh cranberries, chopped
Preheat oven to 350 F.
Spray 2 9x5-inch loaf pans (or 4-6 mini pans, like I did) with baking spray.
Combine dry ingredients in small bowl.
Combine eggs, sugars, pumpkin and oil in a medium bown and beat until well blended.
Add pumpkin mixture to flour mixture just until blended.
Fold in cranberries.
Spoon batter into prepared pans and bake for 50-55 minutes or until a toothpick inserted comes out clean.
Makes 2 loaves (or 4-6 mini loaves).
I followed as the instructions said, but I did add about 1/2 cup more cranberries. I also used the mini-tins to give smaller loaves as gifts and didn't fill them quite full so that they wouldn't rise too much. You can usually get 4 decent sized mini-loaves or 6 smaller ones out of this batch.