Pumpkin Cranberry Spice Bread

As part of the gift baskets that I'm putting together for HUT's teachers and a few of my close friends, I made a new recipe that my mom found in the Dallas Morning News and was asked to share...

Pumpkin Cranberry Spice Bread

Ingredients

2 1/4 cups flour 

1 tablespoon pumpkin pie spice 

2 teaspoons cardamom 

2 teaspoons baking powder 

1 teaspoon nutmeg 

1/2 teaspoon salt 

2 eggs 

1 cup sugar 

1 cup brown sugar 

1 (15 oz) can pure pumpkin 

1/2 cup vegetable oil 

1 cup fresh cranberries, chopped 

Directions 

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.