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Cranberry Pumpkin Bread

4 eggs
1 cup packed dark brown sugar
2 cups sugar
1 (15oz) can pumpkin puree
1 cup vegetable oil
3 cups all purpose flour
2 tsp. baking soda
1 ½ tsp. salt
1 Tbsp. plus 1 tsp. The Spice Hunter Pumpkin Pie Spice
2 cups fresh cranberries*
*can substitute with frozen cranberries (thawed)

Preheat oven to 350°F. Grease and flour two 9x5€? loaf pans or line 24 muffin tins. In a large bowl, combine eggs, brown sugar, sugar, pumpkin puree and oil until blended. In a separate bowl combine flour, baking soda, salt and Pumpkin Pie Spice, then mix into egg mixture, stirring until just combined. Gently stir in cranberries. Divide batter into pans. For loafs, cook 50 minutes to 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. For muffins, cook about 20-30 minutes. Cool in pan 15 minutes, then remove and let cool completely. Recipe can be halved.