Cranberry Pumpkin Bread

This recipe was written for a regular sized loaf pan (8x4-inches), but I found that made the center too gooey. So, I bakes these in mini-loaf pans with better results.

Ingredients

• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup vegetable oil
• 1/4 cup butter, melted and cooled
• 2 cups sugar
• 2 1/4 cups all-purpose flour
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups cranberries

Directions

1. Preheat oven to 350 degrees F.
2. In a bowl, beat the eggs slightly, then mix in the pumpkin puree, vegetable oil and butter.
3. Add the dry ingredients and mix well.
4. Add the cranberries and mix well.
5. Allow the batter to rest for about 10 minutes. (This helps air from mixing escape and helps reduce super high crowns on the loaves.)
6. Pour batter into 4 mini-loaf pans.
7. Bake for 45-55 minutes.