Pumpkin-Cranberry Bread

Pumpkin-Cranberry Bread

Pumpkin-Cranberry Bread

Nonstick cooking spray 

2 eggs

3/4 cup canned pumpkin

1 cup sugar

1/2 cup vegetable oil

1  2/3 cups all-purpose flour

1  1/2 tsp. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. salt

3/4 cup fresh cranberries or frozen cranberries, thawed

1 Tbsp. all-purpose flour

1/4 cup chopped pecan, toasted

In a medium bowl combine the eggs, pumpkin, sugar and oil; then set aside.

In a large bowl stir together the flour, pumpkin pie spice, baking soda, salt.

In a small bowl combine 1/2 cup of the cranberries and 1 tablespoon flour; toss to coat.  Gently fold cranberry mixture into batter.

Spoon batter into prepared pan.  Top with remaining cranberries and pecans.

Bake on 350 degrees for about 50 to 60 minutes.  Cool on wire rack; then cover and place in fridge until ready to use.  Enjoy!!