Wednesday, October 26, 2011

Cranberry Orange Pumpkin Bread

It's Fall and there's no better time to bake than this time of year! For all of you Pumpkin Bread fans, you will enjoy this next recipe of Cranberry Orange Pumpkin Bread. Not only will it fill your home with an amazing aroma that reminds you of Thanksgiving, but this treat is moist and the tart cranberries complement the spicy pumpkin bread perfectly. I've added a Cinnamon Sugar Topping for an extra dose of sweetness. Wrap up as gifts to give to family and friends or simply enjoy this for yourselves.

Cranberry Orange Pumpkin Bread

3 cups all purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can Libby's 100% pure pumpkin
4 eggs
1 cup vegetable oil (may use melted butter)
1/2 cup orange juice (I use fresh squeezed, about 2 oranges)
Zest from 1-2 oranges
2 cups fresh or frozen cranberries (I use fresh when in season)

Cinnamon Sugar Topping
1/2 cup sugar
1/3 cup flour
1/4 cup butter, melted
1 1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Grease and flour two 9x5 inch loaf pans. Combine flour,pumpkin pie spice, baking soda and salt in large bowl. Combine sugar pumpkin, eggs, vegetable oil, orange juice and orange zest in a large mixer bowl; beat until just blended. Add pumpkin to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

To make Cinnamon Sugar Topping, mix together the sugar, flour, butter and cinnamon to form crumble topping. Sprinkle crumble topping on top of prepared loaves filled with pumpkin batter and bake for 60-65 minutes or until wooden tooth pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire rack to cool completely.

Makes Two 9x5 loaves

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