| Yield | |
|---|---|
| Source | Better Homes and Gardens Book |
| Prep time | 2 hours |
| Yield | |
|---|---|
| Source | Better Homes and Gardens Book |
| Prep time | 2 hours |
| 3 | Cup | Flour |
| 2 | Teaspoon | Baking Powder |
| 1 1⁄4 | Teaspoon | Salt |
| 1 | Teaspoon | Ground Cinnamon |
| 1⁄4 | Teaspoon | Ground Allspice |
| 2 | Eggs | |
| 16 | Ounce | Pumpkin Puree |
| 1 | Cup | Brown Sugar |
| 1⁄2 | Cup | Maple Syrup |
| 1⁄4 | Cup | Vegetable Oil |
| 1⁄2 | Cup | Dried Cranberries |
1.Preheat oven to 350 degrees. Grease 9" by 5" loaf pan.
2.In large bowl mix first 6 ingredients. In medium-sized bowl, beat eggs with pumpkin, brown sugar, maple syrup, and vegetable oil; stir into flour mixture just until flour is moistened. Gently stir in cranberries. Spoon batter evenly into loaf pan.
3.Bake 1 hour and 15 minutes or until toothpick inserted in the center comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.