Look at my new post - Pumpkin Cranberry Bread

Ingredients:

• 3 cups flour


• 1 Tbs & 2 tsp. pumpkin pie spice


• 2 Tbs. baking soda


• 1 1/2 tsp. salt


• 1 can (15 oz) pumpkin


• 1 cp vegetable oil


• 3 cps sugar


• 4 large eggs


• 1/2 cp orange juice or water


• 1 can jellied cranberry sauce

Directions:

In one bowl combine flour, pumpkin pie spice, baking soda, and salt. In another bowl combine sugar, pumpkin, eggs, oil and juice (or water), beat just until blended. Add pumpkin mix to flour mix, stir just until moistened. Fold in cranberries. Spoon batter into a greased and floured 5 x 3 pan. Bake for 50-55 minutes. Cool for 10 minutes in pan then transfer to wire rack. (This is very important; if you don’t cool it in the pan first it will stick). Also do not pour batter into the pan until it is ready to go into the oven. One year we made up a bunch at once and had it sitting in the pans waiting to go into the oven, it stuck so bad that I had to completely re-do it.

Taken from “The Prepared Prepper’s Cookbook: Over 260 Pages of Food Storage Tips, and Recipes From Preppers All Over America!“

Originally at: TheSurvivalistBlog.net

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Pumpkin Cranberry Bread

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