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Ingredients

2 ¼ cups all-purpose flour 1 tablespoon pumpkin pie spice 2 teaspoons baking powder ½ teaspoon salt 2 eggs 2 cups white sugar 1 (15 ounce) can pumpkin puree ½ cup vegetable oil 1 cup dried cranberries 1 cup chopped walnuts

Nutrition Info

359.5 calories carbohydrate: 55.1 g cholesterol: 26.4 mg fat: 14.5 g fiber: 2.5 g protein: 4.6 g saturatedFat: 1.9 g servingSize: - sodium: 229.8 mg sugar: 36.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)

14 servings

Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!