Ingredients
20
20 servings
- •1 serving cooking spray
- •3 ½ cups all-purpose flour
- •2 ½ cups white sugar
- •1 ½ tablespoons pumpkin pie spice
- •2 teaspoons baking soda
- •1 ½ cups canned pumpkin puree
- •4 eggs
- •⅔ cup milk
- •½ cup canola oil
- •1 (12 ounce) package fresh cranberries
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pan with cooking spray.
- Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
- Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add to the dry ingredients and beat until well combined. Add cranberries and stir to blend. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.
Nutritional Facts
Per 20 servings
- Calories: 260
- Carbohydrate: 46g
- Fat: 7g
- Fiber: 2g
- Protein: 4g
- Sugar: 27g
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