Mom’s Fresh Cranberry-Pumpkin Bread


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 large eggs eggs

⅔ cup milk

½ cup canola oil

1 (12 ounce) package fresh cranberries


Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease two 9×5-inch loaf pan with cooking spray.

Step 2
Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.

Step 3
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.

Step 4
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.