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“Stale bread's a thing of the past with these fresh-from-the-oven treats. Moist pumpkin loaves taste of cranberry and spice. They're so warm and comforting you may want to double the recipe! They freeze well, too. This came from Taste Of Home Cooking for 2. I have not tried this recipe posting for safe keeping.”
READY IN:
40mins
SERVES:
6-8
YIELD:
3 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. Combine the pumpkin, oil, egg, buttermilk, butter flavoring and vanilla; stir into dry ingredients just until moistened. Fold in the cranberries.
  2. Transfer to three 4-1/2" x 2-1/2" x 1-1/2"-inch loaf pans coated with nonstick cooking spray. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

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