Marie Osmond's Pumpkin Cranberry Bread

Marie Osmond’s Pumpkin Cranberry Bread

3 C. flour
1 T. + 2 t. pumpkin pie spice
2 t. baking soda
1 ½ t. salt
3 C. sugar
1 can (15 oz.) pumpkin
4 large eggs
1 C. vegetable oil
½ C. orange juice
1 C. fresh or frozen cranberries

Combine flour, spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in small mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries.

Spoon batter into 5 or 6 mini loaf pans – or 3 regular bread pans. (I spray pans with Pam.)

Bake in pre-heated 350 degree oven for 50-55 minutes or until toothpick comes out clean from center of bread. Cool for 10 minutes in pan; remove to wire racks to finish cooling. (May leave in pans for gift giving.)

Cream Cheese Frosting

8 oz. Softened cream cheese
1 C. marshmallow crème

Mix together and frost loaf.

yumm, love this. I just happen to have some cranberries in my freezer.

OK, 1st , thanks for posting.
Also call me a purist. We love pumpkin/spice/raisin bread…we also love cranberry bread but we love them the best when they’re not combined. Interesting though & thanks…just not this family, sorry.