Apple Cider Pumpkin Bread with dried cranberries


This seasonal treat is wonderfully light and flavorful. Enjoy it for a late morning breakfast or afternoon snack. Make several batches and freeze them. Make several batches and give them away - holiday teacher gifts or hostess gifts. You'll be adored. You'll be loved!  

Makes 2 loaves

3 cups of sugar
4 eggs, lightly beaten
16 ounces canned, unsweetened pumpkin
3 1/2 cups of flour
1 tsp baking powder
2 tsp baking soda
1 tsp vanilla

1 tbs pumpkin pie spice  
2/3 cup apple cider
1 cup dried cranberries


Preheat oven to 350 degrees

Grease 2 9x5 loaf pans
In the bowl of an electric mixer add the eggs and the sugar and mix well. Add the vanilla, baking soda, baking powder and spices and mix well. Add the pumpkin, cider and the flour, one cup at a a time and mix well. Fold in the cranberries. Divide the mixture into equal parts and pour into the two loaf pans. Bake for about 45 minutes or until the center of a toothpick comes out clean. Let cool for at least 10 minutes prior to serving.