Cranberry Pumpkin Bread

An Autumn favorite!

2 eggs, slightly beaten
2 c. sugar
1/2 c. oil
1 c. Libby's solid pack pumpkin
2 1/4 c. flour
1 T. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
1 c. cranberries, chopped

Combine eggs, sugar, oil, and pumpkin; mix well. Combine flour, pie spice, baking soda, and salt in large bowl; make well in center. Pour pumpkin mixture into well; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter into 2 greased and floured 8 x 3 3/4 x 2 1/2 inch aluminum loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Makes 2 loaves.

V.L.S.

Ziplock Bag Tip!

Are you having trouble putting away your food in ziplocks, without spilling or splashing your food all over!? Here is a handy tip!

Place (fold over) a ziplock bag inside of a plastic container (of course, different sizes since the bags are different sizes)! The container will hold the bag up so you can put it away without splashes or spills! Simple and easy!

I found this tip in a book that I am reading! "Fix, Freeze, Feast"!

K.J.V.