Thanksgiving Bread

Now that it's November, I have started planning ahead to my favorite holiday... Thanksgiving!  We have always gotten together with extended family on Thanksgiving in the past, but now that Jace is getting older I think it's important to also start our own family traditions on holidays. 

We still plan to get together with relatives and eat a delicious feast of dinner... but that doesn't leave alot of room (time-wise, or stomach-wise) for establishing our own little family tradition.  I decided that the only logical thing to do is a small special breakfast tradition.  Can't eat too much or we won't have room for the feast later in the day! 

I found a recipe called Thanksgiving Bread online and I think it will be perfect with a cup of coffee on Thanksgiving morning.  It combines two of the best thanksgiving flavors, pumpkin and cranberries!

Thanksgiving Bread                                                        

Ingredients:

2 eggs

2 cups sugar

1 cup canned pumpkin

1/2 cup vegetable oil

2 1/4 cups all-purpose flour

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped fresh or frozen cranberries

Directions:

In a mixing bowl, beat eggs and sugar. Add pumpkin and oil; mix well. Add dry ingredients; stir just until moistened. Fold in cranberries. Spoon into two greased 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pans. Bake at 350 degrees F for 50-55 minutes or until bread tests done. Cool in pans 10 minutes before removing to wire racks.