Cranberry Pumpkin Bread
Recipe: #21358
October 17, 2015
Categories: Breads, Pumpkin, Potluck Oven Bake, Vegetarian, Quick Breads, Spices, Sugar, Kosher Dairy, more
"The original recipe used walnuts instead of raisins and also used a pumpkin pie spice that I didn't have. The spices I listed are my sub for pumpkin pie spice mix. We really liked this bread. Recipe source: Bon Appetit (October 2003) makes one loaf or 1 small loaf and1 mini loaf"
Ingredients
Nutritional
- Serving Size: 1 (137 g)
- Calories 367.1
- Total Fat - 11.1 g
- Saturated Fat - 6.4 g
- Cholesterol - 77.2 mg
- Sodium - 314.4 mg
- Total Carbohydrate - 62.1 g
- Dietary Fiber - 1.8 g
- Sugars - 34.6 g
- Protein - 6.3 g
- Calcium - 93.8 mg
- Iron - 1.1 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Butter one loaf pan (9 1/4 x 5 1/4) or use a small loaf and and 1 mini/individual loaf pan. Line bottom and 2 long sides with waxed paper.
Step 3
Sift dry ingredients together (flour - baking soda) in a bowl.
Step 4
Using an electric mixer beat the butter until fluffy; gradually add 1 cup of sugar; beating until blended. Beat in the eggs, one at a time. Beat in pumpkin and then the vanilla. Beat in the dry ingredients alternately with the buttermilk (2 additions each). Fold in cranberries and raisins and/or nuts. Transfer batter to pan(s) and sprinkle with the remaining sugar.
Step 5
Bake for 60-70 minutes or until bread tests done. Cool bread in pan on rack for 15 minutes.
Step 6
Loosen bread from pan and turn out on rack. Cool bread completely.
Step 7
Can be made 2 days ahead, wrap and store at room temperature. This bread also freezes well.
Tips
No special items needed.