Cranberry Pumpkin Bread

24
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"I've tryed a few dozen recipes for this bread, none really did it for me but this is one really "takes the cake!" so I'm sharing it here hoping you will try it and love it as much as we did! The recipe will make two loaves. Chocolate chips can be replaced for the cranberries"

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (58.7 g)
  • Calories 192.3
  • Total Fat - 10.3 g
  • Saturated Fat - 2 g
  • Cholesterol - 32.1 mg
  • Sodium - 230.4 mg
  • Total Carbohydrate - 21.6 g
  • Dietary Fiber - 1.2 g
  • Sugars - 4 g
  • Protein - 3.3 g
  • Calcium - 43.7 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350?F and spray two medium loaf pans with nonstick cooking spray.

Step 2

In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.

Step 3

In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the stand mixer bowl. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.

Step 4

In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch. Gently mix in chopped cranberries.

Step 5

Pour batter prepared pans. Bake side-by-side for about one hour or until an inserted knife comes out clean the top is golden.

Tips & Variations


No special items needed.

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