Libby's Pumpkin Cranberry Bread

24
Servings
15m
Prep Time
60-65m
Cook Time
1h 15m
Ready In


"Absolutely DELICIOUS recipe and I added orange zest and some cinnamon... It was heaven, you could add nuts to, this makes two loafs. FOR THREE 8 x 4-INCH LOAF PANS: PREPARE as above. Bake for 55 to 60 minutes. FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS: PREPARE as above. Bake for 50 to 55 minutes."

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (87.2 g)
  • Calories 292.5
  • Total Fat - 11.8 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 39.3 mg
  • Sodium - 307 mg
  • Total Carbohydrate - 43.9 g
  • Dietary Fiber - 1 g
  • Sugars - 28.6 g
  • Protein - 3.5 g
  • Calcium - 21.4 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350°F.

Step 2

Grease and flour two 9 x 5-inch loaf pans.

Step 3

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Step 4

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Tips & Variations


No special items needed.

Related

Mikekey

Great bread with lots of flavor. Made as written (except cut recipe in half) but will add nuts next time, as suggested. Perfect for the holidays.

review by:
(9 Dec 2014)