Libby's Pumpkin Cranberry Bread
Recipe: #12714
June 06, 2014
Categories: Breads, Pumpkin, Christmas, Thanksgiving, Oven Bake, Quick Breads, Flour, more
"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."
Ingredients
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 by Step Method
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
No special items needed.