Marie Osmond’s Pumpkin Cranberry Bread
"I cut this recipe in half. It said it made 3 loafs or 6 small ones, but I have my doubts. It has an interesting frosting: cream cheese and marshmallow fluff. I love Marie. We were were born in the same year. And she's just so beautiful and talented to me."
Original is 8 servings
Ingredients
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- Frosting
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Nutritional
- Serving Size: 1 (179.4 g)
- Calories 486
- Total Fat - 22.7 g
- Saturated Fat - 4.7 g
- Cholesterol - 233.9 mg
- Sodium - 504.5 mg
- Total Carbohydrate - 58.5 g
- Dietary Fiber - 3 g
- Sugars - 39.7 g
- Protein - 14.8 g
- Calcium - 176.9 mg
- Iron - 2.2 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350F.
Step 2
Flour cranberries lightly.
Step 3
Combine flour, spice, baking soda and salt in large bowl and whisk together.
Step 4
Combine sugar, pumpkin, eggs, oil and juice in electric mixer bowl and beat until just blended.
Step 5
Add pumpkin mixture to flour mixture.
Step 6
Stir just until moistened.
Step 7
Fold in floured cranberries.
Step 8
Spray pan(s) with Pam.
Step 9
Put in batter.
Step 10
Bake for 50-55 minutes or until toothpick comes out clean from center of bread.
Step 11
Cool for 10 minutes in pan.
Step 12
Remove to wire racks to finish cooling.
Step 13
Frost when cool.
Step 14
Frosting: Mix together and frost loaf.
Tips
No special items needed.
0 Reviews
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