Pumpkin Cranberry Bread
Recipe: #647
October 16, 2011
Categories: Breads, Breakfast, Cranberry, Pumpkin, Brunch, Christmas, Fathers Day, Game/Sports Day, Labor Day Mothers Day, Potluck, Thanksgiving, Oven Bake, Kosher, Non-Dairy, Vegetarian, Quick Breads, more
"This is one of my favorite pumpkin breads, I have also made this using blueberries in place of the cranberries, amounts listed makes two 9x5 loaves, they freeze very well"
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (87.8 g)
- Calories 295.8
- Total Fat - 11.8 g
- Saturated Fat - 1.9 g
- Cholesterol - 39.3 mg
- Sodium - 306.9 mg
- Total Carbohydrate - 44.5 g
- Dietary Fiber - 1 g
- Sugars - 29.1 g
- Protein - 3.5 g
- Calcium - 21.9 mg
- Iron - 0.6 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Set oven rack to second-lowest position.
Step 3
Grease and flour two 9 x 5-inch loaf pans.
Step 4
In a large bowl combine the flour with pumpkin pie spice, baking soda and salt.
Step 5
In another large combine both sugars with pumpkin puree, eggs, vanilla, vegetable oil or melted butter and orange juice; beat until just blended.
Step 6
Add pumpkin mixture to flour mixture; using a wooden spoon stir just until moistened. Fold in cranberries.
Step 7
Divide the batter into prepared loaf pans.
Step 8
Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
Step 9
Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Tips
No special items needed.
3 Reviews
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