Pumpkin Cranberry Bread
October 16, 2011
Categories: Breads, Breakfast, Comfort Food, Fruit, Cranberry, Vegetables, Pumpkin, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Christmas, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Labor Day, Ladies Luncheon, Mother's Day, Potluck, Thanksgiving, Winter, Oven Bake, Kosher, Non-Dairy, Vegetarian, Make it from scratch, 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"
- 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
Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Grease and flour two 9 x 5-inch loaf pans.
In a large bowl combine the flour with pumpkin pie spice, baking soda and salt.
In another large combine both sugars with pumpkin puree, eggs, vanilla, vegetable oil or melted butter and orange juice; beat until just blended.
Add pumpkin mixture to flour mixture; using a wooden spoon stir just until moistened. Fold in cranberries.
Divide the batter into prepared loaf pans.
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.