Cranberry Pumpkin Bread
Created by ellie on October 17, 2015
- Servings: 8
- Prep Time: 15m
- Cook Time: 70m
- Recipe #21358
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 tablespoon granulated sugar
- 2 large eggs
- 1 cup pureed pumpkin (not pumpkin pie mix)
- 1 teaspoon vanilla extract
- 2/3 cup buttermilk
- 1/2 cup dried cranberries (sweetened)
- 1/2 cup raisins (or walnuts, see note in description)
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Butter one loaf pan (9 1/4 x 5 1/4) or use a small loaf and and 1 mini/individual loaf pan. Line bottom and 2 long sides with waxed paper.
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Step 3: Sift dry ingredients together (flour - baking soda) in a bowl.
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Step 4: Using an electric mixer beat the butter until fluffy; gradually add 1 cup of sugar; beating until blended. Beat in the eggs, one at a time. Beat in pumpkin and then the vanilla. Beat in the dry ingredients alternately with the buttermilk (2 additions each). Fold in cranberries and raisins and/or nuts. Transfer batter to pan(s) and sprinkle with the remaining sugar.
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Step 5: Bake for 60-70 minutes or until bread tests done. Cool bread in pan on rack for 15 minutes.
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Step 6: Loosen bread from pan and turn out on rack. Cool bread completely.
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Step 7: Can be made 2 days ahead, wrap and store at room temperature. This bread also freezes well.
Nutritional Facts
- Serving Size: 1 (137 g)
- Calories 367.1
- Total Fat - 11.1 g
- Saturated Fat - 6.4 g
- Cholesterol - 77.2 mg
- Sodium - 314.4 mg
- Total Carbohydrate - 62.1 g
- Dietary Fiber - 1.8 g
- Sugars - 34.6 g
- Protein - 6.3 g
- Calcium - 93.8 mg
- Iron - 1.1 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.1 mg