Marie Osmond’s Pumpkin Cranberry Bread
Created by dienia b on June 6, 2025
- Servings: 8
- Prep Time: 30m
- Cook Time: 55m
- Recipe #44703
Ingredients
- 1 1/2 cups flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 cup pumpkin, canned
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 1/4 cup orange juice
- 1/2 cup frozen cranberries
- Frosting
- 4 ounces cream cheese, softened
- 1/2 cup marshmallow crème
How to Make
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Step 1: Preheat oven to 350F.
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Step 2: Flour cranberries lightly.
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Step 3: Combine flour, spice, baking soda and salt in large bowl and whisk together.
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Step 4: Combine sugar, pumpkin, eggs, oil and juice in electric mixer bowl and beat until just blended.
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Step 5: Add pumpkin mixture to flour mixture.
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Step 6: Stir just until moistened.
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Step 7: Fold in floured cranberries.
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Step 8: Spray pan(s) with Pam.
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Step 9: Put in batter.
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Step 10: Bake for 50-55 minutes or until toothpick comes out clean from center of bread.
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Step 11: Cool for 10 minutes in pan.
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Step 12: Remove to wire racks to finish cooling.
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Step 13: Frost when cool.
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Step 14: Frosting: Mix together and frost loaf.
Nutritional Facts
- 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