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Best Cranberry Pumpkin Bread

Best Cranberry Pumpkin Bread

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Submitted by PAFLGIRL

Cranberry-Pumpkin-Nut Bread recipe

YIELD

16 servings

PREP

15 min

COOK

65 min

READY

80 min

Ingredients

¾ 177
CUP ML BUTTER
1 5
TEASPOON ML SALT
2 473
CUPS ML SUGAR
2 1E+1
TEASPOONS ML CINNAMON
3 3
LARGE LARGE EGGS
16 462.4
OUNCES ML/G PUMPKIN
canned
3 ½ 828
1 237
CUP ML NUTS
chopped, optional
1 ½ 7.5
TEASPOONS ML BAKING SODA
2 1E+1
TEASPOONS ML ORANGE ZEST
grated
½ 2.5
TEASPOON ML BAKING POWDER
1 237
CUP ML CRANBERRIES
chopped

Directions

Cream butter and sugar.

Add eggs, one at a time, mixing well after each addition.

Combine dry ingredients, and add alternately with pumpkin.

Stir in nuts if using, rind and cranberries.

Pour batter into 2 greased and floured 9×5-inch pans.

Bake at 350℉ (180℃) F for 60 to 65 minutes.

May be frosted, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 1403 37% from fat
 % Daily Value *
Total Fat 57g 88%
Saturated Fat 26g 129%
Trans Fat 0g
Cholesterol 250mg 83%
Sodium 1106mg 46%
Total Carbohydrate 69g 69%
Dietary Fiber 11g 46%
Sugars g
Protein 48g
Vitamin A 399% Vitamin C 17%
Calcium 13% Iron 51%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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