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Best Cranberry Pumpkin Bread

Best Cranberry Pumpkin Bread

Cranberry-Pumpkin-Nut Bread recipe













Trans-fat Free, High Fiber


¾ cup butter
1 teaspoon salt
2 cups sugar
2 teaspoons cinnamon
3 large eggs
16 ounces pumpkin
3 ½ cups all-purpose flour
1 cup nuts
chopped, optional
1 ½ teaspoons baking soda
2 teaspoons orange zest
½ teaspoon baking powder
1 cup cranberries


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 9x5-inch pans.

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

May be frosted, if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 140337% of calories 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?


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