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Easy Cranberry Pumpkin Bread

 
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This is easy to make and everyone loved it when I brought it for Thanksgiving dinner. Had several requests so I made it again for Christmas dinner.

Yield

16

servings

Prep

25

min

Cook

60

min

Ready

85

min

Trans-fat Free, Low Sodium
 

Ingredients

2 large eggs
slightly beaten
2 cups sugar
½ cup vegetable oil
1 cup pumpkin
solid pack
2 ¼ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 cup cranberries
chopped

Directions

Combine eggs, sugar, oil and pumpkin; mix well.

Combine dry ingredients in bowl; make a well in center.

Pour pumpkin mixture into well; stir just until dry ingredients are moistened.

Stir in cranberries.

Spoon batter into 2 greased and floured 8 x 3 ¾ x 2½ inch pans.

Bake at 350℉ (180℃) F for 1 hour.

 

* not incl. in nutrient facts

Add review

 

 

Comments

vinceammirato
Charlotte, NC, United States
 over 7 years ago

That looks amazing! Thanks for sharing. I posted a peach carrot bread. Can't wait to make yours.

Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 23829% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 118mg 5%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 48% Vitamin C 3%
Calcium 1% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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