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Pumpkin Cranberry Bread

 
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This is always a hit! I tweaked it by using 1/2 c oil and 3/4 c orange juice and it turned out great. We made these into muffins and put them in gift bags for our out-of-town guests at our wedding and they all loved them. For muffins, we baked at 350 for 25 minutes and it made about 22 muffins per batch.

Yield

24

servings

Prep

10

min

Cook

60

min

Ready

70

min

Trans-fat Free
 

Ingredients

3 cups all-purpose flour
½ cup orange juice
1 cup vegetable oil
4 large eggs
15 ounces pumpkin
100% Pure
3 cups sugar
1 ½ teaspoons salt
2 tablespoons baking soda
*
5 teaspoons pumpkin pie spice
1 cup cranberries
fresh or frozen

Directions

Preheat oven to 350℉ (180℃) F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

 

* not incl. in nutrient facts

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Comments

Liz
Indianapolis, United States
 almost 7 years ago

This looks perfect for Thanksgiving! I have cranberries waiting in my fridge :)

Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 25736% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 161mg 7%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 59% Vitamin C 5%
Calcium 1% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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