Pumpkin Cranberry Bread
384
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.
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.
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?
Liz
This looks perfect for Thanksgiving! I have cranberries waiting in my fridge :)
almost 11 years ago