Here’s a delicious bread recipe for fall: Cranberry Pumpkin Bread
Cranberry Pumpkin Bread
This quick pumpkin bread recipe turns out a moist and delicious fall bread perfect for breakfast or snacking.
Ingredients
- 2 large eggs, slightly beaten
- 2 cups granulated white sugar
- ½ cup canola or vegetable oil
- 1 cup canned pure (unsweetened) pumpkin
- 2¼ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped dried cranberries
Instructions
- Preheat oven to 350°F. Grease and flour two 8-inch loaf pans.
- In a large bowl, combine first 4 ingredients; mix well.
- In a separate medium bowl, whisk together the flour, spice, baking soda and salt. Add the pumpkin mixture, stirring just until dry ingredients are moistened. Stir in the cranberries.
- Spoon the batter into the prepared pans. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
Notes
If you'd like to use a larger loaf pan (9-inch), pour all of the batter into one pan (3/4 full) to make one large loaf. If there is too much batter, make a few muffins with the extra batter.
Nutrition
Serving: 1loaves, Calories: 2091kcal, Carbohydrates: 370g, Protein: 22g, Fat: 64g, Saturated Fat: 6g, Polyunsaturated Fat: 18g, Monounsaturated Fat: 38g, Trans Fat: 1g, Cholesterol: 186mg, Sodium: 1214mg, Potassium: 520mg, Fiber: 11g, Sugar: 244g, Vitamin A: 19343IU, Vitamin C: 6mg, Calcium: 110mg, Iron: 10mg
Nutrition information is automatically calculated, so should only be used as an approximation.
