Cranberry Pumpkin Bread
User Reviews
4.7
6 reviews
Excellent
Cranberry Pumpkin Bread
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Cranberries add a delicious twist to this traditional pumpkin bread recipe, perfect for breakfast in the fall and winter months!
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Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 cups flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon cloves ground
- 1 teaspoon allspice
- 2 egg whisked, large
- 1 cup milk whole
- 6 tablespoons butter melted, unsalted
- 15 ounces pumpkin puree
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350° F.
- In a large bowl, combine the granulated sugar, brown sugar, flour, baking soda, salt, ginger, nutmeg, cinnamon, ground cloves and allspice.
- In another large bowl, combine the whisked eggs, milk, melted butter and pumpkin puree.
- Add the dry ingredients and mix well.
- Mix in the dried cranberries.
- Pour the batter into two greased 9×5 loaf pans.
- Place in the oven and bake for 50-60 minutes.
Notes
- Not a fan of cranberries? You can leave them out or replace them with 1 cup of chocolate chips!
Nutrition Information
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Calories
295kcal
(15%)
Carbohydrates
54g
(18%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
44mg
(15%)
Sodium
429mg
(18%)
Potassium
148mg
(3%)
Fiber
2g
(8%)
Sugar
34g
(68%)
Vitamin A
5765mg
(115%)
Vitamin C
1.5mg
(2%)
Calcium
54mg
(5%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 12slices pumpkin bread
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 429mg | 18% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 5765mg | 115% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 54mg | 5% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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