Pumpkin Cranberry Bread
Delicious pumpkin cranberry bread using fresh cranberries. It's sure to be a new family favorite!
Servings: 24 slices
Calories: 275kcal
Ingredients
Wet Mixture Ingredients
- 2 1/2 cups of canned pumpkin
- 4 large eggs beaten until light and frothy
- 1 cup oil
- 1 1/2 cups brown sugar
- 1 1/2 cups white sugar
Dry Ingredients
- 3 1/2 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 2 cups fresh cranberries chopped coarsely
- 1 batch vanilla icing glaze
Instructions
- Kick the tires and light the fires to 350 degrees. Grease two standard loaf pans and set aside.
- Mix your pumpkin, beaten eggs and oil in a large mixing bowl.
- Mix in the two sugars until they start to dissolve into the mixture.
- In another smaller bowl, whisk together all your dry ingredients.
- Add the dry to the wet mixture and mix until just combined. Mix in the cranberries until just mixed throughout the batter.
- Divide the batter between the two prepared pans. Tap the pans gently on the counter to release any air bubbles.
- Bake in the oven for 55-65 minutes or until a cake tester or knife inserted comes out clean.
- Remove and cool for 10 minutes then remove the loaves from the pan.
- Cool completely. Prepare the icing and drizzle over top of the loaves, Store in an airtight container or wrap in plastic wrap to keep fresh.
Nutrition
Calories: 275kcal | Carbohydrates: 43g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 254mg | Potassium: 109mg | Fiber: 2g | Sugar: 27g | Vitamin A: 4022IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg