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Cranberry Pumpkin Bread Recipe

100% would make again

This is a fun way to use pumpkin and cranberries, two ingredients that pop up regularly on holiday menus. The bread has a fine texture and pretty color.

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48 Servings
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

4-1/2 cups all-purpose flour
4-1/2 cups sugar
2 tablespoons plus 1-1/2 teaspoons pumpkin pie spice
3 teaspoons baking soda
2-1/4 teaspoons salt
1-1/2 cups dried cranberries
ADDITIONAL INGREDIENTS (for each loaf):
2 eggs
3/4 cup canned pumpkin
1/2 cup vegetable oil
1/4 cup orange juice
GLAZE (optional):
1 cup confectioners' sugar
4 teaspoons milk

Directions

In a large bowl, combine the first six ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 3 batches (about 10-1/2 cups total).
To prepare bread: Place 3-1/2 cups mix in a large bowl. In another bowl, combine the eggs, pumpkin, oil and orange juice; stir into dry ingredients just until moistened.
Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, combine glaze ingredients; drizzle over bread. Yield: 1 loaf.

Nutrition Facts: 1 serving (1 slice) equals 202 calories, 8 g fat (1 g saturated fat), 27 mg cholesterol, 198 mg sodium, 32 g carbohydrate, 1 g fiber, 2 g protein.

Cranberry Pumpkin Bread published in Country Woman Christmas Annual 2006, p34

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