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Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 197
  • Fat:
  • 6 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 27 mg
  • Sodium:
  • 162 mg
  • Carbohydrate:
  • 32 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g

Cranberry Pumpkin Bread

Put leftover cranberries and pumpkin to great use in this moist quick bread. It’s very good with my Secondhand Turkey casserole for an after-Thanksgiving meal. —Dixie Terry Goreville, Illinois

SERVINGS

 32

CATEGORY

 Breads

METHOD

 Baked

PREP

 20 min.

COOK

 70 min.

TOTAL

 90 min.

INGREDIENTS

  • 3-3/4 cups all-purpose flour
  • 3 cups sugar
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup vegetable oil
  • 2 cups fresh or frozen cranberries, thawed
  • 1 cup chopped walnuts

DIRECTIONS

In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, beat the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
    Spoon into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves.

Printed from tasteofhome.com May 16, 2008

Copyright Reiman Media Group, Inc © 2008