Cranberry and Spice Pumpkin Bread Recipe

Cranberry and Spice Pumpkin Bread Recipe photo by Taste of Home

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Created by our Test Kitchen, moist pumpkin loaves taste of cranberry and spice and everything nice, and they freeze well, too.

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Cranberry and Spice Pumpkin Bread Recipe

Prep: 15 min. Bake: 25 min. + cooling

Yield: 6 Servings

15 25 40

Ingredients

1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup canned pumpkin
1/4 cup canola oil
1 egg, lightly beaten
3 tablespoons buttermilk
1/4 teaspoon butter flavoring
1/4 teaspoon vanilla extract
1/4 cup dried cranberries

Directions

In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. Combine the pumpkin, oil, egg, buttermilk, butter flavoring and vanilla; stir into dry ingredients just until moistened. Fold in cranberries.
Transfer to three 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans coated with cooking spray. Bake at 350° for 25-30 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: 3 loaves.

Nutritional Analysis: 1/2 loaf equals 234 calories, 10 g fat (1 g saturated fat), 36 mg cholesterol, 223 mg sodium, 33 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Cranberry Pumpkin Bread in Cooking for 2 Fall 2005, p6