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Pairing canned pumpkin and cranberry sauce in a quick bread was Blanche Whytsell's imaginative idea. "The result is moist and tasty," she divulges from her Arnoldsburg, West Virginia kitchen. "The orange glaze drizzled over the loaf adds a colorful finishing touch."
Nutritional Facts 1 serving (1 slice) equals 198 calories, 7 g fat (1 g saturated fat), 27 mg cholesterol, 119 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Cranberry Pumpkin Bread in Country Woman September/October 1998, p41
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Reviewed on Nov. 15, 2011 by mvdeporre
This bread was delicious. The only changes I made were, I added a cup of cinnamon chips and divided the recipe into three smaller loaf pans. The flavors were so great! I'm making it again!
Reviewed on Oct. 15, 2009 by lvpoohbr2
This is the most wonderful cranberry pumpkin bread recipe ever. I have been making it since it first appeared in the Country woman 1998 issue. I get raves every year when I make it as gifts for Christmas. Ü
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