Be the first to write a review
Betty Jackson of White Pine, Tennessee writes, “I wanted to add some extra flavors, such as cranberries, to one of our favorite pumpkin bread recipes, so I kept experimenting. This sweet bread turned out great.”
This recipe is:
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutritional Facts 1 slice equals 159 calories, 5 g fat (trace saturated fat), 18 mg cholesterol, 192 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Originally published as Cranberry Pumpkin Bread in
Light & Tasty
December/January 2008, p52
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Indulgence no longer has to feel guilty. Go ahead, treat yourself!
© Reiman Media Group, LLC., 2013