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Thanksgiving Bread Recipe

This bread combines two Thanksgiving standbys—cranberries and pumpkin. Serve it on the big day or make it with leftovers from your Thanksgiving feast.

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Thanksgiving Bread Recipe

Prep: 15 min. Bake: 50 min. + cooling

Yield: 32 Servings

15 50 65

Ingredients

2 eggs
2 cups sugar
1 cup canned pumpkin
1/2 cup vegetable oil
2-1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped fresh or frozen cranberries

Directions

In a bowl, beat eggs and sugar. Add pumpkin and oil; mix well. Add dry ingredients; stir just until moistened. Fold in cranberries. Spoon into two greased 8-in. x 4-in. loaf pans.
Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to wire racks. Yield: 2 loaves.

Nutritional Facts 1 serving (1 slice) equals 119 calories, 4 g fat (1 g saturated fat), 13 mg cholesterol, 81 mg sodium, 20 g carbohydrate, trace fiber, 1 g protein.

Originally published as Thanksgiving Bread in Cookin' Up Country Breakfasts Cookbook , p65

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Thanksgiving Bread

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(1-1) of 1 reviews

Reviewed on Sep. 30, 2010 by gboelte

made this last night (9-29-2010). did add 1 teaspoon vanilla and used 1 cup of whole berry cranberry sauce, as I did not have cranberries on hand. very moist, delicate pumpkin taste. a definite keeper!