Cranberry and Spice Pumpkin Bread Recipe

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Cranberry and Spice Pumpkin Bread Recipe
Cranberry and Spice Pumpkin Bread Recipe photo by Taste of Home
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Cranberry and Spice Pumpkin Bread Recipe

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Publisher Photo
Created by our Test Kitchen, moist pumpkin loaves taste of cranberry and spice and everything nice, and they freeze well, too.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

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

Nutritional Facts

1/2 each: 234 calories, 10g fat (1g saturated fat), 36mg cholesterol, 223mg sodium, 33g carbohydrate (21g sugars, 2g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Cranberry Pumpkin Bread in Cooking for 2 Fall 2005, p6

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Reviews forCranberry and Spice Pumpkin Bread

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busybee09 User ID: 8072392 213979
Reviewed Dec. 4, 2014

"I dont get canned pumpkin where I live so how much pumpkin purer do I need."

MY REVIEW
yuehching User ID: 224401 57274
Reviewed Apr. 29, 2014

"Great pumpkin bread. I used orange juice instead of buttermilk and baked in two 5-3/4-in. x 3-in. x 2-in mini loaves. It turned out very moist, soft and delicious. Next time, I'll double the recipe."

MY REVIEW
rkane User ID: 923393 206739
Reviewed Oct. 4, 2013

"Excellent. This recipe fills my pan that makes 8 mini loaves of bread. This is the perfect size for those bag lunches or breakfast on the run."

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