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

Cranberry and Spice Pumpkin Bread Recipe

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

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

Nutritional Facts

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.

Directions

  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

Nutritional Facts

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.

Reviews for Cranberry and Spice Pumpkin Bread

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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MY REVIEW
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
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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