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


Reviews for Cranberry and Spice Pumpkin Bread

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
 (1)
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MY REVIEW
busybee09 213979
Reviewed Dec. 4, 2014

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

MY REVIEW
yuehching 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 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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