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Cranberry and Spice Pumpkin Bread

 Cranberry and Spice Pumpkin Bread
Created by our Test Kitchen, moist pumpkin loaves taste of cranberry and spice and everything nice, and they freeze well, too.
6 ServingsPrep: 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.

2 of 2

Cranberry and Spice Pumpkin Bread (continued)

Directions (continued)

  • Yield: 3 loaves.
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.