Cranberry and Spice Pumpkin Bread

Name: Cranberry and Spice Pumpkin Bread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 loaves.
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

Created by our Test Kitchen, moist pumpkin loaves taste of cranberry and spice and everything nice, and they freeze well, too.

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 4-1/2x2-1/2x1-1/2-in. loaf pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts

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

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

Reviews

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Average Rating:

busybee09

Dec 4, 2014

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

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.
rkane

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.