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