Cranberry Pumpkin Bread
TOTAL TIME: Prep: 20 min. Bake: 70 min. + cooling
YIELD: 2 loaves (16 slices each).
Put leftover cranberries and pumpkin to great use in this moist quick bread. It’s very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. —Dixie Terry, Goreville, Illinois
Ingredients
-
3-3/4 cups all-purpose flour
-
3 cups sugar
-
4 teaspoons pumpkin pie spice
-
2 teaspoons baking soda
-
1 teaspoon salt
-
4 large eggs, room temperature
-
1 can (15 ounces) solid-pack pumpkin
-
1/2 cup canola oil
-
2 cups fresh or frozen cranberries, thawed
-
1 cup chopped walnuts
Directions
-
1.
In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
-
2.
Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 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 slice: 197 calories, 6g fat (1g saturated fat), 27mg cholesterol, 162mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 4g protein.
© 2024 RDA Enthusiast Brands, LLC