Thanksgiving Bread

Name: Thanksgiving Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 2 loaves.
Ingredients: 2 Nellie’s Free Range Eggs; 2 cups sugar; 1 cup canned pumpkin; 1/2 cup vegetable oil; 2-1/4 cups all-purpose flour; 1 tablespoon pumpkin pie spice; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chopped fresh or frozen cranberries

This bread combines two Thanksgiving standbys—cranberries and pumpkin. Serve it on the big day or make it with leftovers from your Thanksgiving feast.

Ingredients

2 Nellie’s Free Range Eggs
2 cups sugar
1 cup canned pumpkin
1/2 cup vegetable oil
2-1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped fresh or frozen cranberries

Directions

In a bowl, beat eggs and sugar. Add pumpkin and oil; mix well. Add dry ingredients; stir just until moistened. Fold in cranberries. Spoon into two greased 8x4-in. loaf pans.
Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks.

Nutrition Facts

1 slice: 119 calories, 4g fat (1g saturated fat), 13mg cholesterol, 81mg sodium, 20g carbohydrate (13g sugars, 0 fiber), 1g protein.

Originally published as Thanksgiving Bread in Cookin' Up Country Breakfasts Cookbook

Reviews

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Average Rating:

janemai

Oct 28, 2015

Great flavor of both pumpkin and cranberry.
gboelte

Sep 30, 2010

made this last night (9-29-2010). did add 1 teaspoon vanilla and used 1 cup of whole berry cranberry sauce, as I did not have cranberries on hand. very moist, delicate pumpkin taste. a definite keeper!