Pumpkin Cranberry Bread

Enjoy this irresistibly moist and flavorful bread. Delicious for breakfast or snack. One batch makes two large loaves; one for now and one for later. Or bake into mini loaves. They make great gifts for teachers, neighbors and friends!

Yield

two 9 x 5-inch loaves (12 slices per loaf)

Ingredients

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated (white) sugar
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries

Directions

Preheat oven to 350°F (177°C). Grease two 9 x 5 x 3-inch loaf pans with Pan Release or cooking spray.

In a large bowl, combine flour, pumpkin pie spice, baking soda and salt. In a large mixer bowl, combine sugar, pumpkin, eggs, oil and juice; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire cooling racks for 10 minutes; remove to wire cooling racks to cool completely.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 1 hour
Cooling Time: 30 minutes

Additional Information

For three 8 x 4-inch loaf pans: Prepare as above. Bake for 55 to 60 minutes.

For five or six 5 x 3-inch mini-loaf pans: Prepare as above. Bake for 50 to 55 minutes.

Nutritional Information

Amount per serving: Calories: 260; Calories from Fat: 90; Total Fat: 10 g; Saturated Fat: 1.5 g; Cholesterol: 35 mg; Sodium: 260 mg; Carbohydrates: 43 g; Dietary Fiber: 1 g; Sugars: 30 g; Protein: 3 g

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