Delicious, moist, and tangy cranberry pumpkin bread. Good for lunch boxes and anytime snacks!
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups white sugar
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- ½ cup vegetable oil
- 1 cup dried cranberries
- 1 cup chopped walnuts
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9×5-inch loaf pans (or 4 mini loaf pans).
Step 2
Combine flour, pumpkin pie spice, baking powder, and salt in a mixing bowl.
Step 3
Combine sugar, pumpkin pur?e, eggs, and oil in a small mixing bowl. Beat until just blended.
Step 4
Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
Step 5
Bake in the preheated oven for 50 to 60 minutes (if using mini loaf pans, begin checking bread after 25 minutes).
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 14 | |
Calories 360 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat2g | 10% |
Cholesterol26mg | 9% |
Sodium230mg | 10% |
Total Carbohydrate55g | 20% |
Dietary Fiber3g | 9% |
Total Sugars37g | |
Protein5g | |
Vitamin C2mg | 8% |
Calcium55mg | 4% |
Iron2mg | 11% |
Potassium138mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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