Cranberry Pumpkin Bread

Cranberry Pumpkin Bread
Yield: 28 slices Prep 20 mins Total Time 1 hr 15 mins

Ingredients

  • Nonstick cooking spray
  • 3 1/2 cups all-purpose flour
  • 2 1/2 cups granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • Pinch ground nutmeg
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 15 ounce can pumpkin
  • 1/2 cup canola oil
  • 1 cup fresh cranberries
  • 1 cup dried cranberries

Make It

1. Preheat oven to 350 degrees . Spray two 8x3 inch loaf pans with cooking spray and set aside.

2. In a large bowl whisk the flour, sugar, cinnamon, allspice, nutmeg, baking soda and salt.

3. With a hand mixer, blend the eggs, pumpkin and canola oil until smooth. Add the flour mixture and combine. Gently fold in the cranberries.

4. Divide the batter between the two pans. Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center of one of the loaves comes out clean. Let cool for 30 minutes, then remove the loaves from the pans and cool completely.

Nutrition Facts

Amount Per Serving: cal. (kcal): 192, Fat, total (g): 5, sat. fat (g): 1, carb. (g): 35, fiber (g): 1, sugar (g): 22, pro. (g): 3, sodium (mg): 143, calcium (mg): 12, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.