Cranberry Pumpkin Bread Recipe
This tasty bread is perfect for a Thanksgiving meal or anytime of the year. Use fresh pumpkin whenever possible. I always keep some in the freezer from the previous Fall harvest.
Ingredients
- 1 Cup Fresh or Frozen Pumpkin, Cooked & Drained Well (See Tip)
- 1 Cup Granulated Sugar
- 1/2 Cup Milk
- 2 Large Eggs
- 1/4 Cup Butter, Melted
- 2 Cups All Purpose Flour
- 2 Tsp. Baking Powder
- 1/2 Tsp. Baking Soda
- 1 Tsp. Ground Cinnamon
- 1/2 Tsp. Ground Nutmeg
- 1/2 Tsp. Ground Ginger
- 1 Cup Walnuts, Toasted & Chopped
- 1 Cup Fresh or Frozen Cranberries
Directions
- In a bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries.
- Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes; remove to a wire rack to cool completely.
- Tip: You can substitute equal parts canned pumpkin for the fresh. If the fresh pumpkin is frozen, allow to thaw then place in sieve over a bowl; rest overnight in refrigerator. Gravity will pull out excess water so your bread won't be soggy or too moist.
- Yield: 1 Loaf
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 12 servings | |
| Calories 228 | |
| Calories from Fat 70 | 31% |
| Total Fat 8.11g | 10% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 306mg | 13% |
| Potassium 102mg | 3% |
| Total Carbs 35.5g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 17.91g | 12% |
| Protein 4.34g | 7% |
