Pumpkin Cranberry Bread Recipe
Delicious, moist and tangy bread. Good for snacks or coffee time!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon pumkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 2 cups white sugar
- 1 (15oz) can pumpkin puree
- 1/2 cup veg. oil
- 1 cup dried cranberries ( I use Crasians)
- 1 cup chopped pecans
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5in. loaf pans.
- In a mixing bowl, combine flour, pumpkin pie spice, baking powder, and salt.
- Combine eggs, sugar, pumpkin puree and oil in small mixing bowl, beat until just blend. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and nuts into batter. Spoon mixture in pans.
- Bake for 50-60min. (start checking on them after 30min.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 14 servings | |
| Calories 328 | |
| Calories from Fat 103 | 31% |
| Total Fat 11.79g | 15% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.2g | |
| Cholesterol 27mg | 9% |
| Sodium 351mg | 15% |
| Potassium 118mg | 3% |
| Total Carbs 54.3g | 14% |
| Dietary Fiber 2.4g | 8% |
| Sugars 35.52g | 24% |
| Protein 3.61g | 6% |
