Cranberry Pumpkin Bread Recipe
This Cranberry Pumpkin Bread Recipe can be made for the holidays or for any time of year. It is moist and sweet and the cranberries really add a nice zing. If you are a fan of pumpkin bread, you must try this variation!
Equipment
- loaf
Ingredients
- 15 oz can of pumpkin puree
- 1 C canola oil
- 4 large eggs
- 3 ½ C flour
- 3 C sugar
- 2 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 2 teaspoon nutmeg
- ½ teaspoon ground cloves
- 1 ¼ C sliced fresh cranberries
- 1 C pecan chips or smaller pieces of pecans
- Pam baking spray
Instructions
- Preheat oven to 350 degrees and spray loaf pans with the baking spray, set aside.
- Using a stand mixer, beat together the pumpkin puree, canola oil, and eggs until combined
- Using a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and ground cloves until combined.
- Gradually mix in the dry ingredients into the wet until combined.
- Stir in the sliced cranberries and ¾ C of the pecan chips until combined.
- Evenly divide the batter between the two loaf pans.
- Sprinkle some whole cranberries and the remaining pecan chips onto the top of both pans.
- Place into the oven and bake for 60-75 minutes or until a toothpick comes out clean.
- Allow to cool completely once baked and enjoy!
Video
Nutrition
Calories: 297kcalCarbohydrates: 41gProtein: 3gFat: 13gSaturated Fat: 1gCholesterol: 27mgSodium: 117mgPotassium: 89mgFiber: 1gSugar: 26gVitamin A: 2805IUVitamin C: 1.5mgCalcium: 17mgIron: 1.4mg
Tried this recipe?Let us know how it was!
