Ingredients for Cranberry Pumpkin Bread
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- Vegetable Oil
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
- Pumpkin Pie Spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Fresh Cranberries
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How to Make Cranberry Pumpkin Bread
- Preheat oven to 350°F (175°C). Grease and flour two 8x4 inch loaf pans.
- In a large bowl, whisk together 2 large eggs, 1 (15 ounce) can pumpkin puree, and 1/2 cup vegetable oil.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, and 1 1/2 cups granulated sugar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup fresh or frozen cranberries.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
107 g
Sugar
1643g
Fat
90g
Carbs
216g