Cranberry Pecan Pumpkin Bread
Delicious pumpkin bread made with fresh cranberries is a delicious recipe to make when both pumpkin and fresh cranberries are in season.
Servings: 32 servings
Calories: 169kcal
Equipment
Ingredients
- 3 ¾ cups all purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 4 eggs
- 15 ounces pumpkin puree
- ½ cup vegetable oil like sunflower or canola oil
- 2 cups fresh or frozen cranberries thawed
- 1 cup chopped pecans or walnuts
Instructions
- Preheat oven to 350F.
- in a large bowl, mix together flour, sugar, baking powder, spices and salt.
- In another bowl, whisk together the eggs, oil and pumpkin puree.
- Stir into dry ingredients.
- Gently, fold in cranberries and nuts.
- Grease two 9x5-in.loaf pans.
- Spoon the batter into the pans and bake for 70-80 minutes or until a toothpick inserted in the center of the bread comes out clean.
- Cool for 5-10 minues before removing the breads from the pans.
- Allow them to cool completely on a wire rack.
Notes
- Instead of using cinnamon, ginger, nutmeg and allspice, you can use pumpkin spice, if you already have it in the pantry.
- Instead of using walnuts, use pecans or chopped almonds.
Nutrition
Serving: 1g | Calories: 169kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 101mg | Potassium: 70mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2104IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
