Pumpkin Cranberry Bread
This pumpkin cranberry bread, with its warm fall spices, will be made on repeat all season long.
Servings: 18 slices
Calories: 165
Equipment
Ingredients
- 1 cup all purpose flour
- 1 cup brown sugar packed
- 1 Tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ½ cup milk
- 2 eggs
- ⅓ cup butter melted
- 1 cup whole wheat flour
- ½ cup chopped pecans
- 1 cup cranberries fresh or frozen (defrosted)
Instructions
- Preheat oven to 350˚F. Grease bottom of 9x5x3 inch loaf pan.
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Add pumpkin, milk, eggs, and butter. Mix together, then beat medium high speed for 2 minutes. Add the whole wheat flour and blend. Fold in pecans and cranberries.
- Add batter to greased pan. Place in oven* and bake for 60 to 65 minutes, until a toothpick comes out clean.
- Cool on a wire rack for 10 minutes, then remove from pan. Continue to cool on wire rack. For best flavor and slicing, wrap and store at room temperature overnight.
Notes
- *If using a dark loaf pan, turn oven down to 325˚F after placing the pan in the oven.
- Set timer for 10 minutes before bake time and check if ready. If the top is browning and the loaf is not ready, loosely place a piece of foil on the top.
Nutrition
Calories: 165 | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 93mg | Potassium: 176mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2264IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg