Pumpkin Cranberry Bread
Best pumpkin cranberry bread that is incredibly moist. Serve as a Fall breakfast or dessert with a light glaze or frosting on top.
Servings: 12
Equipment
- 1 9x5 loaf pan
- 2 bowls
Ingredients
- 1 can pumpkin 15 oz.
- 1 c sugar
- 1/2 c milk vitamin D is best
- 1/2 tsp vanilla
- 2 eggs
- 1/2 c vegetable oil
- 1/2 c brown sugar
- 1 3/4 c all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2-3/4 c dried cranberries
- 1 c vanilla frosting melted, optional
Instructions
- In a mixing bowl add eggs, sugars, oil, milk and pumpkin. Mix on low until incorporated.
- Mix dry ingredients in another bowl and then add 1/2 of this into pumpkin mix. Mix on low. Add second 1/2 of dry ingredients and mix. Use spatula to make sure all dry is mixed in.
- Fold in dried cranberries. Preheat oven to 325 degrees.
- Line 9x5 loaf pan with parchment paper and pour batter inside.
- Bake on middle rack for 1 hour 10 - 15 minutes. Use toothpick when done, should come out mostly clean (a small bit of wetness is okay)
- Take out and leave in pan. Cool on cooling rack until room temperature or at least 25 minutes before removing.
- Lift out, remove paper and slice on cutting board.
Video
Nutrition
Serving: 2oz | Calories: 356kcal | Carbohydrates: 57g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 255mg | Potassium: 62mg | Fiber: 1g | Sugar: 41g | Vitamin A: 63IU | Calcium: 28mg | Iron: 1mg