Pumpkin Cranberry Bread
A delicious seasonal bread combining pumpkin and cranberries, perfect for fall.
Ingredients
- all-purpose flour (2.25 cups)
- pumpkin pie spice (1 tablespoon)
- baking powder (2 teaspoons)
- salt (0.5 teaspoon)
- white sugar (2 cups)
- pumpkin puree (1 15 ounce can)
- eggs (2 large)
- vegetable oil (0.5 cup)
- dried cranberries (1 cup)
- chopped walnuts (1 cup)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans (or 4 mini loaf pans).
- Combine flour, pumpkin pie spice, baking powder, and salt in a mixing bowl.
- Combine sugar, pumpkin purée, eggs, and oil in a small mixing bowl. Beat until just blended.
- Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 to 60 minutes.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 360
- fat: 15 g
- sats: 2 g
- carbs: 55 g
- fibre: 3 g
- protein: 5 g
- salt: 0.23 g