Cranberry Pumpkin Bread
Cranberries add a delicious twist to this traditional pumpkin bread recipe, perfect for breakfast in the fall and winter months!
Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 cups flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- 2 large eggs, whisked
- 1 cup whole milk
- 6 tablespoons unsalted butter, melted
- 15 ounces pumpkin puree
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350° F.
- In a large bowl, combine the granulated sugar, brown sugar, flour, baking soda, salt, ginger, nutmeg, cinnamon, ground cloves and allspice.
- In another large bowl, combine the whisked eggs, milk, melted butter and pumpkin puree.
- Add the dry ingredients and mix well.
- Mix in the dried cranberries.
- Pour the batter into two greased 9×5 loaf pans.
- Place in the oven and bake for 50-60 minutes.
Notes
- Not a fan of cranberries? You can leave them out or replace them with 1 cup of chocolate chips!
Nutrition Facts
Calories 295kcal (15%)Carbohydrates 54g (18%)Protein 4g (8%)Fat 7g (11%)Saturated Fat 4g (20%)Cholesterol 44mg (15%)Sodium 429mg (18%)Potassium 148mg (4%)Fiber 2g (8%)Sugar 34g (38%)Vitamin A 5765mg (115%)Vitamin C 1.5mg (2%)Calcium 54mg (5%)Iron 1.8mg (10%)
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