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Cranberry Pumpkin Bread
Print Recipe
Cranberries add a delicious twist to this traditional pumpkin bread recipe, perfect for breakfast in the fall and winter months!
Course
Breakfast, Brunch
Cuisine
American
Prep Time
15
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Servings
12
slices pumpkin bread
Calories
295
Author
Whitney Bond
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
Calories:
295
kcal
|
Carbohydrates:
54
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Cholesterol:
44
mg
|
Sodium:
429
mg
|
Potassium:
148
mg
|
Fiber:
2
g
|
Sugar:
34
g
|
Vitamin A:
5765
mg
|
Vitamin C:
1.5
mg
|
Calcium:
54
mg
|
Iron:
1.8
mg