Recipe courtesy of Bill Kelly
Cranberry Pumpkin Bread
- Level: Easy
- Yield: 2 loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 353
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 61
- Dietary Fiber
- 2
- Sugar
- 38
- Protein
- 4
- Cholesterol
- 29
- Sodium
- 234
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
Ingredients
4 eggs
2 cups pumpkin puree
1 cup vegetable oil
4 cups sugar
4 1/2 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 cups cranberries
Directions
- Preheat oven to 350 degrees F.
- In bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 (8 by 4-inch) loaf pans. Bake for 50 minutes.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.