Mom's Fresh Cranberry-Pumpkin Bread

Mom's Fresh Cranberry-Pumpkin Bread

This tangy-sweet cranberry-pumpkin bread with fresh cranberries and canned pumpkin freezes well and tastes delicious warm or at room temperature.

Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
260 Calories

Recipe Instructions

Step 1
Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
Step 2
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.
Step 3
Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans with cooking spray.
Step 4
Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add the pumpkin puree mixture to the flour mixture, and beat until well combined. Fold in cranberries. Divide batter between the prepared pans.

Ingredients

  • 4 eggs
  • 2 teaspoons baking soda
  • 1 (12 ounce) package fresh cranberries
  • 1 serving cooking spray
  • 0.66666668653488 cup milk
  • 3.5 cups all-purpose flour
  • 0.5 cup canola oil
  • 2.5 cups white sugar
  • 1.5 tablespoons pumpkin pie spice
  • 1.5 cups canned pumpkin puree

Categories

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