Pumpkin Cranberry Bread
Prep Time
10 minutes, plus 60 minutes cook time, plus 30 minutes cool time
Number of Servings
24 slices
Ingredients
  • [q:1 1/2] cups all-purpose flour
  • [q:1 1/2] cups whole-wheat pastry flour
  • 1 Tbsp plus 2 tsp pumpkin pie spice
  • 2 tsp baking soda
  • [q:1 1/2] tsp salt
  • [q:1 1/2] cups granulated sugar
  • 1 can (15 ounces) pumpkin puree
  • 4 large eggs
  • [q:1/2] cup vegetable oil
  • [q:1/2] cup Greek yogurt
  • [q:1/2] cup orange juice or water
  • 1 cup sweetened dried, fresh or frozen cranberries
Directions
  1. Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
  2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
  3. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended.
  4. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries.
  5. Spoon batter into prepared loaf pans.
  6. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
  7. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Nutrition Info
1 slice, made with orange juice and fresh cranberries: 170 Calories, 3 g Protein, 28 mg Cholesterol, 27 g Carbohydrates, 14 g Total sugars (13 g Added sugars), 1 g Fiber, 6 g Total fat (1 g sat), 172 mg Sodium, [nut:1] Vitamin A, Vitamin B1 (thiamine)