Pumpkin Cranberry Bread
By The Taste for Life Test Kitchen
Prep Time
10 minutes, plus 60 minutes cook time, plus 30 minutes cool time
Number of Servings
24 slices
Ingredients
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 cups whole-wheat pastry flour
- 1 Tbsp plus 2 tsp pumpkin pie spice
- 2 tsp baking soda
- 1 1⁄2 tsp salt
- 1 1⁄2 cups granulated sugar
- 1 can (15 ounces) pumpkin puree
- 4 large eggs
- 1⁄2 cup vegetable oil
- 1⁄2 cup Greek yogurt
- 1⁄2 cup orange juice or water
- 1 cup sweetened dried, fresh or frozen cranberries
Directions
- Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
- Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
- Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended.
- Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries.
- Spoon batter into prepared loaf pans.
- Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
- 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, ★ Vitamin A, Vitamin B1 (thiamine)
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
