Fresh Cranberry Pumpkin Bread Recipe

Name: Fresh Cranberry Pumpkin Bread Recipe
Total time: 1 hr 25 mins
Ingredients: 1 serving cooking spray; 3.5 cups all-purpose flour; 2.5 cups white sugar; 1.5 tablespoons pumpkin pie spice; 2 teaspoons baking soda; 1.5 cups canned pumpkin puree; 4 eggs; 0.66666668653488 cup milk; 0.5 cup canola oil; 1 (12 ounce) package fresh cranberries

This fresh cranberry-pumpkin bread recipe was passed down from my mom and has become a cherished favorite! It freezes well and tastes amazing both warm and cooled. Perfect for any occasion!

Total time1 hr 25 mins
Prep time15 mins
Cook time1 hr
Yield2 (9x5-inch) loaves, 20

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Servings

Instructions

Preheat oven to 325 degrees F (165 degrees C). Prepare two 9x5-inch loaf pans with cooking spray to prevent sticking.
In a large bowl, mix together flour, sugar, pumpkin pie spice, and baking soda until well combined.
In a separate bowl, combine pumpkin purée, eggs, milk, and oil. Gradually add to the flour mixture and mix until smooth. Gently fold in the cranberries. Divide the batter evenly between the prepared loaf pans.
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Nutrition

Calories: 260 kcal
Fat Content: 7 g
Fiber Content: 2 g
Sugar Content: 27 g
Sodium Content: 189 mg
Protein Content: 4 g
Cholesterol Content: 38 mg
Carbohydrate Content: 46 g
Saturated Fat Content: 1 g
Unsaturated Fat Content: 0 g