Cranberry Pumpkin Bread Recipe - Allrecipes.com
Cranberry Pumpkin Bread Recipe
  • READY IN ABOUT hrs

Cranberry Pumpkin Bread

Recipe by  

"A deliciously moist and tangy cranberry pumpkin bread."

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Ingredients Edit and Save

Original recipe makes 2 - 8x4 inch loaves Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray two 8x4 inch loaf pans with non-stick cooking spray.
  2. Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside.
  3. Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.
  4. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans. Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.
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Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2003

If you add one more cup of sugar, plus more cinnamin it will taste great. The first batch I made was not sweet enough for my family or friends, but when I added the extra sugar and cinnamin it was WONDERFUL!!!!

 
Most Helpful Critical Review
Mar 28, 2003

My family thought it was just ok and that we have had better.

 
Dec 18, 2006

Fabulous!!! I also added an extra 1/2 cup of brown sugar and used 2 large eggs instead of the egg substitute. I baked in a 9x13 pan - so I could cut into bars and freeze for lunchbox goodies!!....but would have been fab as a sort of sheet cake with a cream cheese icing - will try that next time!!

 
Oct 25, 2006

I substituted the applesauce for the oil and used dried cranberries instead of canned cranberry sauce because I had them. I wouldn't suggest doing the latter. I think it cut a little down on the sweetness. Overall it's a tasty bread; I think it'd be even better if I'd used the sauce. Also, the walnuts don't stay on the top very well when you try and cut the bread, so I'd suggest either punshing them down before baking or simply mixing them in the batter.

 
Nov 17, 2005

I cooked this as muffins for 25 min.

 
Sep 19, 2003

My 13 year old daughter kept asking me to make more. A permanent addition.

 
Mar 28, 2003

This recipes tasted fine but we've had better and the color wasn't very pretty. But I did like the ingredient combination

 
Oct 10, 2003

This was a real hit! It's even better the next day and was great toasted, as well.

 

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Nutrition

  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 38 g
  • 12%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 4.9 g
  • 7%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 319 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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