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Cranberry Pumpkin Bread

SUBMITTED BY: JJOHN32  PHOTO BY: LynnInHK 

"A deliciously moist and tangy cranberry pumpkin bread."
Cranberry Pumpkin Bread Recipe
RECIPE RATING:
This recipe has been rated 64 times with an average star rating of 4.4
Read Reviews (52)
PREP TIME  15 Min
COOK TIME  1 Hr
READY IN  1 Hr 25 Min
Original recipe yield 2 - 8x4 inch loaves

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3 1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup egg substitute
  • 1 (16 ounce) can whole cranberry sauce
  • 1 (15 ounce) can pumpkin puree
  • 1/3 cup vegetable oil
  • 1 tablespoon orange zest
  • 2 tablespoons chopped walnuts

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on dec. 28, 2003 by BEACHBUNNY00 
If you add one more cup of sugar, plus more cinnamin it will taste great. The first batch I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on dec. 18, 2006 by Menwith Hill'er Back Home !! 
Fabulous!!! I also added an extra 1/2 cup of brown sugar and used 2 large eggs instead of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on sep. 19, 2003 by DIANEM527 
My 13 year old daughter kept asking me to make more. A permanent addition. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed on mar. 28, 2003 by STEPHLOU 
This recipes tasted fine but we've had better and the color wasn't very pretty. But I did like... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed on oct. 25, 2006 by Michelle 
I substituted the applesauce for the oil and used dried cranberries instead of canned... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on oct. 10, 2003 by DENNIFER 
This was a real hit! It's even better the next day and was great toasted, as well. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on mar. 28, 2003 by PGS 
Wonderful bread!! Really was appreciated by everyone in the family. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed on mar. 28, 2003 by Renee 
My family thought it was just ok and that we have had better. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed on mar. 28, 2003 by MARYFS 
What a neat combination of ingredients! A little dark, but very tasty :) MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed on nov. 17, 2005 by KIWILUST 
I cooked this as muffins for 25 min. MORE

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Nutritional Information
Cranberry Pumpkin Bread

Servings Per Recipe: 20

Amount Per Serving

Calories: 209

  • Total Fat: 4.9g
  • Cholesterol: < 1mg
  • Sodium: 319mg
  • Total Carbs: 38g
  •     Dietary Fiber: 1.7g
  • Protein: 4.1g

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