Cranberry Pumpkin Bread

Cranberry Pumpkin Bread

85
JJOHN32 14

"A deliciously moist and tangy cranberry pumpkin bread."

Ingredients

1 h 25 m {{adjustedServings}} servings 209 cals
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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

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  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

85
  1. 109 Ratings

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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 ...

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!!....

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 t...