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    You are in: Home / Recipes / Cranberry Pumpkin Bread With Crystallized Ginger Recipe
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    Cranberry Pumpkin Bread With Crystallized Ginger

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    10 mins

    1 hrs 15 mins

    Chef #1444598's Note:

    This is a great recipe for fall. I love the taste of the pumpkin and spice and the contrast of the tart cranberries. However, the crystalized ginger is what did it for me. I had it on hand for another recipe I use it for and decided to throw it in. This is my new go-to pumpkin bread.

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    Serves: 12



    Units: US | Metric


    1. 1
      1. Preheat oven to 350°F Grease and flour loaf pan.
    2. 2
      2. Sift together dry ingredients. Set aside.
    3. 3
      3. Cream together sugars and butter. Add yogurt, eggs and pumpkin. Mix until just combined.
    4. 4
      4. Add dry ingredients alternately with milk; mix until just combined.
    5. 5
      5. Toss cranberries in a little flour to prevent them from sinking to the bottom of the pan while cooking. Gently fold cranberries and ginger into the batter. Pour into prepared loaf pan and bake 1 hour 15 minutes. Make sure to watch it near the end as it may need more or less time depending on your oven.

    Ratings & Reviews:


    Nutritional Facts for Cranberry Pumpkin Bread With Crystallized Ginger

    Serving Size: 1 (77 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 175.7
    Calories from Fat 40
    Total Fat 4.5 g
    Saturated Fat 2.5 g
    Cholesterol 45.5 mg
    Sodium 351.5 mg
    Total Carbohydrate 31.5 g
    Dietary Fiber 0.5 g
    Sugars 21.8 g
    Protein 2.9 g

    The following items or measurements are not included:

    whole wheat flour

    crystallized ginger

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