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    You are in: Home / Recipes / Cranberry-Raisin Pumpkin Bread Recipe
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    Cranberry-Raisin Pumpkin Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    10 mins

    1 hrs 10 mins

    ellie_'s Note:

    Delicious pumpkin bread was adapted from Bon Appetit (October, 2003).

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    Ingredients:

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350-degrees F.
    2. 2
      Spray loaf pan (9"x5") with cooking spray.
    3. 3
      Sift dry ingredients (flour- baking powder) together in small bowl.
    4. 4
      Set aside.
    5. 5
      Cream butter or margarine in large bowl of electric mixer.
    6. 6
      Gradually add sugar.
    7. 7
      Beat in eggs, one at a time.
    8. 8
      Add pumpkin and vanilla.
    9. 9
      Add dry ingredients alternately with buttermilk.
    10. 10
      Fold in cranberries, raisins and walnuts (if using).
    11. 11
      Transfer batter to prepared pan.
    12. 12
      Bake for 1 hour 10 minutes or until toothpick comes out clean.
    13. 13
      Cool in pan on cooling rack for 15 minutes before inverting bread on cooling rack to finish cooling.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on November 23, 2003

      55

      Delicious, The best I have ever made. We love the craisins, raisins,and walnuts in it. The spices espically the ginger makes it so yummy. It is easy to make, I think it will be great toasted. Thank you, Ellie for this delicious recipe. I will be making more before Thanksgiving.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2012

      45

      Very nice recipe! I was looking for a pumpkin bread recipe and like that this one had both craisins and raisins. I thought the spices are pretty mild. I made these in 2 small loaf pans instead of 1 larger.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 07, 2004

      55

      Rita L (see my other recipe reviews) posted Jan 6, 2004 Fabulous! I just loved this. I used brown sugar, doubled the cinnamon and had frozen pureed baked butternut squash (in place of pumpkin)which which I defrosted and brought to room temperature before adding to butter and sugar mixture.I also used all cranraisins.Thanks for a great recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Cranberry-Raisin Pumpkin Bread

    Serving Size: 1 (1252 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3018.1
     
    Calories from Fat 763
    25%
    Total Fat 84.8 g
    130%
    Saturated Fat 48.9 g
    244%
    Cholesterol 561.7 mg
    187%
    Sodium 3685.3 mg
    153%
    Total Carbohydrate 530.9 g
    176%
    Dietary Fiber 21.7 g
    86%
    Sugars 299.4 g
    1197%
    Protein 49.7 g
    99%

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