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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Ceezie's Note:

    Great with fresh pumpkin puree or with raisins instead of cranberry

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F Grease two 9 x 5-inch loaf pans.
    2. 2
      Combine flour, pumpkin pie spice, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil, applesauce and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
    3. 3
      Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

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    Ratings & Reviews:

    • on September 02, 2010


      This was a very good pumpkin bread recipe. Super moist and just enough spice. The only thing I changed was I only added 2 1/2 cups of sugar instead of 3. For my family and I that was plenty of sweetness, and the breads still turned out perfectly sweet with crisp caramelized edges. I made 1 large loaf and 4 smaller loaves for gifts. I couldn't be more pleased with this...unless maybe I add pecans next time ;). Thank you so much for this great recipe. Made for New Kids on the Block tag 08/10.

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


    Nutritional Facts for Pumpkin Cranberry Bread

    Serving Size: 1 (2090 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2638.3
    Calories from Fat 599
    Total Fat 66.6 g
    Saturated Fat 10.7 g
    Cholesterol 372.0 mg
    Sodium 3174.2 mg
    Total Carbohydrate 487.1 g
    Dietary Fiber 11.6 g
    Sugars 310.6 g
    Protein 35.0 g

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