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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Kittencalskitchen's Note:

    A great recipe for pumpkin bread, this makes two large loaves that freeze very well. I have also made this recipe in mini loaf pans, adjust baking time to 25-35 minutes.

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    Ingredients:

    Yield:

    (9x5-in ...

    Units: US | Metric

    Directions:

    1. 1
      Set oven to 350 degrees.
    2. 2
      Grease 2 (9 x 5-inch) loaf pans.
    3. 3
      In a large bowl, combine sugar, marmalade, oil, eggs, pumpkin puree, vanilla and orange zest; beat well to combine.
    4. 4
      In a small bowl, mix together flour, baking powder, baking soda, salt, cinnamon and ginger powder.
    5. 5
      Mix in the dry ingredients into the wet batter JUST until combined (do not overmix, use a wooden spoon for this).
    6. 6
      Add in raisins, cranberries and chopped nuts.
    7. 7
      Transfer and divide the batter between the two loaf pans.
    8. 8
      Bake for about 45 minutes, or until the loaves test done.
    9. 9
      Cool 15 minutes, then remove from pans to a wire rack to cool.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Raisin Cranberry Bread

    Serving Size: 1 (2153 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3807.2
     
    Calories from Fat 1846
    48%
    Total Fat 205.1 g
    315%
    Saturated Fat 30.8 g
    154%
    Cholesterol 423.0 mg
    141%
    Sodium 1632.4 mg
    68%
    Total Carbohydrate 466.2 g
    155%
    Dietary Fiber 20.6 g
    82%
    Sugars 260.8 g
    1043%
    Protein 46.5 g
    93%

    The following items or measurements are not included:

    oranges, zest of

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