Mom's Fresh Cranberry-Pumpkin Bread recipe
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Ingredients
- 1 serving cooking spray 3 ½ cups all-purpose flour 2 ½ cups white sugar 1 ½ tablespoons pumpkin pie spice 2 teaspoons baking soda 1 ½ cups canned pumpkin puree 4 eggs ⅔ cup milk ½ cup canola oil 1 (12 ounce) package fresh cranberries
Nutrition Info
- 259.8 caloriescarbohydrate: 46 gcholesterol: 37.9 mgfat: 7.1 gfiber: 2 gprotein: 4.1 gsaturatedFat: 0.9 gservingSize: -sodium: 188.5 mgsugar: 26.8 gtransFat: : -unsaturatedFat: : -
Directions Mom's Fresh Cranberry-Pumpkin Bread
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pan with cooking spray.
Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add to the dry ingredients and beat until well combined. Add cranberries and stir to blend. Divide batter between the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.