Pumpkin-Cranberry-Walnut Bread
Pumpkin bread with cranberries and walnuts is perfect with a cup of coffee or tea.
Servings: 12 servings
Calories: 215kcal
Ingredients
- 1 1/2 cups all-purpose flour (gluten free flour may be subsituted)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 3/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 3/4 cup sugar
- 1/4 cup light brown sugar packed
- 1 cup canned pumpkin
- 1/2 cup buttermilk
- 2 tablespoons coconut oil
- 2 large eggs
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
Instructions
- Mix all the dry ingredients together in a bowl, (flour though cloves) stir to blend.
- Mix next 6 ingredients together, (white sugar through eggs) together in a mixer until well blended.
- Add dry ingredients to the wet ingredients. Stir just until mixed.
- Mix in cranberries and walnuts.
- Fill 12 (or more) greased muffin cups or one greased 10" loaf pan and bake at 375* for 25 minutes for muffins or about 45-50 minutes for loaf pan, or until a toothpick comes out clean.
Notes
This bread can be frozen for up to 3 months. Wrap well.
Pecans can be substituted for pecans.
Recipe can be doubled.
Nutrition
Serving: 1g | Calories: 215kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 164mg | Potassium: 127mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3234IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg