Pumpkin Cranberry Bread
Pumpkin cranberry bread and walnuts is the perfect autumn treat with a cup of coffee or tea.
Servings: 16 servings
Calories: 162kcal
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 dark brown sugar packed
- 1 cup canned pumpkin
- 1/2 cup buttermilk
- 2 tablespoons neutral vegetable oil or 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.
- Pour batter into a prepared 10" loaf pan and bake at 375* for 25 minutes for muffins or about 45-50 minutes, 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: 1slice | Calories: 162kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 124mg | Potassium: 100mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2.43IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg