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 calories
carbohydrate: 46 g
cholesterol: 37.9 mg
fat: 7.1 g
fiber: 2 g
protein: 4.1 g
saturatedFat: 0.9 g
servingSize: -
sodium: 188.5 mg
sugar: 26.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pan with cooking spray.

  2. Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.

  3. 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.

  4. 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.

Recipe Yield

2 9x5-inch loaves

Recipe Note

Many years ago, I was putting together my first cookbook of memorable recipes. This one was from my mom and remains one of my all-time favorites! Freezes well. Delicious warm or cooled.

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