Pumpkin-Cranberry Bread Gift Loaves
These pumpkin-cranberry bread loaves are moist and quick. Make ahead and freeze to give to visitors.
(Serves 4 per loaf)
Pumpkin-Cranberry Bread Ingredients
- 1 (15 ounce) can pure pumpkin (about 1 3/4 cups)
- 1 1/4 c. sugar
- 3 eggs or 3/4 c. egg substitute
- 1/2 c. vegetable oil
- 1 1/2 t baking soda
- 2 t baking powder
- 2 t cinnamon
- 1 1/2 t nutmeg
- 2 1/4 c. flour
- 1/2 c. coarsely chopped walnuts
- 2 c. fresh cranberries
Directions
Preheat oven to 325°F. Spray six baby loaf pans (about 6 inches long) with cooking spray.
In a large bowl, use a whisk to combine pumpkin, sugar, eggs and vegetable oil. Add dry ingredients, stirring until everything is combined. Stir in nuts and cranberries. Bake for 45 minutes or until a knife inserted comes out clean.
Cool in pans for 10 minutes. Remove to a rack and let cool completely before wrapping.
Amount per serving: 165 calories, 2 g protein, 7 g fat, 27 mg cholesterol, 24 g carbohydrates, 2 g fiber, 130 mg sodium
Related
16 Tips for Healthier Holiday Drinks
Breakfast Sandwich on the Run
