Cranberry Pumpkin Bread Recipe
This cranberry pumpkin bread wraps up all your favorite fall flavors into one!
Large Mixing Bowl
Small Mixing Bowl
9x5 loaf pans (2)
- 3¾ cups flour
- 3 cups sugar
- 4 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 eggs
- 15 ounces pumpkin puree 1 can
- ½ cup canola oil
- 2 cups frozen cranberries thawed
- 1 cup milk chocolate chips
Preheat oven to 350 degrees.
In a large bowl, sift together flour, sugar, pumpkin pie spice, baking soda and salt.
In another smaller bowl, whisk together eggs, pumpkin and canola oil. Pour these ingredients into your dry ingredient mixture. Mix until just combined (don't overmix!)
Fold in cranberries and chocolate chips.
Pour evenly into two 9x5" bread pans. Bake for 65-80 minutes, until a toothpick inserted into the center comes out clean. Let it cool for a few minutes before removing from baking pans and transferring to a wire rack to cool completely.
- You can use fresh cranberries instead of frozen. Use the same amount, and you can cook it for the same time.
Calories: 680kcal | Carbohydrates: 125g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 601mg | Potassium: 211mg | Fiber: 3g | Sugar: 77g | Vitamin A: 8394IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 4mg