Cranberry Pumpkin Bread Recipe
Recipe By Taste Of Home
Put leftover cranberries and pumpkin to great use in this moist quick bread. It’s very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. Dixie Terry, Goreville, Illinois.
3.7
14 Rating -
Rate
Non Vegdiet
30minstotal
20minsPrep
10minsCook
30m.total
20m.Prep
10m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Cranberry Pumpkin Bread Recipe
- 1.88 cup All purpose flour
- 1.50 cup Sugar
- 2 teaspoon Pumpkin pie spice
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 Large Eggs, Room Temperature
- 1/2 can Solid pack pumpkin
- 1/4 cup Canola oil
- 1 cup Fresh or frozen cranberries, thawed
- 1/2 cup Chopped walnuts
Nutrition
value
value
2683
calories per serving
179 g Fat37 g Protein232 g Carbs14 g FiberOther
Current Totals
- Fat179g
- Protein37g
- Carbs232g
- Fiber14g
MacroNutrients
- Carbs232g
- Protein37g
- Fiber14g
Fats
- Fat179g
Vitamins & Minerals
- Calcium199mg
- Iron12mg
- Vitamin A38mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B9210mcg
- Vitamin B12< 1mcg
- Vitamin C22mg
- Vitamin E28mg
- Copper2mcg
- Magnesium196mg
- Manganese3mg
- Phosphorus724mg
- Selenium72mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home