CRANBERRY PUMPKIN BREAD RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Total Time 01 hours 30 minutes
Prep Time 20 minutes
Cook Time 01 hours 10 minutes
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts., Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 197 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 162mg sodium, CarbohydrateContent 32g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
MOIST PUMPKIN BREAD RECIPE: HOW TO MAKE IT
"This pretty quick bread is the only thing my kids will eat when they don't feel good," writes Tammy Neubauer from Ida Grove, Iowa.
Provided by Taste of Home
Total Time 60 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 3 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened. Pour into three greased 8x4-in. loaf pans., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 122 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 165mg sodium, CarbohydrateContent 20g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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