Cranberry Pumpkin Bread

By aamundson

Everyone calls this ‘Christmas Bread’ and insists I make it often. We like it warm with butter or served cool with cream cheese. A loaf of this always delights any recipient.

Ingredients

• 3 * 3 cups all-purpose flour
• 1 * 1 teaspoon salt
• 1 * 1 teaspoon baking soda
• 1 * 1 teaspoon baking powder
• 1 * 1 teaspoon ground cinnamon
• 1/2 * 1/2 teaspoon each ground ginger, nutmeg and cloves
• 3 * 3 eggs
• 2 * 2 cups canned pumpkin
• 1 * 1 cup canola oil
• 2/3 * 2/3 cup sugar
• 2/3 * 2/3 cup packed brown sugar
• 3 * 3 teaspoons vanilla extract
• 1 * 1 cup dried cranberries
• 1 * 1 cup chopped pecans, toasted

Details

Servings 24
Preparation time 15mins
Cooking time 65mins

Preparation

Step 1

In a large bowl, combine the flour, salt, baking soda, baking powder and spices. In another bowl, combine the eggs, pumpkin, oil, sugars and vanilla; stir into dry ingredients just until moistened. Fold in cranberries and pecans.
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).


Nutrition Facts: 1 slice equals 251 calories, 14 g fat (1 g saturated fat), 26 mg cholesterol, 180 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein.