Cranberry Pumpkin Bread

By pamdabear3383

Ingredients

• 1/2 cup plus 2 tablespoons all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup canned pumpkin
• 1/4 cup canola oil
• 1 egg, lightly beaten
• 3 tablespoons buttermilk
• 1/4 teaspoon butter flavoring
• 1/4 teaspoon vanilla extract
• 1/4 cup dried cranberries

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

1. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. Combine the pumpkin, oil, egg, buttermilk, butter flavoring and vanilla; stir into dry ingredients just until moistened. Fold in cranberries.

2. Transfer to three 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves.

Nutritional Analysis: 1/2 loaf equals 234 calories, 10 g fat (1 g saturated fat), 36 mg cholesterol, 223 mg sodium, 33 g carbohydrate, 2 g fiber, 3 g protein.