Cranberry Pumpkin Bread

By devogirl

Put leftover cranberries and pumpkin to great use in this moist quick bread.

Nutritional Facts
1 serving (1 slice) equals 197 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 162 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Ingredients

• 3-3/4 cups all-purpose flour
• 3 cups sugar
• 4 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4 Eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup canola oil or applesauce
• 2 cups fresh or frozen cranberries, thawed
• 1 cup chopped walnuts

Details

Servings 32
Adapted from tasteofhome.com

Preparation

Step 1

1. 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.

2. Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-80 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: 2 loaves (16 slices each).