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–+ servings

Pumpkin Cranberry Nut Bread

Kara
Moist pumpkin bread with dried cranberries and nuts. Includes instructions for making muffins.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Additional Time 1 hour 5 minutes
Total Time 2 hours 15 minutes
Course Bread: Quick Breads
Cuisine American
Servings 32 slices (2 large loaves)
Calories 182 kcal

Equipment

Ingredients
  

  • ¾ cup salted butter softened to room temperature
  • 2 cups sugar
  • 3 eggs
  • 15 oz can pumpkin
  • 1 ½ tsp orange peel
  • 3 ½ cups all purpose flour
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 cup chopped pecans
  • 1 cup craisins (or fresh cranberries)

Instructions
 

  • Preheat oven to 325 degrees. Prepare loaf pans by spraying with non stick cooking spray.
  • Cream butter and sugar in a large bow.. Add eggs, pumpkin, and orange peel and beat well.
  • Stir in flour, cinnamon, salt, baking soda, and baking powder. Fold in nuts and craisins. Spoon in well greased loaf pans.

Bake at 325°:

  • -For muffins, bake for about 18 minutes. -Makes about 28 muffins, or 24 muffins and 1 mini loaf
  • -For mini loaves, bake for about 25-30 minutes. Makes 6 mini loaves.
  • -For regular loaves, bake for about 65-70 minutes. Makes 2 loaves.

Nutrition

Serving: 1gCalories: 182kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 27mgSodium: 155mgPotassium: 66mgFiber: 1gSugar: 16gVitamin A: 2226IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Keyword pumpkin cranberry bread
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