I have had this bread in my files for quit some time now and I can't remember the last time I made it. I am not sure why I have not made this in the past few years, it is very delicious. The bread is moist with a subtle pumpkin flavor and a little bit of tartness from the cranberries. The glaze on top not only makes it look nice but adds a sweetness to it.
Cranberry Pumpkin Bread
Ingredients:
- 2 1/4 cups granulated sugar
- 1 cup canned pumpkin
- 2/3 cup canola oil
- 2 eggs, lightly beaten
- 1 tablespoon vanilla extract
- 2 1/4 cups all purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 2 cups coarsely chopped fresh cranberries
- 1 cup powdered sugar
- 1-2 tablespoons warmed milk
- Preheat oven to 350º F. Spray 2 loaf pans with cooking spray and set aside.
- In a medium bowl combine the sugar, pumpkin, canola oil, eggs, vanilla and mix well.
- In a large bowl combine the flour, pumpkin pie spice and baking soda.
- Make a well in the middle of the flour mixture and pour the wet ingredients into the well. Stir to combine the ingredients, just until mixed.
- Fold in the cranberries and divide the batter evenly between the two prepared loaf pans.
- Bake for about 1 hour or until an inserted toothpick comes out clean.
- Let the breads cool in the pans for 10 minutes.
- Remove the breads from the pans and cool completely on a wire rack.
- In a small bowl combine the sugar and warmed milk to create a glaze, adding more milk or powdered sugar until desired consistency is reached.
- Spoon the glaze over the top of the completely cooled bread. Let the glaze set up for at least 20 minutes.
Serves: 20
Calories: 237
Total Fat: 8g
Saturated: 0.7g
Polyunsaturated: 2.3g
Monounsaturated: 4.6g
Trans: 0g
Cholesterol: 21.2mg
Sodium: 71mg
Potassium: 30.2mg
Total Carbs: 40.4g
Dietary Fiber: 0.8g
Sugars: 29.2g
Protein: 2.1g
Vitamin A: 0.5%
Vitamin C: 2.6%
Calcium: 0.7%
Iron: 3.5%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from unknown.
