Pumpkin Cranberry Nut Bread Recipe

Name: Pumpkin Cranberry Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 c. flour; 2 tsp. ground cinnamon; 1 tsp. salt; 1 tsp. baking soda; 1/2 tsp. baking powder; 2 tsp. grated orange rind; 3/4 c. butter or margarine, softened; 2 c. sugar; 3 eggs; 1 (16 oz.) can solid pack pumpkin; 1 c. chopped walnuts; 1 c. chopped cranberries

Servings: persons

3 1/2 c. flour
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. grated orange rind
3/4 c. butter or margarine, softened
2 c. sugar
3 eggs
1 (16 oz.) can solid pack pumpkin
1 c. chopped walnuts
1 c. chopped cranberries

1
Preheat oven to 350u00b0.
2
Combine dry ingredients; set aside. Cream the butter and sugar.
3
Add eggs, one at a time, mixing after each addition.
4
Alternate additions of pumpkin and dry ingredients. Stir in nuts and cranberries.
5
Pour batter into 2 lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
6
Bake 60 to 65 minutes or until bread tests done.
7
If desired, drizzle with icing (mix just enough cream or milk into confectioner sugar to make a slightly running consistency).
8
Garnish with walnut halves and cranberries.
9
Yields 2 loaves.

2059

kcal

Calories

Fat

292

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 c. flour, 2 tsp. ground cinnamon, 1 tsp. salt, 1 tsp. baking soda, and more.

Yes, Pumpkin Cranberry Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cranberry Nut Bread

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