|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 3g||10%|
|Total Sugars 36g|
|Vitamin C 5mg||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This pumpkin cranberry bread incorporates all the best flavors of fall into every slice. The batter for this quick bread is made with pure pumpkin puree and pumpkin pie spice. For added flavor, freshly grated orange zest and freshly squeezed orange juice is also incorporated. The bread uses a blend of all-purpose flour and whole wheat flour for added fiber and hearty flavor. Finally, festive dried cranberries are folded in just before the bread goes into the oven.
The irresistible aromas of autumn will fill your kitchen while the bread bakes. Cranberry and orange are magical flavor combination, and, of course, pumpkin pie spice is the icon of the season. Resist the urge to cut the bread while it is still hot. It will crumble under the knife and won't result in nice slices. In fact, this recipe tastes better as it sits and the flavors are allowed to combine. It's even better the next day!
1 1/2 cups granulated sugar
1/2 cup vegetable oil
1 (15-ounce) can pumpkin puree
2 teaspoons freshly grated orange zest
1/3 cup freshly squeezed orange juice
1 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup dried cranberries
Gather the ingredients. Preheat oven to 350 F. Grease a 9 x 5-inch loaf pan and set aside.
In the large bowl of an electric mixer, combine the granulated sugar and vegetable oil.
Beat in the eggs one at a time.
Beat in the pumpkin puree, orange zest, and orange juice.
In a medium bowl, combine the all-purpose flour, whole wheat flour, pumpkin pie spice, baking soda, salt, and baking powder.
Add the dry ingredients to the wet ingredients and stir until just blended.
Fold in the dried cranberries.
Pour into prepared loaf pan. Bake in a 350 F oven for 1 1/2 hours, or until a pick inserted in the center comes out clean.
Remove from oven and let stand 10 minutes. Remove from pan and cool completely on a wire rack before slicing and serving.
- Whenever a recipe calls for both freshly grated zest and freshly squeezed juice, always remember to zest the fruit first. It is much easier to hold and you will be less likely to cut your hands on the grater.
- Anytime you are zesting a lemon, lime or orange be careful not to get the pith, or white portion of the fruit, with your peel as you zest. The white pith is bitter and will not taste good in your recipe.
- If you purchase one large orange for this recipe, it should yield the 2 teaspoons of zest and 1/3 cup of orange juice. If the juice is a little shy of 1/3 cup, you can always add a splash of water until it measures 1/3 cup.