Pumpkin-Cranberry Quick Bread
Ingredients
- 3 cups all-purpose flour ⓘ
- 5 1/2 teaspoons pumpkin pie spice ⓘ
- 2 teaspoons baking soda ⓘ
- 1 1/2 teaspoons salt ⓘ
- 3 cups sugar ⓘ
- 1 (15 ounce) can pumpkin puree ⓘ
- 4 large eggs
- 2 teaspoons pure vanilla extract ⓘ
- 1 cup vegetable oil ⓘ
- 1/2 cup orange juice or 1/2 cup apple juice ⓘ
- 1 1/2 - 2 cups cranberries (fresh or frozen) ⓘ
Instructions
- Set oven to 350 degrees F.
- Grease and flour two 9 x 5-inch loaf pans.
- In a large bowl combine flour with pumpkin pie spice, baking soda and salt.
- In another bowl combine sugar, pumpkin puree, eggs, vanilla, oil and orange juice or apple juice; beat using an electric mixer on medium speed until well combined.
- Add the pumpkin mixture to the flour mixer and stir with a wooden spoon until JUST moistened (do not beat).
- Gently fold in the cranberries.
- Spoon/divide the batter between the pans.
- Bake for 60-65 minutes or until the loaves test done.
- Cool in pan for 10-12 minutes then remove to a wire racks to cool completely.
Nutrition & Diet Analysis (per serving)
580
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).