Pumpkin Cranberry Bread
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 loaf
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 cup sugar
- 1/4 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1/8 teaspoon ground cloves
- 1/4 teaspoon baking soda
- Carbohydrate 52 g(17%)
- Cholesterol 47 mg(16%)
- Fat 9 g(13%)
- Fiber 2 g(6%)
- Protein 5 g(10%)
- Saturated Fat 1 g(5%)
- Sodium 262 mg(11%)
- Calories 301
Preparation Preheat oven to 350° F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches. In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly. Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.
Preparation Preheat oven to 350° F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches. In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly. Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.
