This Pumpkin cranberry bread is a fast bread recipe that is especially good in the fall and winter, when cranberries and pumpkin are in the season. It is soft, moist and slightly seasoned, with sharp cranberries everywhere. The ingredients are simple and usually things that you probably already have, such as flour, canned pumpkin, eggs and sugar.
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Heat and prepare the pan for: Preheat the oven to 350 degrees F and cover the bottom of a 9 × 5-inch bread pan with parchment. Spray the bread shape with baking spray or fat and flour on the sides.
Mix dry ingredients: Stir flour, 1 ½ cups of cranberries, pumpkin pie spices, baking powder and salt to combined.
Mix wet ingredients: Beat pumpkin, sugar, eggs, oil and orange juice in a separate large mixing bowl until well combined.
Combine mixtures: Add dry ingredients in wet ingredients and mix until the net is combined. Don’t mix too much.
Bake: Pour the batter into the prepared pan and cover with the remaining cranberries. Bake until a toothpick in the middle comes out clean, about 70-80 minutes when they use fresh cranberries or 80-95 minutes when they use frozen cranberries.
Cool and transfer to rack: Remove bread from the oven and let cool in the pan for about 15 minutes. Walk a knife along the edges to come loose and then carefully tip the bread on a wire cooling rack. Allow to cool for about 30-45 minutes, or longer if you prefer neat, less crumb slices.
Cut and serve: Cut into slices and enjoy.
Portion: 1slab” Calories: 311kcal (16%)” Carbohydrates: 48G (16%)” Egg white: 4G (8%)” Fat: 12G (18%)” Saturated fat: 2G (13%)” Polyunsaturated fat: 2G” SUMMAS Satured fat: 8G” Trans fat: 0.003G” Cholesterol: 33mg (11%)” Sodium: 268mg (12%)” Potassium: 112mg (3%)” Fiber: 2G (8%)” Sugar: 29G (32%)” Vitamin A: 3384Iu (68%)” Vitamin C: 8mg (10%)” Calcium: 18mg (2%)” Iron: 2mg (11%)
#Fall #Baking #easy #pumpkin #cranberry #bread