Nice variation on the pumpkin bread theme... great combination of cranberry and pumkin!
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.
Makes 1 loaf, approximately 8 servings.
Originally posted by user craftluv
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (161g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 72 (25%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 105.8mg||33 %|
|Sodium 3986.4mg||137 %|
|Potassium 154.8mg||4 %|
|Total Carbohydrate 50.7g||15 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 48.2g|
|Protein 6.7g||10 %|
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Calories per serving: 289
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