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Cranberry Pumpkin Bread

Put leftover cranberries and pumpkin to great use in this moist quick bread. It’s very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. —Dixie Terry, Goreville, Illinois
  • Total Time
    Prep: 20 min. Bake: 70 min. + cooling
  • Makes
    2 loaves (16 slices each)

Ingredients

  • 3-3/4 cups all-purpose flour
  • 3 cups sugar
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 large eggs, room temperature
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup canola oil
  • 2 cups fresh or frozen cranberries, thawed
  • 1 cup chopped walnuts

Directions

  • In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
  • Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts
1 slice: 197 calories, 6g fat (1g saturated fat), 27mg cholesterol, 162mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 4g protein.

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