Estimated Times
Preparation Time: 10 mins
Cooking Time: 1 hr
Cooling Time: 30 mins cooling
Servings: 24 slices (12 slices per loaf)
3 cups
all-purpose flour
1 tablespoon
plus 2 teaspoons
pumpkin pie spice
2 teaspoons
baking soda
1 1/2 teaspoons
salt
3 cups
granulated sugar
1 can
(15 ounces)
LIBBY'S® 100% Pure Pumpkin
4
large
eggs
1 cup
vegetable oil
1/2 cup
orange juice or water
1 cup
sweetened dried, fresh or frozen cranberries
PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Recipe makes two loaves.
FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.
FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 50 to 55 minutes.
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Calories: 260
|
Calories from Fat: 90
|
Total Fat: 10 g
|
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Saturated Fat: 1.5 g
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Cholesterol: 35 mg
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Sodium: 260 mg
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Carbohydrates: 43 g
|
Dietary Fiber: 1 g
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Sugars: 30 g
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Protein: 3 g
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VIEW DETAILED NUTRITION INFORMATION
Jen F. from CT
10/19/09
Rated:
The best pumpkin bread ever!
My mom has made this for the past 5 Thanksgivings and it has been a huge hit. It is super moist and delicious just the right amount of pumpkin spice. I made the muffins for my son's preschool snack using whole wheat flour and added wheat germ for added nutrition and everyone loved it!
Crystal A. from Midwest City, OK
07/25/09
Rated:
Everyone loved this bread
I made this bread last Christmas and passed them out to everyone in goodie baskets. The only change I made was to use whole wheat and white flour combined. I was proud to give this bread as a gift.
Stefanie S.
07/21/09
Rated:
Delicious Bread
I really love the taste of this bread because it is a delicious mix of pumpkin with a slight tang of tart cranberry. The bread is easy to make and comes out moist. This is great for breakfast and an amazing dessert.
Johanna Del B. from Miami, FL
05/22/09
Rated:
moist!
I really liked the recipe, but I will try to use 3/4 of oil instead of the 1 cup as instructed. The flavor was great, but the texture was a bit oily for my taste, but my family loved it.
L T. from Anchorage, AK
05/17/09
Rated:
Nice & Moist
I didn't have cranberries, so I rehydrated currants with cranberry juice. Very good bread! Not much left, though :)