Estimated Times
Preparation Time: 10 mins
Cooking Time: 1 hr
Cooling Time: 30 mins cooling
Servings: 24 slices (12 slices per loaf)
Ingredients
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
Directions
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.
Nutritional Information
|
Calories: 260
|
Calories from Fat: 90
|
Total Fat: 10 g
|
|
Saturated Fat: 1.5 g
|
Cholesterol: 35 mg
|
Sodium: 260 mg
|
|
Carbohydrates: 43 g
|
Dietary Fiber: 1 g
|
Sugars: 30 g
|
|
Protein: 3 g
|
VIEW DETAILED NUTRITION INFORMATION
Mercedes G. from ,
07/06/10
Rated:
seasonal bread
I made this a couple of years ago and took it to work. everyone who tried it, loved it! this year, I substitued the pumpkin mix with fresh puree pumpkin and my in laws said it was the best they've ever tasted!!!
OL B. from Royal Oak, MI
05/11/10
Rated:
great bread
This was my first try and it was tasty. I reduced the sugar to 1 1/2 cups and the oil to 3/4 cups though. I used frozen and dried cranberries for sweetness and tartness. Definitely recomend this!
Susan F. from Green Harbor, MA
04/18/10
Rated:
Good more than one way
I make this frequently-sometimes with cranberries, sometimes with raisins. One day I reaced for the vegatable oil and found none in the cabinet. I substituted 1 cup of unsweetened applesauce instead of the cup of oil. It tasted just as good, although it reminded me a little of a sponge cake batter. It disappeared as fast as usual. No one noticed the difference. I didn't tell them.
Kara M. from Bloomington, MN
03/24/10
Rated:
Moist & Delicious
This recipe has become a family staple. My husband, myself, and all four of my children absolutely LOVE this recipe. I do, however, omit the cranberries for a simple pumpkin bread. What a hit!
Beth L. from Apo, AP
03/21/10
Rated:
Such a wonderful treat - year round
I like to make this when I miss the days of family gatherings and family meals. It reminds me of the holiday season when love and cooking seem to go hand in hand. So easy, you can even have your children help - or a good starter for your kids that are interested in learning to cook.