Recipe Details
Ingredients
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2 ¼cupsall-purpose flour
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1tablespoonpumpkin pie spice
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2teaspoonsbaking powder
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½teaspoonsalt
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2cupswhite sugar
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1(15 ounce) canpumpkin puree
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2largeeggs
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½cupvegetable oil
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1cupdried cranberries
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1cupchopped walnuts
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9×5-inch loaf pans (or 4 mini loaf pans).
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Combine flour, pumpkin pie spice, baking powder, and salt in a mixing bowl.
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Combine sugar, pumpkin purée, eggs, and oil in a small mixing bowl. Beat until just blended.
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Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
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Bake in the preheated oven for 50 to 60 minutes (if using mini loaf pans, begin checking bread after 25 minutes).
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe14 | |
| Calories360 | |
| % Daily Value * | |
| Total Fat 15g |
19% |
| Saturated Fat 2g |
10% |
| Cholesterol 26mg |
9% |
| Sodium 230mg |
10% |
| Total Carbohydrate 55g |
20% |
| Dietary Fiber 3g |
9% |
| Total Sugars 37g |
|
| Protein 5g |
|
| Vitamin C 2mg |
8% |
| Calcium 55mg |
4% |
| Iron 2mg |
11% |
| Potassium 138mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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