Cranberry Pumpkin Bread Recipe
This cranberry pumpkin bread has just a little bit of tartness with each bit of cranberry, but just enough sweetness with chocolate chips.
Serving8 servings
Ingredients
- 3 ¾ cups flour
- 3 cups sugar
- 4 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 eggs
- 15 ounces pumpkin puree, 1 can
- ½ cup canola oil
- 2 cups frozen cranberries, thawed
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350℉.
- In a large bowl, sift together flour, sugar, pumpkin pie spice, baking soda and salt.
- In another smaller bowl, whisk together eggs, pumpkin and canola oil. Pour these ingredients into your dry ingredient mixture. Mix until just combined (don't overmix!)
- Fold in cranberries and chocolate chips.
- Pour evenly into two 9x5" bread pans. Bake for 65-80 minutes, until a toothpick inserted into the center comes out clean. Let it cool for a few minutes before removing from baking pans and transferring to a wire rack to cool completely.
Notes
You can use fresh cranberries instead of frozen. Use the same amount, and you can cook it for the same time.
Nutrition
Calories: 680 kcal · Carbohydrates: 125 g · Protein: 9 g · Fat: 17 g · Saturated Fat: 2 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 82 mg · Sodium: 601 mg · Potassium: 211 mg · Fiber: 3 g · Sugar: 77 g · Vitamin A: 8394 IU · Vitamin C: 2 mg · Calcium: 43 mg · Iron: 4 mg