Pumpkin-Cranberry Bread

Yield: 14 servings (serving size: 1/14 of loaf)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 157
  • Fat: 3.4g
  • Saturated fat: 0.9g
  • Protein: 2.4g
  • Carbohydrate: 29.5g
  • Cholesterol: 3mg
  • Iron: 1.1mg
  • Sodium: 145mg
  • Calories from fat: 19%
  • Fiber: 1.4g
  • Calcium: 27mg

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin
  • 3/4 cup packed light brown sugar
  • 1/3 cup fat-free milk
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup dried cranberries
  • Cooking spray
  • 2 tablespoons light brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 4 teaspoons chilled butter, cut into small pieces

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a bowl. Combine pumpkin, 3/4 cup brown sugar, milk, oil, and egg in a bowl; beat with a mixer at medium speed until blended. Stir in vanilla. Add flour mixture, stirring just until moist. Fold in cranberries. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray.
  3. Combine 2 tablespoons brown sugar, 2 tablespoons flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 4 teaspoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle evenly over batter.
  4. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove loaf from pan, and cool completely on wire rack.
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