Pumpkin-Cranberry Loaf

9 Reviews
ADD YOUR REVIEW
HOWARD L. PUCKETT
Yield
16 servings (serving size: 1 slice)
November 1995
RECIPE BY Cooking Light

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup firmly packed dark brown sugar
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 3/4 teaspoons pumpkin pie spice
  • 1 cup canned pumpkin
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 3 egg whites, lightly beaten
  • 3/4 cup coarsely chopped cranberries
  • Vegetable cooking spray
  • 1/4 cup chopped pecans

Nutritional Information

  • Calories 160
  • Caloriesfromfat 28%
  • Fat 4.9g
  • Satfat 0.8g
  • Monofat 1.8g
  • Polyfat 2g
  • Protein 2.6g
  • Carbohydrate 26.6g
  • Fiber 1.3g
  • Cholesterol 0.0mg
  • Iron 1.2mg
  • Sodium 50mg
  • Calcium 48mg

How to Make It

Step 1

Combine the first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cranberries.

Step 2

Pour batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle pecans over batter. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.

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Ratings & Reviews

Kvavava's Review

tara31
December 19, 2013
N/A

78jessica's Review

shishy02
October 25, 2012
N/A

ziabakes666's Review

ziabakes666
October 28, 2011
Not a full flavored pumpkin recipe. Moist enough but entirely too sweet. Needs more pumpkin and spice flavor. I made the recipe cutting back on both sugars. Feel it needs some additional clove and ginger.

shishy02's Review

78jessica
September 16, 2011
I also used 1 cup of whole wheat flour and 1 cup of white flour. I would decrease the whole wheat flour just a touch. I replaced the oil with applesauce. I decreased the cranberries (I used craisins) to about 1/2 cup and I didn't use the pecans. I'm digging the bread! It is a little heavy and chewy but knowing it is healthier makes it worth it. Having noted the personal satisfaction with the bread, I probably wouldn't make the previous changes and take the bread to a bake-off.

TripleTreat's Review

Speck02
December 20, 2010
I made this as the recipe calls for but left off the nuts. Very popular and got lots of compliments. My kids are not so enthused, maybe because the cranberries remain quite tart. But more for me! I will make this again.

Speck02's Review

framingham
November 30, 2010
very moist and delicious!

Chelly27's Review

Chelly27
November 21, 2010
This bread is moist, delicious, quick and easy! I made it for my office last year and had several people ask for the recipe. I'm making it again this year because everyone has been asking when the pumpkin bread is making an appearance! This is definitely going to be a tradition from now on.

tara31's Review

TripleTreat
November 20, 2010
I used half whole wheat and half white flour, replaced the oil with applesauce and egg substitute instead of whole eggs. Threw in about a tablespoon of flaxseeds and baked a bit longer than recommended. Delicious!

framingham's Review

Kvavava
November 24, 2009
This is the best pumpkin bread I have ever had. Very moist. The tart cranberries are a nice addition. I made as directed, though cut white sugar to 1/3 cup and added the nuts (walnuts, a half cup) right to the batter. I also added a dollop of molasses to the wet ingredients for flavor and color. A beautiful bread--well received wherever I take it. Double the recipe and make two, or you will wish you had!