Pumpkin Cranberry Bread
This recipe is a delightful seasonal departure from banana or zucchini bread, but just as tasty and easy to make. Not just for the holidays, the use of dried cranberries allows you can make this wonderful bread all year round. Feel free to substitute chocolate chips or toasted chopped nuts for the cranberries. It's best to check the bread at 1 hour into the bake time—cover the loaf with foil if the top is getting too dark before the the loaf is done cooking.
Ingredients
Units:
- Egg - 5⅞ oz
- Buttermilk - 6⅜ oz
- Canned Pumpkin - 10¾ oz
- All Purpose Flour - 9 oz
- Baking Soda - 1/8 oz
- Baking Powder - 1/4 oz
- Pumpkin Pie Spice - 1/8 oz
- Dried Cranberry - 3½ oz
- Unsalted Butter - 3¾ oz
- Granulated Sugar - 7⅜ oz
- Brown Sugar - 2 oz
Servings
1 loafDirections
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