Pumpkin orange cranberry bread
Delicious pumpkin orange cranberry bread. Great addition to your Thanksgiving table. Perfect fall themed quick bread. I used fresh berries and orange juice to brings out maximum flavor.
Servings: 9 serving
- 1 ¾ cup + 2 tablespoon all purpose flour
- 1 ½ cup sugar
- 2 teaspoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ¾ cup pumpkin puree
- 1 cup fresh cranberries chopped into halves
- ¼ cup + 2 tablespoon orange juice
- Zest of one orange
- ¼ cup canola oil
Pre heat oven to 350F Line 9x5 loaf pan with parchment paper and set aside.
In a bowl add 1 ¾ cup flour, salt, baking powder, baking soda, pumpkin pie spice and mix well.
In a bowl add egg and oil and lightly beat well.
In a bowl add halved cranberries and 2 tablespoon flour and mix well. This will prevent the cranberries from sinking down while baking.
To this add sugar, pumpkin puree, egg and oil mixture to flour mixture and combine well.
Finally fold in cranberries and transfer to prepared baking pan. Bake it at 350F for about 50 minutes or until tooth pick comes out clean.
Slice them only when it is completely cooled.
Calories: 296kcal | Carbohydrates: 56g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 260mg | Potassium: 120mg | Fiber: 2g | Sugar: 35g | Vitamin A: 3224IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 2mg