Cranberry Pumpkin Bread Makeover
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
2 cups White Flour1 cup Whole Wheat Flour2 tsp. baking soda1 1/2 tsp. salt1 1/2 tsp. cinnamon1 tsp. ground ginger1/4 tsp. ground cloves1/2 tsp. ground nutmeg3 cups granulated sugar1 can (15 oz.) pumpkin4 large eggs1/2 cup canola oil1/2 cup applesauce1/2 cup orange juice2 cups frozen cranberries, choppped
Preheat oven to 350 degrees. Grease and flour two 9x5-inch loaf pans.
Mix dry ingredients in a large bowl. Put sugar, eggs, pumpkin, juice and oil in a separate bowl. Beat till ingredients are blended and add them to dry ingredient mixture; stir until blended. Fold in cranberries. Place batter into loaf pans.
Bake for 60 to 65 minutes or until a wooden toothpick comes out clean. Remove from oven and allow pans to cool for 10 minutes before removing loaves.
Serving Size: Makes 30 full sized slices
Mix dry ingredients in a large bowl. Put sugar, eggs, pumpkin, juice and oil in a separate bowl. Beat till ingredients are blended and add them to dry ingredient mixture; stir until blended. Fold in cranberries. Place batter into loaf pans.
Bake for 60 to 65 minutes or until a wooden toothpick comes out clean. Remove from oven and allow pans to cool for 10 minutes before removing loaves.
Serving Size: Makes 30 full sized slices
Nutritional Info Amount Per Serving
- Calories: 172.4
- Total Fat: 4.5 g
- Cholesterol: 24.7 mg
- Sodium: 212.1 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 1.8 g
- Protein: 2.5 g
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