Pumpkin Cranberry Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Libby's 100% Pure Pumpkin 1/2 large can (14.5 oz)Baking soda 1 tspLarge eggs 2 eachMargarine, softened 1/4 cupBrown sugar, packed 1 cupAll-purpose flour 1 1/2 cupOld fashioned oats 3/4 cupBaking powder 1 1/2 tspFlax seed meal 2 tbspVanilla 2 tspPumpkin Pie Spice 2 tbspDried cranberries (or cherries) 2 cupsSalt 1/4 tsp
In a small bowl stir pumpkin and baking soda together. Set aside
Beat eggs in small mixing bowl until frothy.
Cream margarine and sugar in large mixing bowl. Add 1/2 amount of eggs. Beat to mix.
Add second 1/2 of eggs. Beat in. Add vanilla. Stir in pumpkin.
Add flour, baking powder, pumpkin pie spice, flax seed meal and salt. Stir to moisten. Spoon into 9x5 inch loaf pan that has been sprayed with no-stick cooking spray.
Bake in 350-degree oven for about one hour until a wooden pick inserted in center comes out clean.
Cool on wire racks.
Cut into 16 slices.
This bread even freezes well.
Number of Servings: 16
Recipe submitted by SparkPeople user JESSLYN73.
Beat eggs in small mixing bowl until frothy.
Cream margarine and sugar in large mixing bowl. Add 1/2 amount of eggs. Beat to mix.
Add second 1/2 of eggs. Beat in. Add vanilla. Stir in pumpkin.
Add flour, baking powder, pumpkin pie spice, flax seed meal and salt. Stir to moisten. Spoon into 9x5 inch loaf pan that has been sprayed with no-stick cooking spray.
Bake in 350-degree oven for about one hour until a wooden pick inserted in center comes out clean.
Cool on wire racks.
Cut into 16 slices.
This bread even freezes well.
Number of Servings: 16
Recipe submitted by SparkPeople user JESSLYN73.
Nutritional Info Amount Per Serving
- Calories: 196.0
- Total Fat: 4.0 g
- Cholesterol: 0.1 mg
- Sodium: 216.4 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 4.4 g
- Protein: 3.5 g
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