Cranberry Pumpkin Bread Makeover

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Nutritional Info

Servings Per Recipe: 30
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

View full nutritional breakdown of Cranberry Pumpkin Bread Makeover calories by ingredient

Introduction

I received this recipe from our State Farm Insurance agent for Christmas, but I decided to make it over to be more healthy. I received this recipe from our State Farm Insurance agent for Christmas, but I decided to make it over to be more healthy.

Minutes to Prepare: 10

Minutes to Cook: 60

Number of Servings: 30

Ingredients

2 cups White Flour

1 cup Whole Wheat Flour

2 tsp. baking soda

1 1/2 tsp. salt

1 1/2 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. ground cloves

1/2 tsp. ground nutmeg

3 cups granulated sugar

1 can (15 oz.) pumpkin

4 large eggs

1/2 cup canola oil

1/2 cup applesauce

1/2 cup orange juice

2 cups frozen cranberries, choppped

Tips

This recipe is for two full sized loaves. I make the really small loaves and that cuts the baking time down. It is really difficult for me to calculate how many servings this recipe is because of that. Also, I use non-stick pans so I use oil spray and don't need to flour them.

Directions

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