Cranberry Pumpkin Bread – Closet Cooking

Cranberry Pumpkin Bread

Prep Time: 10 minutes Cook Time: 1 hour Full Time: 1 hour 10 minutes Servings: 12

A moist pumpkin bread stuffed with tart cranberries!

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substances

• 1 3/4 cup all function flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons floor cinnamon
• 1/4 teaspoon floor cloves
• 1/4 teaspoon floor ginger
• 1/4 teaspoon floor nutmeg
• 1 cup pumpkin puree
• 2 massive eggs
• 1/2 cup oil (vegetable or coconut, or butter)
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup apple sauce
• 1 tablespoon orange zest
• 2 cups new cranberries

directions

1. Combine the flour, baking soda, baking powder, salt, cinnamon, cloves, ginger, and nutmeg just before mixing in the combination of the pumpkin puree, eggs, oil, sugars, apple sauce, and orange zest adopted by the cranberries.
2. Pour the combination into a greased 9×5 inch loaf pan and bake in a preheated 350F/180C oven till a toothpick pushed into the center arrives out thoroughly clean, about 60 minutes.
3. Let interesting, slice and delight in!

Option: Replace 3/4 cup of all goal flour with full wheat flour.
Possibility: Switch the 2 cups of new cranberries with 1 cup dried cranberries.
Choice: Best with an orange glaze: 1 cup powdered/confectioners/icing sugar blended with 1 tablespoon orange juice

Nourishment Points: Energy 235, Body fat 10g (Saturated 1g, Trans ), Cholesterol 31mg, Sodium 232mg, Carbs 33g (Fiber 2g, Sugars 16g), Protein 3g

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