Pumpkin Bread with Cranberry

Pumpkin Bread with Cranberries
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Delicious pumpkin bread for the holiday season, or any time of year!
Servings Prep Time
123/4" Slices 20minutes
Cook Time
55minutes
Servings Prep Time
123/4" Slices 20minutes
Cook Time
55minutes
Pumpkin Bread with Cranberries
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Delicious pumpkin bread for the holiday season, or any time of year!
Servings Prep Time
123/4" Slices 20minutes
Cook Time
55minutes
Servings Prep Time
123/4" Slices 20minutes
Cook Time
55minutes
Ingredients
Nutrition (per serving)
Calories: 268.00
Fat: 16.64 g
Carbs: 29.43 g
Protein: 5.66 g
Fiber: 2.82 g
Sodium: 14.65 mg
Servings: 3/4" Slices
Units:
Instructions
  1. Wash all fresh fruits thoroughly before using. Set aside to dry.
  2. Preheat oen to 350 degrees. Lightly spray a 9" x 5" loaf pan with cooking spray.
  3. In a large bowl, combine flour, pumpkin pie spice and baking powder.
  4. In a medium bowl, combine eggs, Splenda, pumpkin puree and oil. Beat until well blended.
  5. Add pumpkin mixture to dry mixture in large bowl and stir just until blended. Gently stir in cranberries.
  6. Spoon into prepared loaf pan and place in preheated oven. Bake for 55 minutes or until golden brown.
  7. Use immediately or refrigerate for up to 3 days.
Recipe Notes

This recipe can be used for all nutritional needs.  For autoimmune diets, personal sensitivities must be considered.


Per Serving (1 slice): Calories: 374, Total Fat: 12g, Sodium: 90mg, Potassium: 138mg, Carbohydrates:62g, Protein: 1.8g, Fiber: 2.2g

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Author: Carla Spencer

Carla Spencer is a Registered Dietitian and founder of 2 Your Health. Her extensive career working with individuals with health challenges led her to create this site dedicated to helping people enjoy their lives while working to prevent or minimize the impact of kidney disease.

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