Pumpkin Cranberry Bread

Ingredients for Pumpkin Cranberry Bread

  • 2 cups (240g) all-purpose flour

  • 2/3 cup brown sugar, packed

  • 1/2 cup (96g) granulated sugar

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 1 and 3/4 tsp pumpkin spice* (*To make pumpkin spice combine 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp ground cloves. Use a fork to combine)

  • 1 cup of fresh or canned pumpkin puree

  • 1/4 cup canola oil

  • 1.5 tsp pure vanilla extract

  • 3 egg whites

  • 3/4 cup cranberries

  • 1/4 cup of almonds or pecans, chopped

  • cooking spray

Directions for Pumpkin Cranberry Bread

  1. Preheat oven = 350 degrees F.

  2. In a large bowl place the flour, brown sugar, granulated sugar, baking powder, and salt. Stir together with a fork to remove any lumps.

  3. In a medium bowl, place pumpkin puree, oil, vanilla, and egg whites. Use a whisk or spoon to combine.

  4. Add wet ingredients to the dry ingredients. Stir until mixture is moist. If using canned pumpkin, you may have to thin the batter by adding 1/8 to 1/4 cup of water. Fold cranberries into the mix.

  5. Spray a loaf pan with non-stick spray. Pour the batter into the pan. Sprinkle the chopped nuts over the top of the batter.

  6. Bake at 350 degrees F on middle rack for 60 minutes. Check the bread by inserting a wooden stick into the center of the loaf, when removed the stick should be clean. Allow bread to cool in the pan for 10 minutes, then remove to cool on a wire rack.