Receta Cranberry Pumpkin Bread

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This tasty bread is perfect for a Thanksgiving meal or anytime of the year. Use fresh pumpkin whenever possible. I always keep some in the freezer from the previous Fall harvest.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 12
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Ingredientes

Cost per serving $0.51 view details

Direcciones

  1. In a bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries.
  2. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool in pan for 10 minutes; remove to a wire rack to cool completely.
  4. Tip: You can substitute equal parts canned pumpkin for the fresh. If the fresh pumpkin is frozen, allow to thaw then place in sieve over a bowl; rest overnight in refrigerator. Gravity will pull out excess water so your bread won't be soggy or too moist.
  5. Yield: 1 Loaf

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Nutrition Facts

Amount Per Serving %DV
Serving Size 82g
Recipe makes 12 servings
Calories 228  
Calories from Fat 70 31%
Total Fat 8.11g 10%
Saturated Fat 3.21g 13%
Trans Fat 0.0g  
Cholesterol 46mg 15%
Sodium 306mg 13%
Potassium 102mg 3%
Total Carbs 35.5g 9%
Dietary Fiber 1.4g 5%
Sugars 17.91g 12%
Protein 4.34g 7%
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