Recipe
Side Dish
Pumpkin Cranberry Bread
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. Hy-Vee granulated sugar | ||
| ¼ c. Hy-Vee vegetable oil | ||
| 2 Hy-Vee eggs | ||
| 1 c. Hy-Vee canned pumpkin | ||
| 1 ½ c. Hy-Vee flour | ||
| 2 tsp. baking powder | ||
| 1 tbsp. pumpkin pie spice | ||
| 1 (6 oz) pkg Hy-Vee dried cranberries | ||
| ½ c. Hy-Vee chopped walnuts, optional |
Directions
- Preheat oven to 325 degrees.
- In mixing bowl, beat sugar and oil until well mixed. Beat in eggs and pumpkin.
- Stir together flour, baking powder and pumpkin pie spice in a separate bowl.
- Gradually add flour mixture to pumpkin mixture.
- Stir in cranberries and nuts.
- Pour into greased 9-by-5-by-3 inch loaf pan, bake for one hour or until inserted toothpick comes out clean.
Nutrition facts
Servings
120 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 20mg
- Sodium: 70mg
- Total Carbohydrates: 20g
- Protein: 2g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 4%