Cranberry Pumpkin Bread

  • Yield: 16 servings


2large eggs, slightly beaten
1 1/2cups sugar
1/3cup plus 1 tablespoon canola oil
1cup packed unsweetened pumpkin
1teaspoon vanilla extract
2 1/4cups all-purpose flour
1teaspoon ground cinnamon
1/2teaspoon ground allspice
1teaspoon baking soda
1cup chopped cranberries


  1. Preheat the oven to 350F.  Coat a 9x5x3-inch loaf pan with nonstick cooking spray and dust with flour.
  2. In a large bowl, combine the eggs, sugar, canola oil, pumpkin and vanilla.
  3. In a separate bowl, combine the flour, cinnamon, allspice and baking soda.  Make a well in the center.  Pour the pumpkin mixture into the well.  Mix just until moistened.  Stir in the cranberries.
  4. Spoon the batter into the prepared loaf pan.  Bake for 1 hour to 1 1/4 hours, or until a toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack.

Nutritional Info *per serving

  • Calories 203
  • Fat 6.3g
  • Saturated Fat .6g
  • Cholesterol 27mg
  • Sodium 95mg