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Cranberry-pumpkin bread recipe (1987)

Cranberry pumpkin bread… homemade with love

Here’s how to make two moist and delicious loaves of classic cranberry-pumpkin bread. This retro recipe makes a breakfast or dessert that’s filled with warm and fruity flavor, and has just the right blend of fall spices.

Cranberry-pumpkin bread retro recipe

Cranberry-pumpkin bread retro recipe

Yield: Serves 16: 2 loaves, 8 slices each

Ingredients

  • 2 slightly-beaten eggs
  • 1 tablespoon pumpkin pie spice
  • 2 cups sugar
  • 1/2 cup oil
  • 1 teaspoon baking soda
  • 1 cup Libby's Solid Pack Pumpkin
  • 1/2 teaspoon salt
  • 1 cup chopped cranberries
  • 2-1/4 cups flour

Instructions

  1. Combine eggs, sugar, oil, and pumpkin: mix well.
  2. Combine flour, pie spice, soda, and salt in large bowl: make well in center.
  3. Pour pumpkin mixture into well: stir just until dry ingredients are moistened. Stir in cranberries.
  4. Spoon batter into 2 greased and floured 8 x 3-1/4 x 2-1/2-inch aluminum loaf pans.
  5. Bake in moderate oven (350 F) for 1 hour or until toothpick inserted in center comes out clean.

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 239 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 23mg Sodium: 155mg Carbohydrates: 40g Fiber: 1g Sugar: 26g Protein: 3g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
Category: Vintage dessert recipes
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