Cranberry Pumpkin Bread
by Palak Rajput
Added to 2 cookbooks
This recipe has been viewed 4211 times
Cranberry pumpkin bread is a ideal and healthy alternative to white bread. Goodness of cranberry and pumpkin give this bread completely new taste.
- Preheat the oven to 350 f or 175°c.
- Chop the cranberries into quarters (may use a food processor) and set aside.
- Mix the flour, cornmeal, sugar, salt, baking soda, baking powder, cinnamon, ginger, and cloves in a bowl and set aside.
- In a large mixing bowl, mix the pumpkin, canola oil, orange zest, and water. Then gently stir in the dry ingredients and chopped cranberries.
- Pour mixture into a lightly greased 9"- x 9"-inch baking pan, and bake for 40 to 50 minutes or until an inserted toothpick comes out clean. Allow bread to cool for about 5 minutes before removing from the pan, then place bread on a rack to completely cool bef
This recipe was contributed by Palak Rajput on 17 Dec 2010
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