Prep Time:
15 mins
Cook Time:
1 hr
Additional Time:
10 mins
Total Time:
1 hr 25 mins
Servings:
20
Yield:
2 (9×5-inch) loaves
Ingredients
Directions
Preheat the oven to 325 degrees F (165 degrees C). Coat two 9×5-inch loaf pans with cooking spray.
Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
Combine pumpkin purée, eggs, milk, and oil in a separate bowl; beat into flour mixture until well combined. Fold in cranberries. Divide batter between the prepared pans.
Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Cook’s Note
You can grease and flour the loaf pans instead of using cooking spray, if preferred.
You can substitute fresh pumpkin purée for canned, if desired.
If using frozen cranberries, do not thaw.
Nutrition Facts (per serving)
260
Calories
7g
Fat
46g
Carbs
4g
Protein
