Not Too Sweet – Pumpkin Cranberry Walnut Bread Sweet Bread

Pumpkin Cranberry Walnut Bread

There’s always an abundant supply of pie pumpkins at our house this time of year.  Pumpkin Pie, Pumpkin Cookies and since I am not a big sweet fan my favorite Pumpkin Cranberry Walnut Bread.  This recipe is not overly sweet and has half the sugar as regular sweet bread.  A perfect pair to a cup of tea or coffee on a cool fall evening.

Pumpkin Cranberry Walnut Bread
Serves 12
Print
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1/2 cup sugar
  2. 1/2 cup raw honey
  3. 1/2 cup oil
  4. 2 eggs
  5. 1/2 teaspoon nutmeg
  6. 1/2 teaspoon cinnamon
  7. 3/4 teaspoon of salt
  8. 1 cup pumpkin, cooked and mashed
  9. 1/2 teaspoon baking soda
  10. 1/4 teaspoon baking powder
  11. 1 1/2 cups flour + 1 tablespoon
  12. 1/2 chopped walnuts
  13. 1/3 cup dried cranberries
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease and flour one loaf pan.
  3. Combine sugar, honey, oil, eggs, nutmeg, cinnamon, and salt.
  4. Beat well.
  5. Add pumpkin, 1 1/2 cups flour, baking soda, and baking powder.
  6. Mix well.
  7. In separate bowl combine 1 tablespoon flour, chopped walnuts and dried cranberries until coated.
  8. Fold in coated nuts and cranberries into batter mixture.
  9. Pour batter into prepared loaf pan.
  10. Bake at 350 degrees for 1 hour.
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Pumpkin Cranberry Walnut Bread



Thanks for stopping by!

Tracy Lynn

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