![](https://cdn.statically.io/img/www.allrecipes.com/thmb/240Edh_zdGBrbejeb22y9Rg-ltw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8651987-115c1c414ff44022a7a6b7d650e136c5.jpg)
Ingredients
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2 ¼ cups all-purpose flour
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1 tablespoon pumpkin pie spice
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2 teaspoons baking powder
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½ teaspoon salt
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2 cups white sugar
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1 (15 ounce) can pumpkin puree
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2 large eggs
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½ cup vegetable oil
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1 cup dried cranberries
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1 cup chopped walnuts
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans (or 4 mini loaf pans).
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Combine flour, pumpkin pie spice, baking powder, and salt in a mixing bowl.
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Combine sugar, pumpkin purée, eggs, and oil in a small mixing bowl. Beat until just blended.
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Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
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Bake in the preheated oven for 50 to 60 minutes (if using mini loaf pans, begin checking bread after 25 minutes).
Nutrition Facts (per serving)
360 | Calories |
15g | Fat |
55g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 14 | |
Calories 360 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 2g | 10% |
Cholesterol 26mg | 9% |
Sodium 230mg | 10% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 3g | 9% |
Total Sugars 37g | |
Protein 5g | 9% |
Vitamin C 2mg | 2% |
Calcium 55mg | 4% |
Iron 2mg | 11% |
Potassium 138mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.