Cranberry-Walnut Pumpkin Bread

Vegetarian
Health score
6%
Cranberry-Walnut Pumpkin Bread
45 min.
8
401kcal

Suggestions


Welcome to the delightful world of Cranberry-Walnut Pumpkin Bread, a perfect treat for any time of the day! This vegetarian recipe is not only easy to prepare but also packed with flavors that will tantalize your taste buds. Imagine waking up to the warm, inviting aroma of freshly baked bread, infused with the rich essence of pumpkin and the sweet-tart burst of cranberries. It's the ideal companion for your morning coffee or a cozy brunch with friends.

With a preparation time of just 45 minutes, you can whip up this scrumptious loaf in no time. Each slice is a harmonious blend of soft, moist texture and crunchy walnuts, making it a delightful addition to your breakfast table or dessert spread. At 401 calories per serving, this bread is a guilt-free indulgence that satisfies your cravings without compromising on taste.

Whether you're looking to impress guests at a brunch gathering or simply want to treat yourself to a comforting snack, this Cranberry-Walnut Pumpkin Bread is sure to become a favorite in your recipe collection. So, roll up your sleeves, gather your ingredients, and let’s embark on a baking adventure that will fill your home with warmth and joy!

Ingredients

  • cups flour 
  • teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 0.7 cup buttermilk 
  • cup pumpkin puree pure canned
  • large eggs 
  • teaspoons pumpkin pie spice 
  • 0.8 teaspoon salt 
  • cup sugar 
  • 0.5 cup cranberries dried sweetened
  • tablespoons butter unsalted room temperature ()
  • teaspoon vanilla extract 
  • 0.5 cup walnut pieces coarsely chopped

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • loaf pan
  • hand mixer

Directions

  1. Preheat oven to 350°F. Butter 9 1/4x5 1/4x3-inch loaf pan. Line bottom and 2 long sides with waxed paper.
  2. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with buttermilk in 2 additions each. Fold in cranberries and nuts.
  3. Transfer batter to pan.
  4. Sprinkle with 1 tablespoon sugar.
  5. Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool bread in pan on rack 15 minutes.
  6. Cut around bread at short ends to loosen from pan. Turn bread out onto rack; peel off waxed paper. Cool bread completely. (Can be made 2 days ahead. Wrap and store at room temperature.)

Nutrition Facts

Calories401kcal
Protein6.85%
Fat34.55%
Carbs58.6%

Properties

Glycemic Index
36.01
Glycemic Load
35.24
Inflammation Score
-10
Nutrition Score
14.272608772568%

Flavonoids

Cyanidin
0.24mg
Delphinidin
0.01mg
Myricetin
0.18mg
Quercetin
0.34mg

Nutrients percent of daily need

Calories:400.54kcal
20.03%
Fat:15.75g
24.24%
Saturated Fat:6.75g
42.16%
Carbohydrates:60.12g
20.04%
Net Carbohydrates:57.42g
20.88%
Sugar:32.87g
36.52%
Cholesterol:71.28mg
23.76%
Sodium:382.55mg
16.63%
Alcohol:0.17g
100%
Alcohol %:0.15%
100%
Protein:7.02g
14.05%
Vitamin A:5131.83IU
102.64%
Manganese:0.62mg
30.76%
Selenium:16µg
22.86%
Vitamin B1:0.29mg
19.61%
Folate:75.34µg
18.83%
Vitamin B2:0.28mg
16.77%
Iron:2.51mg
13.96%
Phosphorus:126.22mg
12.62%
Copper:0.22mg
10.96%
Fiber:2.7g
10.79%
Vitamin B3:2.13mg
10.63%
Calcium:86.25mg
8.62%
Magnesium:30.37mg
7.59%
Vitamin K:6.74µg
6.42%
Vitamin E:0.95mg
6.35%
Vitamin B5:0.6mg
5.97%
Potassium:183.96mg
5.26%
Vitamin B6:0.1mg
5.2%
Zinc:0.77mg
5.11%
Vitamin D:0.67µg
4.45%
Vitamin B12:0.22µg
3.68%
Vitamin C:1.51mg
1.83%
Source:Epicurious