Ellie Krieger’s Pumpkin Bread with Cranberries

Pumpkin Bread with Cranberries

pumpkin bread with cranberries
Ellie Krieger’s Pumpkin Bread with Cranberries (Photo by Quentin Bacon)

(Makes 8 servings)

Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.

In a large bowl, whisk together the flours, baking soda, cinnamon, baking powder, nutmeg, allspice, and salt. In another large bowl, whisk together the pumpkin, honey, oil, eggs, and egg white until well combined. Stir the dry ingredients into the wet ingredients, mixing just enough to combine evenly. Gently stir in the cranberries.

Pour the batter into the prepared pan. Bake until the top is browned and a wooden skewer inserted into the center comes out clean, 50 to 60 minutes. Allow to cool in the pan for 15 minutes, then transfer the bread to a wire rack to cool completely before slicing.

Nutritional Information Per Serving (1-inch thick slice)


Copyright 2011 Ellie Krieger. All rights reserved