I am in my happy place when I walk into the grocery store and see the stacks of Ocean Spray cranberry bags in the produce section. I don’t understand why we can’t get frozen cranberries year-round!? Well this year, I will be shopping in my freezer until next November when the cranberries are back…I’ve already frozen a dozen bags
I will probably add more cranberries to the next batch I make. I loved the tart bursts of flavor!
Pumpkin Cranberry Bread
- 2 cups all-purpose flour
- 1 cup white whole wheat flour
- 1 tablespoon plus 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 cups granulated sugar
- 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup orange juice
- 1 cup chopped, frozen cranberries (I use a cuisinart to chop the frozen berries. You could always use whole or thaw and then chop)
Preheat oven to 350° F. Coat two 9 x 5-inch loaf pans with baking cooking spray.
Combine flours, pumpkin pie spice, baking soda and salt in large bowl. In a stand mixer, combine sugar, pumpkin, eggs, oil and juice. Beat on low until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Divide into the two pans and smooth tops.
Bake for 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans to cool completely.
Recipe makes two loaves.
Recipe slightly adapted from meals.com
Using the Weight Watcher Recipe Builder, my friend Kristina calculated that each slice (12 slices per loaf) has 6 Points Plus per slice.