Pumpkin Cranberry Bread Loaf

70 mins (prep 10, cooking 60)
15 ingredients
16 servings
adapted from Cooking Light. Yummy Fall treat! I made these in mini loaf pans and baked for about 33 minutes. I got 8 perfect mini loaves. (Update: I froze some of these after baking. Then just thawed them out and they were GREAT even 2 months later!)

Categories:  quick-breads , seasonal , low-sat.-fat , <-4-hours , thanksgiving , low-in... , time-to-make , halloween , holiday , muffins , low-cholesterol , fall , number-of-servings , breads , healthy , squash , vegetable , healthy-2 , for-large-groups ,
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Serving Size (44.08 g)
Servings 16
Amount per Serving
Calories 143.28 Calories from Fat 59.04
% Daily Value *
Total Fat 6.56g 161.35%
Saturated Fat 0.54g 43.34%
Trans Fat 0.1g %
Cholesterol 0.0mg 0.0%
Sodium 98.04mg 65.36%
Total Carbohydrate 19.57g 104.35%
Dietary Fiber 1.4 g 89.88%
Sugars 6.0 g %
Protein 2.02g 64.54%
Vitamin A 11.52IU% Vitamin C 1.73mg%
Calcium 41.21mg% Iron 0.95mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
firmly packed dark brown sugar, fresh pumpkin, vegetable oil cooking spray