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Mini Cranberry Pumpkin Breads

Pumpkin bread with dried cranberries baked in miniature loaf pans for gift giving.
Course Dessert
Cuisine American
Keyword recipe for mini cranberry pumpkin breads
Prep Time 15 minutes
Cook Time 45 minutes
Servings 24 servings
Calories 195kcal
Author Kelly Miller

Ingredients

  • 3 cups sugar
  • 4 eggs
  • 1 cup pumpkin puree
  • 1 cup oil
  • 1/2 cup orange juice
  • 3 cups flour
  • 1 tbsp pumpkin pie spice
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup dried cranberries

Instructions

  • In the bowl of a stand mixer, beat sugar, eggs, pumpkin, oil, and orange juice.
  • In a separate bowl, stir together flour, spice, baking soda, and salt.
  • Slowly add flour mixture to pumpkin mixture until moistened.
  • Gently stir in dried cranberries.
  • Divide batter evenly among 6 mini foil loaf pans that have been sprayed with non stick spray.
  • Bake at 350 for 45-55 minutes or until a cake tester comes out clean.
  • Allow to cool completely before wrapping with wax paper and ribbon for gift giving.

Nutrition

Calories: 195kcal | Carbohydrates: 43g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 214mg | Potassium: 62mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1639IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg