Tart cranberries, crunchy roasted pepitas (pumpkin seeds), and a hint of orange zest make an unbeatable combo in this quick stir-together bread.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary test

prep:
20 mins
bake:
55 mins
cool:
1 hr 10 mins
total:
2 hrs 25 mins
Servings:
10
Yield:
1 loaf
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Grease an 8x4-inch loaf pan. In a large bowl stir together flour, 3/4 cup of the sugar, the baking powder, soda, and salt. Make a well in center of flour mixture.

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  • In a medium bowl whisk together eggs, buttermilk, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries, 1/2 cup of the pepitas, and tangerine zest.

  • Spoon batter into prepared loaf pan. Coarsely chop the remaining 1/4 cup pepitas. In a small bowl combine the chopped pepitas and the remaining 1/4 cup sugar. Sprinkle evenly over batter.

  • Bake about 55 minutes or until a toothpick comes out clean. Cover with foil the last 5 to 10 minutes of baking to prevent overbrowning, if necessary. Cool in pan on a wire rack 10 minutes. Remove from pan and let cool completely.

Nutrition Facts

316 calories; fat 13g; cholesterol 57mg; saturated fat 6g; carbohydrates 44g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 22g; protein 8g; vitamin a 291.5IU; vitamin c 2.8mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.5mg; folate 52.4mcg; vitamin b12 0.2mcg; sodium 358mg; potassium 99mg; calcium 116mg; iron 1.5mg.
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