Pumpkin-Cranberry Bread
Come fall, it's often pumpkin or cranberry. Why not invite both to breakfast? This moist bread bakes in the slow cooker for a no-fuss treat.
Source: Better Homes and Gardens
Gallery
Credit:
Andy Lyons
Recipe Summary
Ingredients
Directions
*Tip:
To toast nuts, preheat oven to 350°F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until nuts are light brown, shaking pan once or twice.
Nutrition Facts
Per Serving:
371 calories; fat 18g; cholesterol 47mg; saturated fat 2g; carbohydrates 50g; mono fat 4g; poly fat 10g; insoluble fiber 2g; sugars 27g; protein 5g; vitamin a 3651.1IU; vitamin c 2.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.7mg; vitamin b6 0.1mg; folate 59mcg; vitamin b12 0.1mcg; sodium 323mg; potassium 119mg; calcium 23mg; iron 2mg.