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Cranberry Pumpkin Bread Recipe

Cranberry Pumpkin Bread Recipe photo by Taste of Home

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Put leftover cranberries and pumpkin to great use in this moist quick bread. It’s very good with my Secondhand Turkey casserole for an after-Thanksgiving meal.—Dixie Terry,Goreville, Illinois

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Cranberry Pumpkin Bread Recipe

Prep: 20 min. Bake: 70 min. + cooling

Yield: 32 Servings

20 70 90

Ingredients

3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 eggs
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts

Directions

In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 197 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 162 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cranberry Pumpkin Bread in Taste of Home October/November 2006, p33

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Reviews for Cranberry Pumpkin Bread

Cranberry Pumpkin Bread

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(1-10) of 18 reviews

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Reviewed on Apr. 13, 2013 by jmatko

Best pumpkin bread ever, and the fresh cranberries add a nice tartness. Can't wait to make again.

Reviewed on Jan. 02, 2013 by Rev Ruby

So moist and yummy!

Reviewed on Dec. 16, 2012 by donnaa_buglover

I love this. I just made three loaves, just the right size for a brunch. I'm also going to use this to make some biscotti for Christmas gifts. Sugar amount was perfect.

Reviewed on Dec. 11, 2012 by amy j peters

Outstanding, great flavor, nice and moist.

Reviewed on Nov. 05, 2012 by easteregg

Husband rated #10, instead of cranberries I used currents from my garden. Pecans instead of walnuts, next time I will use a little over 2cups currents and about 1 cup nuts. Also the bread baked in about 60 minutes.

Reviewed on Oct. 27, 2012 by EvelynDeVries

Really enjoyed this bread. Made it from the meat of a sugar pumpkin I had prepared. I will definitely make this one over and over. I did make it into 3 loaves as some had suggested and liked the results.

Reviewed on Oct. 27, 2012 by PSWH

Looked just like picture and tasted so good. I am making it again!

Reviewed on May. 09, 2011 by Nellstrum

this is so moist, 3 cups of sugar seems like a lot, but it's not too sweet at all. I've had many complements on it. 9/10

Reviewed on Nov. 30, 2010 by WandaL

Wonderful. I have gotten many requests for this recipe.

Reviewed on Nov. 28, 2010 by emabey

Turned out very yummy. The best cranberry/pumpkin bread I have ever had! I divided into 3 loaf pans and they turned out perfect. I agree that there was too much batter for 2 pans, but 3 was perfect!

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