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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
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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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!
Reviewed on Nov. 29, 2009 by ahmom
The next time I'll divide it to 3 loaf pans. I had to bake it too long to get the middles cooked.Next time I'll make sure the cranberries and walnuts are pushed down into the batter. They burn if they are above the batter.
The next time I'll divide it to 3 loaf pans. I had to bake it too long to get the middles cooked.
Next time I'll make sure the cranberries and walnuts are pushed down into the batter. They burn if they are above the batter.
Reviewed on Nov. 12, 2009 by halvorva
I thought the 3c. of sugar sounded like a lot, but the final product was delicious and enjoyed by many. I substitued dried cranberries (craisins) instead of the fresh or frozen and omitted the walnuts. I will definitely make this again.
Reviewed on Jan. 31, 2009 by Monarchsmomma
I wondered about 3 cups of sugar, but made bread as recipe directed and it did not taste overly sweet. I did coarsely chopped the cranberries. Very good!
Reviewed on Dec. 18, 2008 by stevenmary@comcast.net
This is the BEST bread. I've made it several times to rave reviews. I even made it with my own pumpkin and it really turned out beautiful. It's in my recipe box now!
Reviewed on Dec. 10, 2008 by redteetop
I made this bread and took it to work. Boy did it disappear fast. Everyone asked for the recipe. The cranberries are very tart and the sweetness of the bread compliments the cranberry tartness very well. Loved it and will make again.
Reviewed on Dec. 02, 2008 by Janice Gillette
I'll try this recipe but will not put in 3 cups of sugar - that must be a misprint.
Reviewed on Oct. 24, 2008 by patches08
WOW!Three cups of sugar for two loaves of bread?
WOW!
Three cups of sugar for two loaves of bread?
Reviewed on Oct. 15, 2008 by sharmon55
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