Read reviews (3)
Rate recipe
This tasty bread is perfect for a Thanksgiving meal or any time of the year. I plant pumpkins in my garden, and this is one of my favorite ways to use them.
Nutritional Facts 1 serving (1 slice) equals 201 calories, 8 g fat (2 g saturated fat), 35 mg cholesterol, 131 mg sodium, 28 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Cranberry Pumpkin Bread in Country Extra November 1997, p49
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jan. 01, 2012 by savoie.luvgspointers
This turned out fabulous! I don't like canned pumpkin so I used the fresh I keep stocked in my freezer. I thaw it in a strainer so the excess water drains out without squeezing it. Use the same amount as in recipe.
Reviewed on Dec. 25, 2011 by mamastant
I have been making this recipe during the holidays for several years, since it was first printed in the magazine, and my family always gets excited when they see it in the refrigerator. I use either fresh or frozen cranberries, and do not chop them - just use them whole. I gave my mother a loaf, and she called to say she just had to have that recipe!
Reviewed on Nov. 08, 2009 by bulmercarol
This is a very food recipe though I used fresh cranberries and my children found them too tart. I thought the contrast of the sweet and tart was wonderful, but next time I make it I'll try it with craisins instead only because my children may like it better.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013