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Sweet Cranberry Pumpkin Bread Recipe

Sweet Cranberry Pumpkin Bread Recipe photo by Taste of Home

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“Everyone calls this ‘Christmas Bread’ and insists I make it often. We like it warm with butter or served cool with cream cheese. A loaf of this always delights any recipient.” Marilou Robinson - Portland, OR

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Sweet Cranberry Pumpkin Bread Recipe

Prep: 15 min. Bake: 50 min. + cooling

Yield: 24 Servings

15 50 65

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon each ground ginger, nutmeg and cloves
3 eggs
2 cups canned pumpkin
1 cup canola oil
2/3 cup sugar
2/3 cup packed brown sugar
3 teaspoons vanilla extract
1 cup dried cranberries
1 cup chopped pecans, toasted

Directions

In a large bowl, combine the flour, salt, baking soda, baking powder and spices. In another bowl, combine the eggs, pumpkin, oil, sugars and vanilla; stir into dry ingredients just until moistened. Fold in cranberries and pecans.
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Nutritional Facts 1 slice equals 251 calories, 14 g fat (1 g saturated fat), 26 mg cholesterol, 180 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Cranberry Pumpkin Bread in Simple & Delicious November/December 2009, p60

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.

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Reviews for Sweet Cranberry Pumpkin Bread

Sweet Cranberry Pumpkin Bread

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Reviewed on Feb. 06, 2010 by Ab0628

I made this twice--once with cranberries and once without. I think I prefer it without, and I didn't use nuts either time, but I really like it. Good recipe.

Reviewed on Dec. 11, 2009 by shaunaanne

Super yummy. I am including this recipe with a food storage gift of dried cranberries and pecans.

Reviewed on Nov. 27, 2009 by maxine11

this was a good solid bread and not too sweet

Reviewed on Oct. 26, 2009 by sharynkess

My husband loves this recipe, which is amazing since he is not a pumpkin lover! I used fresh baked pumpkin and was delighted with the results. The entire family gave it a five star rating!