Colorful Cranberry Pumpkin Bread Recipe

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This is a fun way to use pumpkin and cranberries, two ingredients that pop up regularly on holiday menus. The bread has a fine texture and pretty color.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:48 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 48 servings


  • 4-1/2 cups all-purpose flour
  • 4-1/2 cups sugar
  • 2 tablespoons plus 1-1/2 teaspoons pumpkin pie spice
  • 3 teaspoons baking soda
  • 2-1/4 teaspoons salt
  • 1-1/2 cups dried cranberries
  • ADDITIONAL INGREDIENTS (for each loaf):
  • 2 eggs
  • 3/4 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 1/4 cup orange juice
  • GLAZE (optional):
  • 1 cup confectioners' sugar
  • 4 teaspoons milk

Nutritional Facts

1 serving (1 slice) equals 202 calories, 8 g fat (1 g saturated fat), 27 mg cholesterol, 198 mg sodium, 32 g carbohydrate, 1 g fiber, 2 g protein.


  1. In a large bowl, combine the first six ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: 3 batches (about 10-1/2 cups total).
  2. To prepare bread: Place 3-1/2 cups mix in a large bowl. In another bowl, combine the eggs, pumpkin, oil and orange juice; stir into dry ingredients just until moistened.
  3. Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, combine glaze ingredients; drizzle over bread. Yield: 1 loaf.
Editor's Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Originally published as Cranberry Pumpkin Bread in Country Woman Christmas Annual 2006, p34

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Reviewed Nov. 27, 2010

"This bread was great! Very moist and good with and without the glaze."

Reviewed Oct. 15, 2009

"I have not tried this recipe and have accidentally rated it a 5. I meant to rate the recipe listed previous to this one. My apologies."

Reviewed Oct. 15, 2009

"I have been making this recipe since Sept. of 1998 when it first appeared in Country Woman. I love it and give it out as gifts every year. I get raves about how wonderful it is! It is definitely a recipe that my kids and my kids kids will be making. Ü"

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