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Colorful Cranberry Pumpkin Bread

 Colorful Cranberry Pumpkin Bread
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.
48 ServingsPrep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 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

Directions

  • 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).
  • 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.
  • Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at

2 of 2

Colorful Cranberry Pumpkin Bread (continued)

Directions (continued)

  • 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.
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.