Cranberry Pumpkin Bread Recipe
Cranberry Pumpkin Bread Recipe photo by Taste of Home

Cranberry Pumpkin Bread Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 70 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 20 min. Bake: 70 min. + cooling
MAKES: 32 servings


  • 3-3/4 cups all-purpose flour
  • 3 cups sugar
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup canola oil
  • 2 cups fresh or frozen cranberries, thawed
  • 1 cup chopped walnuts

Nutritional Facts

1 slice: 197 calories, 6g fat (1g saturated fat), 27mg cholesterol, 162mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 4g protein


  1. In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
  2. Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).
Originally published as Cranberry Pumpkin Bread in Taste of Home October/November 2006, p33

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Reviewed Jun. 12, 2015


Reviewed Dec. 7, 2013

"Love this. I make this Every Thanksgiving . Bake 60 to 65 mins only."

Reviewed Nov. 26, 2013

"Awesome! Will definitely make again."

Reviewed Nov. 22, 2013

"I made it in the little muffin tins and added chocolate chips. I got such raves"

Reviewed Nov. 21, 2013

"This is the best pumpkin bread I have ever tasted. I have made this numerous times. My husband and kids love it. I have used dried cranberries when I could not get fresh but it was not as good as fresh. Now I stock up on cranberries around Thanksgiving and freeze them so I can make this recipe year round."

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