Cranberry Pumpkin Bread Recipe
- 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
- 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).
1 serving (1 slice) equals 197 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 162 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.
Reviews for Cranberry Pumpkin Bread
"Love this. I make this Every Thanksgiving . Bake 60 to 65 mins only."
"Awesome! Will definitely make again."
"I made it in the little muffin tins and added chocolate chips. I got such raves"
"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."
"Best pumpkin bread ever, and the fresh cranberries add a nice tartness. Can't wait to make again."
"So moist and yummy!"
"I love this. I just made three loaves, just the right size for a brunch. I'm also going to use this to make some biscotti for Christmas gifts. Sugar amount was perfect."
"Outstanding, great flavor, nice and moist."
"Husband rated #10, instead of cranberries I used currents from my garden. Pecans instead of walnuts, next time I will use a little over 2cups currents and about 1 cup nuts. Also the bread baked in about 60 minutes."
"Really enjoyed this bread. Made it from the meat of a sugar pumpkin I had prepared. I will definitely make this one over and over. I did make it into 3 loaves as some had suggested and liked the results."
"Looked just like picture and tasted so good. I am making it again!"
"this is so moist, 3 cups of sugar seems like a lot, but it's not too sweet at all. I've had many complements on it. 9/10"
"Wonderful. I have gotten many requests for this recipe."
"Turned out very yummy. The best cranberry/pumpkin bread I have ever had! I divided into 3 loaf pans and they turned out perfect. I agree that there was too much batter for 2 pans, but 3 was perfect!"
"The next time I'll divide it to 3 loaf pans. I had to bake it too long to get the middles cooked.Next time I'll make sure the cranberries and walnuts are pushed down into the batter. They burn if they are above the batter."
"I thought the 3c. of sugar sounded like a lot, but the final product was delicious and enjoyed by many. I substitued dried cranberries (craisins) instead of the fresh or frozen and omitted the walnuts. I will definitely make this again."
"I wondered about 3 cups of sugar, but made bread as recipe directed and it did not taste overly sweet. I did coarsely chopped the cranberries. Very good!"
"This is the BEST bread. I've made it several times to rave reviews. I even made it with my own pumpkin and it really turned out beautiful. It's in my recipe box now!"
"I made this bread and took it to work. Boy did it disappear fast. Everyone asked for the recipe. The cranberries are very tart and the sweetness of the bread compliments the cranberry tartness very well. Loved it and will make again."
"I'll try this recipe but will not put in 3 cups of sugar - that must be a misprint."
"WOW!Three cups of sugar for two loaves of bread?"