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

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5 22 26
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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

Ingredients

  • 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 .

Directions

  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


Reviews for Cranberry Pumpkin Bread

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
kbrandt9958 User ID: 2157122 227851
Reviewed Jun. 12, 2015

"delicious"

MY REVIEW
LAPBAND1 User ID: 170070 79936
Reviewed Dec. 7, 2013

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

MY REVIEW
jackie.baker User ID: 3555282 152578
Reviewed Nov. 26, 2013

"Awesome! Will definitely make again."

MY REVIEW
debpur User ID: 7499696 79843
Reviewed Nov. 22, 2013

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

MY REVIEW
ozarkmama User ID: 7055118 79842
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."

MY REVIEW
jmatko User ID: 1620230 78327
Reviewed Apr. 13, 2013

"Best pumpkin bread ever, and the fresh cranberries add a nice tartness. Can't wait to make again."

MY REVIEW
Rev Ruby User ID: 7066860 67308
Reviewed Jan. 2, 2013

"So moist and yummy!"

MY REVIEW
donnaa_buglover User ID: 2299903 135831
Reviewed Dec. 16, 2012

"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."

MY REVIEW
amy j peters User ID: 2124433 79813
Reviewed Dec. 11, 2012

"Outstanding, great flavor, nice and moist."

MY REVIEW
easteregg User ID: 3572085 135830
Reviewed Nov. 5, 2012

"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."

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