Pumpkin Cranberry Bread Recipe

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Pumpkin Cranberry Bread Recipe

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The favorite flavors of the season come together in this easy-to-make quick bread. The mellow sweetness of the pumpkin is beautifully balanced by the tart tang of the cranberries. —Kristin Dinsmore, Fort Polk, Lousiana
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 3 cups all-purpose flour
  • 3 cups sugar
  • 5 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 4 large eggs
  • 1 can (15 ounces) pumpkin
  • 1 cup canola oil
  • 1/2 cup orange juice
  • 1 cup dried cranberries

Directions

Preheat oven to 350°. Whisk together first five ingredients. In another bowl, whisk together eggs, pumpkin, oil and orange juice; add to flour mixture, stirring just until moistened. Fold in cranberries.
Transfer to two greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Pumpkin Cranberry Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p84

  • 3 cups all-purpose flour
  • 3 cups sugar
  • 5 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 4 large eggs
  • 1 can (15 ounces) pumpkin
  • 1 cup canola oil
  • 1/2 cup orange juice
  • 1 cup dried cranberries
  1. Preheat oven to 350°. Whisk together first five ingredients. In another bowl, whisk together eggs, pumpkin, oil and orange juice; add to flour mixture, stirring just until moistened. Fold in cranberries.
  2. Transfer to two greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Pumpkin Cranberry Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p84

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