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Pumpkin Cranberry Nut Bread

 Pumpkin Cranberry Nut Bread
This bread has a terrific combination of flavors that's perfect for the holidays. I like to make and freeze loaves to share with friends and neighbors.
24 ServingsPrep: 10 min. Bake: 65 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 teaspoons grated orange peel
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup chopped walnuts
  • 1 cup chopped fresh or frozen cranberries

Directions

  • In a large bowl, cream butter and sugar. Add eggs, one at a time,
  • beating well after each addition. Beat in pumpkin and orange peel
  • (mixture will appear curdled). Combine the flour, cinnamon, salt,
  • baking soda and baking powder; add to pumpkin mixture just until
  • moistened. Fold in walnuts and cranberries.
  • Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for
  • 65-75 minutes or until a toothpick comes out clean. Cool for 10
  • minutes before removing from pans to wire racks. Yield: 2 loaves (12
  • slices each).

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Pumpkin Cranberry Nut Bread (continued)

Nutritional Facts: 1 serving (1 slice) equals 173 calories, 7 g fat (3 g saturated fat), 31 mg cholesterol, 170 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.