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

Sweet Cranberry Pumpkin Bread Recipe

Publisher Photo
“Everyone calls this ‘Christmas Bread’ and insists I make it often. We like it warm with butter or served cool with cream cheese. A loaf of this always delights any recipient.” Marilou Robinson - Portland, OR
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 24 servings

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon each ground ginger, nutmeg and cloves
  • 3 eggs
  • 2 cups canned pumpkin
  • 1 cup canola oil
  • 2/3 cup sugar
  • 2/3 cup packed brown sugar
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 1 cup dried cranberries
  • 1 cup chopped pecans, toasted

Nutritional Facts

1 slice equals 251 calories, 14 g fat (1 g saturated fat), 26 mg cholesterol, 180 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine the flour, salt, baking soda, baking powder and spices. In another bowl, combine the eggs, pumpkin, oil, sugars and vanilla; stir into dry ingredients just until moistened. Fold in cranberries and pecans.
  2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Originally published as Cranberry Pumpkin Bread in Simple & Delicious November/December 2009, p60

Nutritional Facts

1 slice equals 251 calories, 14 g fat (1 g saturated fat), 26 mg cholesterol, 180 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Sweet Cranberry Pumpkin Bread

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 22, 2013

"This is the best pumpkin bread I've ever had (so far). The cranberries gave it just the right sweetness and the pecans added just the crunch I was looking for. Fabulous!"

MY REVIEW
Reviewed Oct. 22, 2013

"I cannot say enough good things about this bread! Unfortunately I have celiac disease and I'm not supposed to eat it, but I did and man was it worth it! This is probably the most delicious pumpkin bread I've ever had! The cranberries gave it a nice sweetness and the toasted pecans were just the crunch I was looking for. Fabulous!!"

MY REVIEW
Reviewed Jan. 16, 2012

"Delicious. I used 12 oz. fresh whole cranberries that I had on hand instead of dried - turn out great. Very moist, nice contrast between sweet bread and tangy cranberries. A keeper."

MY REVIEW
Reviewed Nov. 11, 2011

"Really nice, flavorful moist bread. My family loved it and it was so easy to make. A wonderful holiday recipe!"

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