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

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4.5 10 9
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“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 large eggs
  • 2 cups canned pumpkin
  • 1 cup canola oil
  • 2/3 cup sugar
  • 2/3 cup packed brown sugar
  • 3 teaspoons vanilla extract
  • 1 cup dried cranberries
  • 1 cup chopped pecans, toasted

Nutritional Facts

251 calories: 1 slice, 14g fat (1g saturated fat), 26mg cholesterol, 180mg sodium, 30g carbohydrate (16g sugars, 2g fiber), 3g 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


Reviews for Sweet Cranberry Pumpkin Bread

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
MarineMom_texas
Reviewed Sep. 15, 2015

"I made this delicious bread to serve at a meeting I am hosting but I had to take a taste first as it is in the freezer awaiting the meeting. Oh my goodness, is this good. The flavors are absolutely delicious and don't leave out the pecans. I will be preparing this recipe again and again.

I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

MY REVIEW
pajamaangel
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
pajamaangel
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
Montgomery77
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
shecooksalot
Reviewed Nov. 11, 2011

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

MY REVIEW
Ab0628
Reviewed Feb. 6, 2010

"I made this twice--once with cranberries and once without. I think I prefer it without, and I didn't use nuts either time, but I really like it. Good recipe."

MY REVIEW
shaunaanne
Reviewed Dec. 11, 2009

"Super yummy. I am including this recipe with a food storage gift of dried cranberries and pecans."

MY REVIEW
LittleLady_GA_54_f
Reviewed Nov. 28, 2009

"Ahhhh, it wouldn't let me view the recipe & I am a subscriber of TOH magazine.  Could you please post the recipe, please?!"

MY REVIEW
maxine11
Reviewed Nov. 27, 2009

"this was a good solid bread and not too sweet"

MY REVIEW
sharynkess
Reviewed Oct. 26, 2009

"My husband loves this recipe, which is amazing since he is not a pumpkin lover! I used fresh baked pumpkin and was delighted with the results. The entire family gave it a five star rating!"

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