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Sweet Cranberry Pumpkin Bread

 Sweet Cranberry Pumpkin Bread
“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
24 ServingsPrep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 3 cups King Arthur Unbleached 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 vanilla extract
  • 1 cup dried cranberries
  • 1 cup chopped pecans, toasted

Directions

  • 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.
  • 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).

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Sweet Cranberry Pumpkin Bread (continued)

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.