Thanksgiving Bread Recipe

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This bread combines two Thanksgiving standbys—cranberries and pumpkin. Serve it on the big day or make it with leftovers from your Thanksgiving feast.
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 32 servings


  • 2 eggs
  • 2 cups sugar
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 2-1/4 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped fresh or frozen cranberries

Nutritional Facts

1 slice: 119 calories, 4g fat (1g saturated fat), 13mg cholesterol, 81mg sodium, 20g carbohydrate (13g sugars, 0 fiber), 1g protein.


  1. In a bowl, beat eggs and sugar. Add pumpkin and oil; mix well. Add dry ingredients; stir just until moistened. Fold in cranberries. Spoon into two greased 8-in. x 4-in. loaf pans.
  2. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to wire racks. Yield: 2 loaves.
Originally published as Thanksgiving Bread in Cookin' Up Country Breakfasts Cookbook 1994, p65

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janemai User ID: 639107 235821
Reviewed Oct. 28, 2015

"Great flavor of both pumpkin and cranberry."

gboelte User ID: 380681 18167
Reviewed Sep. 30, 2010

"made this last night (9-29-2010). did add 1 teaspoon vanilla and used 1 cup of whole berry cranberry sauce, as I did not have cranberries on hand. very moist, delicate pumpkin taste. a definite keeper!"

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