Save on Pinterest

Colorful Cranberry Pumpkin Bread

This is a fun way to use pumpkin and cranberries, two ingredients that pop up regularly on holiday menus. The bread has a fine texture and pretty color.
  • Total Time
    Prep: 15 min. Bake: 1 hour + cooling
  • Makes
    1 loaf


  • 4-1/2 cups all-purpose flour
  • 4-1/2 cups sugar
  • 2 tablespoons plus 1-1/2 teaspoons pumpkin pie spice
  • 3 teaspoons baking soda
  • 2-1/4 teaspoons salt
  • 1-1/2 cups dried cranberries
  • ADDITIONAL INGREDIENTS (for each loaf):
  • 2 large eggs
  • 3/4 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 1/4 cup orange juice
  • GLAZE (optional):
  • 1 cup confectioners' sugar
  • 4 teaspoons whole milk


  • In a large bowl, combine the first six ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (about 10-1/2 cups total).
  • To prepare bread: Place 3-1/2 cups mix in a large bowl. In another bowl, combine the eggs, pumpkin, oil and orange juice; stir into dry ingredients just until moistened.
  • Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, combine glaze ingredients; drizzle over bread.
Editor's Note
Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Nutrition Facts
1 slice: 202 calories, 8g fat (1g saturated fat), 27mg cholesterol, 198mg sodium, 32g carbohydrate (22g sugars, 1g fiber), 2g protein.

Recommended Video


Click stars to rate
Average Rating:
  • jeanalt
    Oct 15, 2011

    No comment left

  • kjalderfer
    Nov 27, 2010

    This bread was great! Very moist and good with and without the glaze.

  • lvpoohbr2
    Oct 15, 2009

    I have not tried this recipe and have accidentally rated it a 5. I meant to rate the recipe listed previous to this one. My apologies.

  • lvpoohbr2
    Oct 15, 2009

    I have been making this recipe since Sept. of 1998 when it first appeared in Country Woman. I love it and give it out as gifts every year. I get raves about how wonderful it is! It is definitely a recipe that my kids and my kids kids will be making. Ü