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Cranberry Pumpkin Bread

Name: Cranberry Pumpkin Bread
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 2 loaves (16 slices each).
Ingredients: 3-3/4 cups all-purpose flour; 3 cups sugar; 4 teaspoons pumpkin pie spice; 2 teaspoons baking soda; 1 teaspoon salt; 4 large eggs, room temperature; 1 can (15 ounces) solid-pack pumpkin; 1/2 cup canola oil; 2 cups fresh or frozen cranberries, thawed; 1 cup chopped walnuts

29 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 70 min. + cooling

Makes

2 loaves (16 slices each)

Updated: Jun. 30, 2023

Put leftover cranberries and pumpkin to great use in this moist quick bread. It’s very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. —Dixie Terry, Goreville, Illinois

Cranberry Pumpkin Bread Recipe photo by Taste of Home

Ingredients

3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts

Directions

In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.

Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Sugared Cranberries

Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour.

Nutrition Facts

1 slice: 197 calories, 6g fat (1g saturated fat), 27mg cholesterol, 162mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 4g protein.

Cranberry Pumpkin Bread

Ingredients

Directions

Nutrition Facts

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