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

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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
TOTAL TIME: Prep: 20 min. Bake: 70 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 20 min. Bake: 70 min. + cooling
MAKES: 32 servings


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

Nutritional Facts

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


  1. 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.
  2. Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).
Originally published as Cranberry Pumpkin Bread in Taste of Home October/November 2006, p33

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lvarner User ID: 35803 254990
Reviewed Oct. 3, 2016

"This is such a great holiday bread recipe! I love and make the recipe just as it is. It 's wonderful to give away loaves of this bread as gifts during holiday time."

kbrandt9958 User ID: 2157122 227851
Reviewed Jun. 12, 2015


LAPBAND1 User ID: 170070 79936
Reviewed Dec. 7, 2013

"Love this. I make this Every Thanksgiving . Bake 60 to 65 mins only."

jackie.baker User ID: 3555282 152578
Reviewed Nov. 26, 2013

"Awesome! Will definitely make again."

debpur User ID: 7499696 79843
Reviewed Nov. 22, 2013

"I made it in the little muffin tins and added chocolate chips. I got such raves"

ozarkmama User ID: 7055118 79842
Reviewed Nov. 21, 2013

"This is the best pumpkin bread I have ever tasted. I have made this numerous times. My husband and kids love it. I have used dried cranberries when I could not get fresh but it was not as good as fresh. Now I stock up on cranberries around Thanksgiving and freeze them so I can make this recipe year round."

jmatko User ID: 1620230 78327
Reviewed Apr. 13, 2013

"Best pumpkin bread ever, and the fresh cranberries add a nice tartness. Can't wait to make again."

Rev Ruby User ID: 7066860 67308
Reviewed Jan. 2, 2013

"So moist and yummy!"

donnaa_buglover User ID: 2299903 135831
Reviewed Dec. 16, 2012

"I love this. I just made three loaves, just the right size for a brunch. I'm also going to use this to make some biscotti for Christmas gifts. Sugar amount was perfect."

amy j peters User ID: 2124433 79813
Reviewed Dec. 11, 2012

"Outstanding, great flavor, nice and moist."

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