Cranberry Pumpkin Bread Recipe

5 27 30
Cranberry Pumpkin Bread Recipe
Cranberry Pumpkin Bread Recipe photo by Taste of Home
Publisher Photo

Cranberry Pumpkin Bread Recipe

Read Reviews
5 27 30
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. Bake: 70 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. Bake: 70 min. + cooling

Ingredients

  • 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

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. Yield: 2 loaves (16 slices each).
Originally published as Cranberry Pumpkin Bread in Taste of Home October/November 2006, p33

Nutritional Facts

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

  • 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
  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 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. Yield: 2 loaves (16 slices each).
Originally published as Cranberry Pumpkin Bread in Taste of Home October/November 2006, p33

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Reviews forCranberry Pumpkin Bread

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Mary Beth User ID: 9316267 277661
Reviewed Nov. 12, 2017

"Love the tartness of the cranberries and the crunch of the nuts. I made it in four smaller loaf pans to I can share and freeze."

MY REVIEW
LAPBAND1 User ID: 170070 79936
Reviewed Nov. 7, 2017

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

MY REVIEW
manga User ID: 4211076 256670
Reviewed Nov. 11, 2016

"very good."

MY REVIEW
Debbyanne41 User ID: 8959728 255966
Reviewed Oct. 26, 2016

"Just made this and it is very very good! Only change I made was to use coconut oil instead of canola. The tartness of the cranberries work so well. Can't wait for the rest of the family to try it out as I think they will love it, too."

MY REVIEW
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."

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

"delicious"

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

"Awesome! Will definitely make again."

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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."

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