Cranberry Walnut Pumpkin Bread Recipe

5 4 3
Cranberry Walnut Pumpkin Bread Recipe
Cranberry Walnut Pumpkin Bread Recipe photo by Taste of Home
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Cranberry Walnut Pumpkin Bread Recipe

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5 4 3
Publisher Photo
This tasty bread is perfect for a Thanksgiving meal or any time of the year. I plant pumpkins in my garden, and this is one of my favorite ways to use them.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 70 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 70 min. + cooling

Ingredients

  • 1 cup canned pumpkin
  • 1 cup sugar
  • 1/2 cup milk
  • 2 eggs
  • 1/4 cup butter, melted
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup chopped walnuts
  • 1 cup fresh or frozen cranberries

Directions

In a bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Yield: 1 loaf.
Originally published as Cranberry Pumpkin Bread in Country Extra November 1997, p49

Nutritional Facts

1 slice: 201 calories, 8g fat (2g saturated fat), 35mg cholesterol, 131mg sodium, 28g carbohydrate (14g sugars, 2g fiber), 5g protein.

  • 1 cup canned pumpkin
  • 1 cup sugar
  • 1/2 cup milk
  • 2 eggs
  • 1/4 cup butter, melted
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup chopped walnuts
  • 1 cup fresh or frozen cranberries
  1. In a bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Yield: 1 loaf.
Originally published as Cranberry Pumpkin Bread in Country Extra November 1997, p49

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Reviews forCranberry Walnut Pumpkin Bread

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kellyannm User ID: 5044935 231128
Reviewed Aug. 12, 2015

"delicious!"

MY REVIEW
savoie.luvgspointers User ID: 6225701 22089
Reviewed Jan. 1, 2012

"This turned out fabulous! I don't like canned pumpkin so I used the fresh I keep stocked in my freezer. I thaw it in a strainer so the excess water drains out without squeezing it. Use the same amount as in recipe."

MY REVIEW
mamastant User ID: 945241 48360
Reviewed Dec. 25, 2011

"I have been making this recipe during the holidays for several years, since it was first printed in the magazine, and my family always gets excited when they see it in the refrigerator. I use either fresh or frozen cranberries, and do not chop them - just use them whole. I gave my mother a loaf, and she called to say she just had to have that recipe!"

MY REVIEW
bulmercarol User ID: 2651259 22087
Reviewed Nov. 8, 2009

"This is a very food recipe though I used fresh cranberries and my children found them too tart. I thought the contrast of the sweet and tart was wonderful, but next time I make it I'll try it with craisins instead only because my children may like it better."

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