Pumpkin Cranberry Nut Bread Recipe

3.5 2 3
Pumpkin Cranberry Nut Bread Recipe
Pumpkin Cranberry Nut Bread Recipe photo by Taste of Home
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Pumpkin Cranberry Nut Bread Recipe

Read Reviews
3.5 2 3
Publisher Photo
This bread has a terrific combination of flavors that's perfect for the holidays. I like to make and freeze loaves to share with friends and neighbors.
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Bake: 65 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. Bake: 65 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 teaspoons grated orange peel
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup chopped walnuts
  • 1 cup chopped fresh or frozen cranberries

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and orange peel (mixture will appear curdled). Combine the flour, cinnamon, salt, baking soda and baking powder; add to pumpkin mixture just until moistened. Fold in walnuts and cranberries.
Pour into two greased 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Originally published as Pumpkin Cranberry Nut Bread in Best of Country Breads 2000, p31

Nutritional Facts

1 serving (1 slice) equals 173 calories, 7 g fat (3 g saturated fat), 31 mg cholesterol, 170 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

  • 3/4 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 teaspoons grated orange peel
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup chopped walnuts
  • 1 cup chopped fresh or frozen cranberries
  1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and orange peel (mixture will appear curdled). Combine the flour, cinnamon, salt, baking soda and baking powder; add to pumpkin mixture just until moistened. Fold in walnuts and cranberries.
  2. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
Originally published as Pumpkin Cranberry Nut Bread in Best of Country Breads 2000, p31

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Reviews forPumpkin Cranberry Nut Bread

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MY REVIEW
manga User ID: 4211076 204313
Reviewed Sep. 16, 2012

"I loved the bread. It tasted great."

MY REVIEW
CWyatt User ID: 3826639 120915
Reviewed Jul. 16, 2010

"very dry and lacking in flavor. I will not make it again."

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