Sweet Cranberry Pumpkin Bread

Name: Sweet Cranberry Pumpkin Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 2 loaves (12 slices each).
Ingredients: 3 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon each ground ginger, nutmeg and cloves; 3 large eggs; 2 cups canned pumpkin; 1 cup canola oil; 2/3 cup sugar; 2/3 cup packed brown sugar; 3 teaspoons vanilla extract; 1 cup dried cranberries; 1 cup chopped pecans, toasted

Everyone calls this Christmas Bread and insists I make it often. We like it warm with butter or served cool with cream cheese. A loaf of this always delights any recipient. —Marilou Robinson, Portland, OR

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon each ground ginger, nutmeg and cloves
3 large eggs
2 cups canned pumpkin
1 cup canola oil
2/3 cup sugar
2/3 cup packed brown sugar
3 teaspoons vanilla extract
1 cup dried cranberries
1 cup chopped pecans, toasted

Directions

In a large bowl, combine the flour, salt, baking soda, baking powder and spices. In another bowl, combine the eggs, pumpkin, oil, sugars and vanilla; stir into dry ingredients just until moistened. Fold in cranberries and pecans.
Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 slice: 251 calories, 14g fat (1g saturated fat), 26mg cholesterol, 180mg sodium, 30g carbohydrate (16g sugars, 2g fiber), 3g protein.

Originally published as Pumpkin-Cranberry Bread in Simple & Delicious November/December 2009

Reviews

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Average Rating:

Kim

Dec 18, 2018

delicious, I made it with mashed sweet potato leftovers from a potluck and subbed in 11/2 t pumpkin pie spice since I didn't have any of the individual spices except the cinnamon. Fixing to go in and make another batch, this time with dates and walnuts (and still using up the sweet potatoes).
MarineMom_texas

Sep 15, 2015

I made this delicious bread to serve at a meeting I am hosting but I had to take a taste first as it is in the freezer awaiting the meeting. Oh my goodness, is this good. The flavors are absolutely delicious and don't leave out the pecans. I will be preparing this recipe again and again.I highly recommend this recipe as a Volunteer Field Editor for Taste of Home.
pajamaangel

Oct 22, 2013

This is the best pumpkin bread I've ever had (so far). The cranberries gave it just the right sweetness and the pecans added just the crunch I was looking for. Fabulous!
pajamaangel

Oct 22, 2013

I cannot say enough good things about this bread! Unfortunately I have celiac disease and I'm not supposed to eat it, but I did and man was it worth it! This is probably the most delicious pumpkin bread I've ever had! The cranberries gave it a nice sweetness and the toasted pecans were just the crunch I was looking for. Fabulous!!
Montgomery77

Jan 16, 2012

Delicious. I used 12 oz. fresh whole cranberries that I had on hand instead of dried - turn out great. Very moist, nice contrast between sweet bread and tangy cranberries. A keeper.
shecooksalot

Nov 11, 2011

Really nice, flavorful moist bread. My family loved it and it was so easy to make. A wonderful holiday recipe!
Ab0628

Feb 6, 2010

I made this twice--once with cranberries and once without. I think I prefer it without, and I didn't use nuts either time, but I really like it. Good recipe.
shaunaanne

Dec 11, 2009

Super yummy. I am including this recipe with a food storage gift of dried cranberries and pecans.
LittleLady_GA_54_f

Nov 28, 2009

Ahhhh, it wouldn't let me view the recipe & I am a subscriber of TOH magazine. Could you please post the recipe, please?!
maxine11

Nov 27, 2009

this was a good solid bread and not too sweet