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Sweet Cranberry Pumpkin Bread

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
  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes
    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

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.

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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