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
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
Reviews
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).
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.
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!
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!!
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.
Really nice, flavorful moist bread. My family loved it and it was so easy to make. A wonderful holiday recipe!
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.
Super yummy. I am including this recipe with a food storage gift of dried cranberries and pecans.
Ahhhh, it wouldn't let me view the recipe & I am a subscriber of TOH magazine. Could you please post the recipe, please?!
this was a good solid bread and not too sweet