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Pumpkin Cranberry Bread

SUBMITTED BY: LINDAGEAN      PHOTO BY: Allrecipes

"Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!"
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 20 Min
SERVINGS & SCALING
Original recipe yield: 14 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup dried cranberries
  • 1 cup chopped walnuts

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
  2. In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
  3. Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
  4. Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2006 by AUNT MAMIE
This was great. I used pecans instead of walnuts. I used one cup of pumpkin puree. I added 1/2 cup sweetened flaked coconut--a great addition that my family liked. One Tbsp. of pumpkin pie spice is equivalent to: 1-1/2 tsp. cinnamon, 3/4 tsp. ginger, 3/8 tsp. cloves and 3/8 tsp. nutmeg. Thank you, Linda!!

12 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2003 by IMP70
I've been making this same recipe for years. I always use fresh cranberries (which I keep in the freezer and add directly to the batter) and substitute applesauce for half-to-all of the oil. It still comes out moist, just a little less heavy. I love this bread!!!

11 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 16, 2005 by MADISONLIBERTY
This is SOOO good! I love this stuff! I'll be adding this one to my recipe file. I got 5 mini loaves out of the recipe and baked them for 40 minutes. Thank you so much for sharing!

9 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 14

Amount Per Serving

Calories: 360

  • Total Fat: 14.5g
  • Cholesterol: 30mg
  • Sodium: 213mg
  • Total Carbs: 55.1g
  •     Dietary Fiber: 2.5g
  • Protein: 4.6g

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