Pumpkin Cranberry Bread Recipe

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Most Helpful Positive Review

Jul 24, 2006

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!!

—AUNT MAMIE

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Most Helpful Critical Review

Jan 23, 2005

This pumpkin bread was good, but not the best. I've made tastier loaves. I think I prefer fresh cranberries over the dried ones used in this recipe.

—LoveTo Bake

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152 Ratings

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Dec 23, 2003

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!!!

—IMP70

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Jul 27, 2007

I had to bake this bread two different times -- my first loaf had a thick, doughy texture (probably because I only baked it for 60 minutes). My second time, I still used one 9x5 in. pan and baked it for 1 hr. and a half, and it came out perfect. I also added 2 tsps. of vanilla extract and an extra egg. For the 2 c. sugar, I used 1 c. white and 1 light brown. The taste is excellent! If you use only one 9x5 pan, you might have to cover the top with foil to prevent overbrowning.

—greentea

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Nov 17, 2005

LOVE this bread. I used freesh pumpkin from our fall pumpkins. SOOOO good. The one thing I would say is you would want to sift the dry ingrediants or be sure to mix it up really well so there are no lumps of flour. I found that with the first batch the lumps of flour never blended into the bread while it cooked and I ended up with a few dry lumps of flour in the baked bread. I like to bake extra and slice it up to freeze individual pieces to be taken out when ever I just want a nibble to enjoy with a cup of coffee.

—DMSKYBA

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Nov 21, 2006

I just loved this bread! I did use fresh cranberries, which I rough-chopped in the food processor, and I did add a little more spice (cinnamon, allspice, nutmeg, and cloves.) Also, I added 1/4 cup applesauce. The recipe yielded 2 (8x4) loaves, and 2 mini loaves. I just delivered my 2 larger loaves to the neighbors for a Thanksgiving treat! My husband and I treated ourselves to a mini-loaf, first...and it was wonderful!

—junebug

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Jun 21, 2003

I've never cooked with cranberries before and was skeptical about making this, but it turned out wonderful. It's moist, not too sweet, a perfect bread with coffee or tea. I used 2 cups of fresh cranberries and baked it for 55 minutes. Everyone loved it.

—NANCY VECE

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Jun 16, 2005

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!

—MADISONLIBERTY

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Nutrition

Calories
359 kcal
18%

Carbohydrates
55.1 g
18%

Cholesterol
30 mg
10%

Fat
14.5 g
22%

Fiber
2.5 g
10%

Protein
4.6 g
9%

Sodium
230 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Cranberry Bread

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 359
Calories from Fat: 130

% Daily Value *
Total Fat 14.5g 22 %
Saturated Fat 1.9g 9 %
Cholesterol 30mg 10 %
Sodium 230mg 9 %
Potassium 138mg 4 %
Total Carbohydrates 55.1g 18 %
Dietary Fiber 2.5g 10 %
Protein 4.6g 9 %
Sugars 36.6g
Vitamin A 95 %
Vitamin C 2 %
Calcium 7 %
Iron 19 %
** Thiamin 20 %
Niacin 18 %
** Vitamin B6 5 %
Magnesium 10 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.