Pumpkin Cranberry Bread

Pumpkin Cranberry Bread

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"Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!"
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1 h 20 m servings 359 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.)


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 175 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

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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...

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. I...

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 bak...

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 ...

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 c...

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 fres...

This bread was very good; moist and not too sweet. I used fresh, rather than dried cranberries because that's what I had. Next time I'll use more cranberries. I'll bet using 1/2 brown sugar and ...

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!

This is a moist cakey bread, but it isn't too sweet! It was a hit at Thanksgiving. I cooked for the full hour and it turned out perfect! I also sprinkled the dried cranberries on top and they...

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