Recipe by LINDAGEAN
"Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/4 cups
pumpkin pie spice
1 (15 ounce) can
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!!
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.
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!!!
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.
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.
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!
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.
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 1/2 white sugar would make this recipe even better.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cranberry Bread
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 130
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn how to make this popular sweet treat for the holidays.
A shockingly easy country bread with a subtle, earthy flavor.
See how to make super-moist pumpkin bread studded with chocolate chips.