Pumpkin Cranberry Bread Recipe - Allrecipes.com
Pumpkin Cranberry Bread Recipe

Pumpkin Cranberry Bread

Recipe by  

"Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 14 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  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.)
Kitchen-Friendly View


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

Reviews More Reviews

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!!

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.

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!!!

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.

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.

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!

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.

Sep 30, 2003

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.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 55.1 g
  • 18%
  • Cholesterol
  • 26 mg
  • 9%
  • 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.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Cranberry Orange Bread

Learn how to make this popular sweet treat for the holidays.

No Knead Holiday Pumpkin Bread

A shockingly easy country bread with a subtle, earthy flavor.

Chocolate Chip Pumpkin Bread

See how to make super-moist pumpkin bread studded with chocolate chips.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States