Pumpkin Cranberry Bread Recipe
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Pumpkin Cranberry Bread

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

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (124)

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 14 servings
 

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.)

Nutritional Information open nutritional information

Amount Per Serving  Calories: 359 | Total Fat: 14.5g | Cholesterol: 30mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jul. 24, 2006 by AUNT MAMIE   view full review
This was great. I used pecans instead of walnuts. I used one cup of pumpkin puree. I added 1/2...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Dec. 23, 2003 by IMP70   view full review
I've been making this same recipe for years. I always use fresh cranberries (which I keep in...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jul. 27, 2007 by greentea   view full review
I had to bake this bread two different times -- my first loaf had a thick, doughy texture...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 17, 2005 by DMSKYBA   view full review
LOVE this bread. I used freesh pumpkin from our fall pumpkins. SOOOO good. The one thing I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 21, 2006 by junebug   view full review
I just loved this bread! I did use fresh cranberries, which I rough-chopped in the food...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 21, 2003 by NANCY VECE   view full review
I've never cooked with cranberries before and was skeptical about making this, but it turned...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 16, 2005 by MADISONLIBERTY   view full review
This is SOOO good! I love this stuff! I'll be adding this one to my recipe file. I got 5...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 30, 2003 by SHELLYRAE00   view full review
This bread was very good; moist and not too sweet. I used fresh, rather than dried cranberries...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 2, 2003 by ORANGESIMILE   view full review
This is a moist cakey bread, but it isn't too sweet! It was a hit at Thanksgiving. I cooked...
The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 23, 2005 by LoveTo Bake   view full review
This pumpkin bread was good, but not the best. I've made tastier loaves. I think I prefer...

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