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Cranberry Pumpkin Bread

Put leftover cranberries and pumpkin to great use in this moist quick bread. It’s very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. —Dixie Terry, Goreville, Illinois
  • Total Time
    Prep: 20 min. Bake: 70 min. + cooling
  • Makes
    2 loaves (16 slices each)

Ingredients

  • 3-3/4 cups all-purpose flour
  • 3 cups sugar
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup canola oil
  • 2 cups fresh or frozen cranberries, thawed
  • 1 cup chopped walnuts

Directions

  • In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
  • Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts
1 slice: 197 calories, 6g fat (1g saturated fat), 27mg cholesterol, 162mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:
  • Librartist
    Oct 29, 2020

    If you use raw fresh cranberries, do they get soft or should I boil them first?

  • Foodie
    Dec 26, 2019

    I knew I put pumpkin in there but it was so mild I couldn't taste it. Overall it was good anyways, and I truly enjoyed the walnut with tart cranberry combination.

  • LAPBAND1
    Nov 12, 2018

    Excellent recipe ! I have been making this for Thanksgiving for Faily and Friends for years !

  • MaryJFisher
    Oct 26, 2018

    I was craving my mom's pumpkin bread and tore the house apart looking for the recipe without luck. I found this recipe and it's even better! Rave reviews every time I make it!!!

  • Mary Beth
    Nov 12, 2017

    Love the tartness of the cranberries and the crunch of the nuts. I made it in four smaller loaf pans to I can share and freeze.

  • manga
    Nov 11, 2016

    very good.

  • Debbyanne41
    Oct 26, 2016

    Just made this and it is very very good! Only change I made was to use coconut oil instead of canola. The tartness of the cranberries work so well. Can't wait for the rest of the family to try it out as I think they will love it, too.

  • lvarner
    Oct 3, 2016

    This is such a great holiday bread recipe! I love and make the recipe just as it is. It 's wonderful to give away loaves of this bread as gifts during holiday time.

  • kbrandt9958
    Jun 12, 2015

    delicious

  • jackie.baker
    Nov 26, 2013

    Awesome! Will definitely make again.