Cranberry Pumpkin Bread

Cranberry Pumpkin Bread

Ready in 1 hour

A deliciously dense, moist pumpkin bread that is studded with tart, ruby red cranberries. Fabulous for breakfast or as a snack, festive enough to include on a holiday table and makes a terrific tea bread all autumn long. Simply a delicious, irresistibly moist and flavorful bread...it also freezes well!

"This was a super tasty and festive looking bread. I substituted apple sauce for the oil and used whole wheat and white flower to make it a bit more healthy. I was hesitant to add whole raw cranberries into the batter thinking they would be too tart in the finished bread, but the mild tartness was a wonderful complement to the sweet pumpkin flavor. Next time I will add more.
Also, I made my own cranberry sauce by simmering 1 1/2 cups whole fresh cranberries in a 1/8 cup water and 1/4 -1/2 cup sugar until the berries popped and the resulting jell thickened a bit. :)"

- athomas42

Top-ranked recipe named "Cranberry Pumpkin Bread"

4.6 avg, 11 review(s) 100% would make again

Ingredients

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3 1/2 cups Unbleached all-purpose flour
2 teaspoons Baking soda
2 teaspoons Pumpkin pie spice
3/4 teaspoon Salt
1 teaspoon Baking Powder
1 2/3 cups Sugar
2/3 cup Vegetable oil
4 large Eggs; at room temperature
1 16-oz can pumpkin; solid pack
1 16-oz can whole berry cranberry sauce
3/4 cup pecans or walnuts; coarsely chopped and toasted (optional)
3/4 cups raw cranberries; fresh or frozen, halved or coarsely chopped (optional)
-- Orange Glaze (optional) --
1 cup Powdered sugar
1/4 cup orange juice concentrate; undiluted
1/8 teaspoon Ground allspice

Original recipe makes 2

Loaves  

Preparation

Preheat oven to 350 degrees F. Grease two 9- by 5-inch loaf pan, dust with flour, tapping out excess.

Spread chopped nuts on baking sheet, toast until fragrant, 5 to 10 minutes. Set aside to cool.

In a mini-food processor, process raw cranberries until coarsely chopped, or chop by hand. Set aside.

Whisk flour, baking soda, pumpkin pie spice, salt and baking powder together in a large bowl. In a medium bowl, combine oil and sugar together with an electric mixer. Add eggs, one at a time, beating well after each addition, until light and fluffy. Beat in pumpkin and cranberry sauce, until smooth. Lightly fold pumpkin mixture into dry ingredients with a spatula until just combined and batter looks thick and chunky. Fold in nuts and raw cranberries, if desired. Scrape batter into prepared loaf pans.

Bake until golden brown, bread has shrunk slightly away from sides of pan and a tester inserted in center comes out clean, 60 to 65 minutes. Cool in pan for 5 minutes, transfer to wire rack to cool. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days or frozen for up to 2 weeks.)

For glaze: In a small bowl, mix 1 cup powdered sugar, 1/4 cup (thawed) undiluted orange juice concentrate and 1/8 teaspoon ground allspice until smooth. Drizzle over bread just before serving, if desired.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 3338 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Cranberry Pumpkin Bread

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This was a hit with the grandkids. I made eight loaves in 6 weeks, before they stopped gobbling it down. Really good with a bit of rock road ice cream on it.
Kyosaku 2 months ago
An excellent, easy, no-fuss recipe My wife loves it and we will definitely be making this again!
Skeeter77 1 year ago
Oh my gosh! My mom used to make this same recipe. We had this for Thanksgiving. It was a delicious hit and everyone in our family loved it.
foolishbaker 1 year ago
Simply delicious. I've made it many times now and it's one of my favorite quickbreads. When I took it to our ladies auxiliary meeting it received many compliments.
drouchea 2 years ago
This was fantastic! The bread was beautiful, delicious and so easy to make. I highly recommend using the glaze - it really added a distinctive flavor.
drouchea 2 years ago
This was a super tasty and festive looking bread. I substituted apple sauce for the oil and used whole wheat and white flower to make it a bit more healthy. I was hesitant to add whole raw cranberries into the batter thinking they would be too tart in the finished bread, but the mild tartness was a wonderful complement to the sweet pumpkin flavor. Next time I will add more. Also, I made my own cranberry sauce by simmering 1 1/2 cups whole fresh cranberries in a 1/8 cup water and 1/4 -1/2 cup sugar until the berries popped and the resulting jell thickened a bit. :)
athomas42 3 years ago
This was a super tasty and festive looking bread. I substituted apple sauce for the oil and used whole wheat and white flower to make it a bit more healthy. I was hesitant to add whole raw cranberries into the batter thinking they would be too tart in the finished bread, but the mild tartness was a wonderful complement to the sweet pumpkin flavor. Next time I will add more. Also, I made my own cranberry sauce by simmering 1 1/2 cups whole fresh cranberries in a 1/8 cup water and 1/4 -1/2 cup sugar until the berries popped and the resulting jell thickened a bit. :)
athomas42 3 years ago
I can't wait to try this. I usually start baking and freezing breads for the holidays in late Oct. to early Nov. This is one I will definately be making. The picture is great also!
Beachbumette 6 years ago
[I made edits to this recipe.]
sgrishka 6 years ago
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