Pumpkin Cranberry Bread

Pumpkin Cranberry Bread

20 reviews, 4.3 star(s). 94% would make again

Ready in 1 hour 30 minutes

Nice variation on the pumpkin bread theme... great combination of cranberry and pumkin!

"I made this recipe for friends, and got raves, so I made it again the following weekend. No need to sift the flour. I stirred together flour, baking powder, salt, soda and spices in a separate bowl and added to pumpkin mixture. Also, halve the cranberries for easier slicing."


1 cup canned solid-pack pumpkin
1 cup Sugar
1/4 cup Water
2 large Eggs
1/4 cup Vegetable oil
2 cups All-purpose flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Baking soda
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground ginger
1/8 teaspoon Ground cloves
1 cup cranberries; fresh or frozen

Original recipe makes 8 Servings



Preheat oven to 350 F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.

In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.

Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.

Makes 1 loaf, approximately 8 servings.


Originally posted by user craftluv

Verified by stevemur
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Calories Per Serving: 549 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Add my review

Yum! I tweeked it a little. Used melted butter in place of oil, doubled seasonings (we like full flavor here) ,used 1 1/2 cups coarsely chopped cranberries, and used 1/2 cup brown sugar & 1/2 granulated. Very tasty.
tracycorley 1y ago

Haven't tried this yet..was wanting to ask if u could substitute canned whole cranberries for the fresh?
langju 2y ago

Several reviews says it was dry. Could I avoid this by using 1/2 cup oil instead of 1/4?
Haileydickens 3y ago

This bread is great- not too sweet, fairly moist, & full of tart cranberries. I put them in whole & they tasted great! Very, very quick and easy to make!
AprilBlue 4y ago

I liked the tanginess of the fresh cranberries, but would roughly chop them next time so they'll be distributed a little better into the batter.
cawill64 4y ago

Great recipe! Easy. Love the tart, tangy taste of the cranberries. I might try some pecans and/or chocolate chips as a future addition. Looking forward to a slice with a cup of tea again tomorrow!
mikitchen 5y ago

Absolutely delicious. I sliced the cranberries instead of putting them in whole. This tasted better and wasn't so tart.
debbieatownsend 5y ago

I need help... When I bake bread it always seems really dry and heavy.. What am I doing wrong? Any tips
Turpenkimberly 5y ago

Yes, that's simply a rounding issue -- 1/4 teaspoon is fine. Thanks!
stevemur 6y ago

I have this in the oven, and I guessed at the measurement for (3/23 teaspoon) cloves. Should it be 1/4 teaspoon??
Beachbumette 6y ago

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