Pumpkin Cranberry Bread

Deneece Gursky


As fall approaches I am getting into the holiday mood. Fall is my favorite time of year, the holiday feel, the crisp cool weather (not so much in Miami but I have memories of it from PA lol)and the way the house smells like pumpkin, cinnamon, cranberry, spices just all the amazing aromas of fall.

A friend of mine gave me this recipe years ago and its one of the favs in my family for this wonderful time of year.

Pumpkin and cranberries two amazing flavors blending together in a marriage made in heaven

pinch tips: How to Core and Slice an Apple


3 c all purpose flour
3/4 t cinnamon
1/2 t salt
3/4 t nutmeg
1 t baking soda
1/2 t baking powder
1/4 c brown sugar
1 c oil
2 1/2 c granulated sugar
3 eggs
1 t vanilla
1 can pumpkin (15 or 16oz)
1 c fresh cranberries
1/2 c dried cranberries
1/4 to 1/2 c walnuts, crushed (thanks susan for a great addition) optional of course

Directions Step-By-Step

Mix first 6 ingredients together in large bowl.
In seperate bowl beat sugars and oil on medium speed till blended, add eggs and vanilla until mixed well.
Add Pumpkin to this and mix on low until batter is smooth.
Add dry ingredients from first bowl to this 1/2 at a time. Mix on low speed each time till blended.
Fold in both kinds of cranberries gently
Spray two loaf pans with non stick spray and divide batter between both pans
Bake in preheated 350 degree oven for an hour to an hour and ten minutes or until toothpick inserted in center comes out clean.
Allow to cool for 5 to 7 minutes and then remove from pans.
Glaze with a mixof powdered sugar, milk and maple syrup (just a few drops)

About this Recipe