Real Recipes From Real Home Cooks ®

cranberry pumpkin bread

★★★★★ 1
a recipe by
Rose Mary Mogan
Sauk Village, IL

I made this bread because I had a surplus of Fresh Cranberries. I didn't add nuts to this recipe because my neighbor is allergic to nuts & I gave her a loaf. This recipe is plain, but quite tasty. I was able to make 2 loaves (12X 41/2X 3 1/8) from this recipe. Shared one and kept one for us. The recipe is moist and the tart cranberries adds a different level of flavor to the recipe. Quick simple and easy, serve it plain or add a dusting of powdered sugar, or a thin glaze if desired.

★★★★★ 1
serves Makes 2 Loaves
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For cranberry pumpkin bread

  • 4 c
    white lily all purpose flour or cake flour
  • 2 c
  • 4 tsp
    baking powder
  • 1 tsp
    baking soda
  • 2 tsp
    pumpkin spice mix (or 1 tsp cinnamon plus 1/2 tsp each nutmeg & allspice)
  • 1 can
    15 oz. canned pumpkin (2 cups)
  • 1 c
    vegetable oil
  • 4 lg
  • 3 c
    fresh or frozen cranberries chopped
  • 1 Tbsp
    butter extract
  • 1 tsp

How To Make cranberry pumpkin bread

  • 1
    Preheat oven to 350 degrees F. Spray Loaf pans with non stick cooking spray or Bakers joy, and set aside till needed.
  • 2
    In a large bowl add eggs and sugar, and beat till golden yellow and well blended.
  • 3
    Add oil and beat again to blend.
  • 4
    Add the dry ingredients in a medium size bowl, flour, salt, baking powder, baking soda, pumpkin spice & stir to blend. Set aside till needed.
  • 5
    Now add the flour mixture to the batter in 3 intervals beating well till blended after each addition.
  • 6
    Add canned pumpkin to egg mixture and beat till blended.
  • 7
    Now add the chopped cranberries but stir to blend into batter with a large spoon.
  • 8
    Evenly distribute the batter between the two loaf pans. Bake in preheated 350 degrees F. oven for 55 minutes to an hour, or until tooth pick inserted into center comes out clean.
  • 9
    Remove from oven allow to sit about 10 minutes then invert onto cooling rack or a long platter.
  • 10
    Serve plain or with a glaze if desired.