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

★★★★★ 5 votes


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


1Mix first 6 ingredients together in large bowl.
2In seperate bowl beat sugars and oil on medium speed till blended, add eggs and vanilla until mixed well.
3Add Pumpkin to this and mix on low until batter is smooth.
4Add dry ingredients from first bowl to this 1/2 at a time. Mix on low speed each time till blended.
5Fold in both kinds of cranberries gently
6Spray two loaf pans with non stick spray and divide batter between both pans
7Bake in preheated 350 degree oven for an hour to an hour and ten minutes or until toothpick inserted in center comes out clean.
8Allow to cool for 5 to 7 minutes and then remove from pans.
9Glaze with a mixof powdered sugar, milk and maple syrup (just a few drops)

About this Recipe