Pumpkin Cranberry Nut Bread

ANNE Hasselbrack


Recipe makes two (2) loaves!!! This is a very dense bread but it has the BEST flavor - best of both worlds - pumpkin and cranberry, and the grated orange peel adds so much flavor! Attributable to Julie Lincoln, published in Penzeys Spices Holiday 2013 magazine.


☆☆☆☆☆ 0 votes

20 Min
55 Min


  • 3 1/2 c
  • 2 tsp
  • 1 tsp
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 2 tsp
    grated orange rind
  • 3/4 c
    butter, softened at room temperature
  • 1 c
    white sugar
  • 1 c
    light brown sugar
  • 3
  • 1/2 tsp
    vanilla extract
  • 15 oz
    can pumpkin puree
  • 1 c
    chopped fresh cranberries
  • 1 c
    chopped walnuts or pecans

How to Make Pumpkin Cranberry Nut Bread


  1. Preheat oven to 350. Combine dry ingredients and set aside.
  2. In large mixing bowl, cream butter and both sugars. Beat in the eggs, one at a time.
  3. Add the vanilla, pumpkin and grated peel to butter mixture.
  4. Add the dry mixture in fourths to the butter mixture, mixing after each addition. Stir in cranberries and nuts.
  5. Divide the batter between two 8 x 4 1/4 inch greased and floured load pans and bake at 350 for 55 to 65 minutes (check after 55 minutes for a toothpick to come out clean).

Printable Recipe Card

About Pumpkin Cranberry Nut Bread

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American

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