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Pumpkin Cranberry Bread

Russ Myers


Delicious! I've made it with both fresh cranberries (no need to sweeten them) and dried ones (soaked them a little first, but I don't if that's necessary). You can replace half the oil with applesauce for a lower-calorie version and it comes out great.

★★★★★ 1 vote
2 Loafs
20 Min
1 Hr


3 c
all-purpose flour
1 Tbsp
plus 2 teaspoons pumpkin pie spice
2 Tbsp
baking soda
1 1/2 tsp
3 c
granulated sugar
(15 oz.) 100% pure pumpkin
4 large
large eggs
1 c
vegetable oil
1/2 c
orange juice or water
1 c
sweetened dried, fresh or frozen cranberries

How to Make Pumpkin Cranberry Bread


  • 1Preheat oven to 350 F. Grease and flour two 9x5-inch loaf pans.

    Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
  • 2Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
  • 3Note:

    For three 8x4-inch loaf pans:
    PREPARE as above. Bake for 55 to 60 minutes.

    For five or six 5x3-inch mini-loaf pans:
    PREPARE as above. Bake for 50 to 55 minutes.

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About Pumpkin Cranberry Bread

Main Ingredient: Fruit
Regional Style: American