Pumpkin Fresh Cranberry Nut Bread

Nor Mac


This is my version of cranberry nut pumpkin bread. It is a very moist and delicious bread. Using fresh cranberries instead of dried cranberries. The flavour is outstanding. Everyone who has tried this recipe. They absolutely love it.


★★★★★ 2 votes

2 loaves
20 Min
1 Hr


  • 2 c
    canned real pumpkin . you will need the larger cans of pumpkin to get two cups. the 15 ounce can is not enough.
  • 1 c
    granulated sugar
  • 1 c
    light brown sugar
  • 1 c
    half and half ( half cream half milk)
  • 4
  • 1/ 2 c
    butter melted
  • 4 c
    all purpose flour
  • 4 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 3 tsp
    pumpkin pie spice
  • 2 1/2 c
    whole fresh or frozen cranberries measured then chopped in food processor
  • 1 c
    walnuts optional

How to Make Pumpkin Fresh Cranberry Nut Bread


  1. Heat oven to 350 degree’s
    Grease and flour two standard loaf pans or 6 to 8 mini loaf pans.
  2. In a bowl. Beat Pumpkin, sugars, half and half, , eggs and melted butter together.
  3. In another bowl whisk flour, baking powder, baking soda, cinnamon and pumpkin spice together.
  4. On low speed with mixer. Pour a little of flour mixture at a time into pumpkin mixture. Blend until combined. Do not beat.
  5. Mix in the cranberries and nuts until combined.
  6. Divide mixture between two greased and floured loaf pans or several mini loaf pans.
  7. Place in 350° oven. Bake loaf pans approximately one hour or until pick comes out clean. Mini loaves will take kess time. Check after 20 minutes.
  8. Let loaves cool 15-30 minutes before inverting onto platter or wire rack. Cool before serving. Wrap in plastic wrap before storing or freezing.

Printable Recipe Card

About Pumpkin Fresh Cranberry Nut Bread

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian Soy Free
Other Tags: Quick & Easy For Kids

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