Real Recipes From Real Home Cooks ®

pumpkin fresh cranberry nut bread

(2 ratings)
Recipe by
Nor Mac
Northern, MA

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 ratings)
yield 2 loaves
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For pumpkin fresh cranberry nut bread

  • 2 c
    canned real pumpkin
  • 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.