Prep 10 mins
Cook 50 mins
Fresh homemade pumpkin cranberry bread. There is nothing like it fresh from the oven and smothered in butter. Try using all fresh ingredients for a truly divine taste, but if you don’t have the time, canned will do fine.
- 4 eggs, beaten
- 2 cups pumpkin puree (fresh is best but if you don't have time you can use canned pumpkin, but make sure it's NOT the pump)
- 1 cup vegetable oil
- 4 cups sugar
- 4 1⁄2 cups flour
- 2 tablespoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 cups fresh cranberries or 4 cups frozen cranberries
- Preheat oven to 350°F.
- In bowl combine the eggs, pumpkin puree, and oil; mix well.
- Add the dry ingredients and mix well.
- Divide the dough into 2 greased 8x4 inch loaf pans.
- Bake 50 minutes.
I thought this was incredible! I made it for our elementary school staff. Good thing I only brought one loaf, as every last crumb was gone! The rest is for my family. I thought this was a fabulous recipe! I am saving it to favorites. Will make again! Thank you thank you thank you for sharing! LA :-)
I have been using this recipe for a few years. I first saw it on the food network. Most people are pleasantly surprised by the burst of tart cranberry cooked in the sweet, spiced bread. I think this is a really good recipe and our family really likes this one. It is a little different than many other breads. I don't even want to put nuts in this one. Very nice. Thanks for a great recipe!
I love pumpkin bread, and I love cranberries, but the warm spices and the tart cranberries didn't quite do it for me. I used frozen cranberries, and had to leave it in the oven at least another 20 minutes, and the centers were still a bit underdone (my fault). The texture of the bread was good, the spiciness was nice, and I loved the amount of cranberries, just not over-the-moon with the two flavors together.