Total Time
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.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In bowl combine the eggs, pumpkin puree, and oil; mix well.
  3. Add the dry ingredients and mix well.
  4. Divide the dough into 2 greased 8x4 inch loaf pans.
  5. Bake 50 minutes.


Most Helpful

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 :-)

L.A. Stewart October 05, 2007

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!

Deb Braz November 21, 2006

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.

Connie K April 23, 2014

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