Gingered Cranberry Pumpkin Bread

READY IN: 1hr 5mins
Recipe by justcallmetoni

This bread toasts well for breakfast. Adopted this recipes in September 2006. Looks lovely.

Top Review by Nado2003

YUMMY! I have a new favorite pumpkin cranberry bread recipe. I chose this recipe because of the fresh ginger and cranberries. LOVE the fresh ginger taste and smell. I made pumpkin puree from scratch because my son was at the pumpkin patch last week and he wanted me to make pumpkin bread with it. I used fresh whole cranberries because I love cranberries. They add a nice tart taste to the sweet bread. Some people may not like the tartness but I love it. I thought the batter looked runny but I followed the recipe exactly and had to have faith - the recipe was right again. I baked four mini-loaves in about 40 minutes. I am going to make these for holiday gifts - may omit cranberries for the general public. Thank you for a wonderful recipe. LOVE IT.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Butter and flour a 9-by-5-inch (8-cup) loaf pan and reserve.
  3. Sift together flour, soda, baking powder, salt, nutmeg and cinnamon; reserve.
  4. In a mixer with paddle attachment, cream the butter and sugars together with the ginger.
  5. Then add eggs and pumpkin and mix.
  6. Add dry ingredients in 3 batches, alternating with the milk, beating in just long enough to combine.
  7. Take care not to overmix at this point.
  8. Fold in chopped cranberries.
  9. Scrape batter into prepared pan.
  10. Tap on the counter to remove any air bubbles and bake in preheated oven for about 1½ hours, or until a toothpick comes out clean when poked in the center.
  11. After 45 minutes, rotate pan and place a sheet of aluminum foil loosely over loaf to prevent overbrowning.
  12. (Ovens bake differently so use your best judgment and a doneness test when gauging cooking time.) Cool in pan for 10 minutes, then remove to a rack and turn right-side-up to cool.

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