Maple-Glazed Pumpkin Cranberry Loaf

READY IN: 1hr 20mins
Recipe by Kathleen Constance

I found this loaf recipe in our local newspaper. It's moist and tasty, and can be frozen for later, or sliced, heated up and served with ice cream. Makes 2 loaves.

Top Review by DailyInspiration

Delicious! This is a great pumpkin cranberry bread - so moist! I have a traditional pumpkin bread that I love, but have never found one with cranberries that I like -- well, now I have. Made this as a Thanksgiving dessert, but couldn't wait -- we are enjoying it right now with our morning coffee. Thanks for the post.

Ingredients Nutrition


  1. Preheat oven to 350°F Place the first six ingredients in a bowl and whisk to combine. Mix in the cranberries and nuts. Place pumpkin, sugar, apple sauce, oil and eggs in a second bowl and whisk to combine. Mix the dry ingredients into the wet until just combined.
  2. Grease two non-stick loaf pans with vegetable oil spray. Divide the batter between the two pans.
  3. Bake for 55-60 minutes, or until the loaf springs back when touched in the centre. Set the loaves on a baking rack. While still warm, brush the tops of each loaf with maple syrup (note -- I used more that the 1/3 cup suggested).
  4. When cooled to room temperature, remove the loaves from the pans.

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