Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

I haven't tried this one. It souds very nice. It's for a request by a poster who needs to use up 1+1/2 cups of leftover pumpkin.

Ingredients Nutrition

Directions

  1. In a bowl place the flour, sugar, cinnamon, pumpkin pie spice, baking powder and salt.
  2. Stir together to combine.
  3. In another bowl place the eggs, oil, milk, and pumpkin.
  4. Stir this until combined then add to the dry ingredients.
  5. Stir the mixture until it is all combined.
  6. At this point stir in the cranberries.
  7. Pour the batter into a greased loaf pan and bake for about 1 hour or until toothpic inserted in center comes out clean in a 350° degree oven.
  8. Enjoy!

Reviews

(3)
Most Helpful

I've used this recipe many, many times now and it always turns out amazing. I do them as muffins instead of a loaf and they are always gone as soon as they are cool enough to eat.

Jorjette February 08, 2009

Tried it this morning and it came out very dense, almost uncooked in the middle. I baked it for 60 minutes bang on. SHould have maybe kept it in longer. I didn't have pie spice so I added own quantities of ginger, allspice, cinnamon, cloves and fresh grated nutmeg. Tasted very good, although it was doughey.

Meringue December 31, 2006

This pumpkin bread is good, but it needs a bit more spice, I think. I did not have pumpkin pie spice, so I subbed a bit of extra cinnamon and some allspice, nutmeg, & ginger. Perhaps I got the spices wrong & if I had the proper mixture it would have been perfect. I pulsed the cranberries in a food processor rather than quarter them, and used a cup or a bit more of berries. The bread is nice and moist, the directions were easy to follow, & the cooking time was spot on. I liked that this recipe used less sugar than most of the pumkin cranberry bread recipes I cheched out.

Judy from Hawaii October 29, 2005

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