Pumpkin Cranberry Bread

READY IN: 1hr 10mins
Recipe by Ceezie

Great with fresh pumpkin puree or with raisins instead of cranberry

Top Review by MizEmerilLagasse

This was a very good pumpkin bread recipe. Super moist and just enough spice. The only thing I changed was I only added 2 1/2 cups of sugar instead of 3. For my family and I that was plenty of sweetness, and the breads still turned out perfectly sweet with crisp caramelized edges. I made 1 large loaf and 4 smaller loaves for gifts. I couldn't be more pleased with this...unless maybe I add pecans next time ;). Thank you so much for this great recipe. Made for New Kids on the Block tag 08/10.

Ingredients Nutrition


  1. Preheat oven to 350°F Grease two 9 x 5-inch loaf pans.
  2. Combine flour, pumpkin pie spice, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil, applesauce and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
  3. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

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