Pumpkin Cranberry Bread

If you can't find the cranberries, this works well with raisins too.

Ready In:
1hr 15mins
Yields:
Units:

ingredients

directions

  • Heat oven to 350*.
  • Grease and flour 2 loaf pans.
  • Mix flour, pie spice, baking soda, salt and sugar.
  • Beat together pumpkin, eggs, oil, and orange juice.
  • Add flour mixture, beat just until blended.
  • Fold in cranberries.
  • Pour into pans.
  • Bake for 60-65 minutes until bread texts done.
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RECIPE MADE WITH LOVE BY

@MizzNezz
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@MizzNezz
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"If you can't find the cranberries, this works well with raisins too."
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  1. Michelle S.
    This bread is AMAZING!!! Perfectly spiced and moist beyond belief. ANd the best thign is you can put it all together with little fuss and get a first rate return! I love the cranberries in this, and it is also the perfect amount, not too many or too little. My husband has already TOLD me he wants to see this made again and soon!
    Reply
  2. cautious_cook
    A very good bread, thanks! I made a few substitutions... Omitted the salt and cut the sugar back to 2 cups. I used melted margarine instead of oil. I substituted some flax seed meal for some of the oil. The ratio is 3:1, so I subbed 3/4 c flax seed for 1/4 c of the oil. It looks strange to add so much grain but it really does work out fine. All said, I added 3/4 c margarine and 3/4 c flax seed meal. The loaves were moist and had a nice crisp on top. Thanks for the recipe!
    Reply
  3. cautious_cook
    A very good bread, thanks! I made a few substitutions... Omitted the salt and cut the sugar back to 2 cups. I used melted margarine instead of oil. I substituted some flax seed meal for some of the oil. The ratio is 3:1, so I subbed 3/4 c flax seed for 1/4 c of the oil. It looks strange to add so much grain but it really does work out fine. All said, I added 3/4 c margarine and 3/4 c flax seed meal. The loaves were moist and had a nice crisp on top. Thanks for the recipe!
    Reply
  4. t_blumenauer
    I have been looking for this, it is sooo good from what i've heard anyway haven't tried it yet BUT when I saw you posted it I knew it MUST be good. I have tried ALOT of your recipes and not one disappointment! Thanks so much!
    Reply
  5. Judy from Hawaii
    This recipe is an undiscovered gem! I made it a few weeks ago & inadvertantly left out the baking soda. Needless to say, the results were unsatisfactory. I ate it anyway; the texture was wierd, but the taste was good. I did think the bread perhaps didn't need quite so much sugar, so when I made it today I cut back to 2 cups. It turned out great - it is very rich, and the pumkin & cranberry flavors compliment each other nicely. Thanks, Inez.
    Reply
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