Pumpkin Cranberry Bread

Name: Pumpkin Cranberry Bread
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 2 loaves (16 slices each)
Ingredients: 3-3/4 cups all-purpose flour; 3 cups sugar; 4 teaspoons pumpkin pie spice; 2 teaspoons baking soda; 1 teaspoon salt; 4 large eggs, room temperature; 1 can (15 ounces) solid-pack pumpkin; 1/2 cup canola oil; 2 cups fresh or frozen cranberries, thawed; 1 cup chopped walnuts

Total Time Prep: 20 min. Bake: 70 min. + cooling

Yield 2 loaves (16 slices each)

Test Kitchen Approved

What makes this pumpkin cranberry bread recipe truly special is its versatility and ease of preparation yielding two loaves that are delicious to share or to stock your freezer for future sweet treats.

Ingredients

3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts

Directions

In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts

1 slice: 197 calories, 6g fat (1g saturated fat), 27mg cholesterol, 162mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 4g protein.

Put leftover cranberries and pumpkin to great use in this moist quick bread. It’s very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. —Dixie Terry, Goreville, Illinois

Recipe Creator

Community Cook