Cranberry Pumpkin Bread

Prep Time
Cook Time
1h 25m
Ready In

"The original recipe used walnuts instead of raisins and also used a pumpkin pie spice that I didn't have. The spices I listed are my sub for pumpkin pie spice mix. We really liked this bread. Recipe source: Bon Appetit (October 2003) makes one loaf or 1 small loaf and1 mini loaf"

Original recipe yields 8 servings


  • Serving Size: 1 (137 g)
  • Calories 367.1
  • Total Fat - 11.1 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 77.2 mg
  • Sodium - 314.4 mg
  • Total Carbohydrate - 62.1 g
  • Dietary Fiber - 1.8 g
  • Sugars - 34.6 g
  • Protein - 6.3 g
  • Calcium - 93.8 mg
  • Iron - 1.1 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Butter one loaf pan (9 1/4 x 5 1/4) or use a small loaf and and 1 mini/individual loaf pan. Line bottom and 2 long sides with waxed paper.

Step 3

Sift dry ingredients together (flour - baking soda) in a bowl.

Step 4

Using an electric mixer beat the butter until fluffy; gradually add 1 cup of sugar; beating until blended. Beat in the eggs, one at a time. Beat in pumpkin and then the vanilla. Beat in the dry ingredients alternately with the buttermilk (2 additions each). Fold in cranberries and raisins and/or nuts. Transfer batter to pan(s) and sprinkle with the remaining sugar.

Step 5

Bake for 60-70 minutes or until bread tests done. Cool bread in pan on rack for 15 minutes.

Step 6

Loosen bread from pan and turn out on rack. Cool bread completely.

Step 7

Can be made 2 days ahead, wrap and store at room temperature. This bread also freezes well.

Tips & Variations

No special items needed.



This is a perfect bread to make at this time of year. Resulted in a nice and moist bread. I wanted to use up some homemade cranberry sauce so I some-what swirled it into the bread and added raisins as suggested. This bread tasted great alongside tea. Made it for Billboard Tag game and thank you ellie for sharing.

review by:
(14 Dec 2015)


Super moist and very tasty. I used the walnuts option since we don't like raisins (but love dried cranberries). This will be made over the holidays for sure.

review by:
(24 Oct 2015)