Pumpkin Cranberry Bread

Prep Time
Cook Time
1h 15m
Ready In

"This is one of my favorite pumpkin breads, I have also made this using blueberries in place of the cranberries, amounts listed makes two 9x5 loaves, they freeze very well"

Original is 24 servings


  • Serving Size: 1 (87.8 g)
  • Calories 295.8
  • Total Fat - 11.8 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 39.3 mg
  • Sodium - 306.9 mg
  • Total Carbohydrate - 44.5 g
  • Dietary Fiber - 1 g
  • Sugars - 29.1 g
  • Protein - 3.5 g
  • Calcium - 21.9 mg
  • Iron - 0.6 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Set oven rack to second-lowest position.

Step 3

Grease and flour two 9 x 5-inch loaf pans.

Step 4

In a large bowl combine the flour with pumpkin pie spice, baking soda and salt.

Step 5

In another large combine both sugars with pumpkin puree, eggs, vanilla, vegetable oil or melted butter and orange juice; beat until just blended.

Step 6

Add pumpkin mixture to flour mixture; using a wooden spoon stir just until moistened. Fold in cranberries.

Step 7

Divide the batter into prepared loaf pans.

Step 8

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.

Step 9

Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.


No special items needed.

3 Reviews


This is delicious. And so moist! I cut recipe in half for one loaf. I used fresh orange juice and decided to add the zest also, which kicked up the orange flavor. Spices were perfect.


review by:
(30 Nov 2018)


I love this pumpkin bread. I use soft white whole wheat flour and nobody can tell the difference. My mother always asks for another loaf, so I make this often around the holidays. If we get to keep any for ourselves, we freeze one loaf while we devour the other!


review by:
(5 Nov 2011)


Sorry Mom.......I thought your pumpkin bread was the best......but this tops it. I made it with cranberries and it was heaven! I think blueberries would be good too. Thank you Kittencal, another 10 star recipe. You are going to make me a good cook, if you keep these recipes coming.


review by:
(30 Oct 2011)

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