October Pumpkin Bread with Cranberries

October Pumpkin Bread with Cranberries

  • Prep: 15 min
  • Cook Time: 1 hr 15 min
  • Total: 1 hr 30 min
  • Serving: Makes 1, 9x5x2-inch loaf

The cool and crisp days of fall are perfect for baking satisfying comfort foods. Try this pumpkin bread recipe smothered with a pat of butter and served with a steaming cup of coffee.


  • 2-1/4 cups flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground, fresh nutmeg
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1-1/2 cups sugar
  • 1-3/4 cups pumpkin puree (15 oz can)
  • 1/2 cup vegetable oil
  • 1 cup fresh or dried cranberries


  1. Preheat the oven to 325 degrees and butter or spray a 9x5x2-inch loaf pan.
  2. In a medium bowl, mix together the flour, spice, nutmeg, baking powder and salt with a wire whisk.
  3. In a large bowl, beat the eggs, sugar, pumpkin, and oil with a handheld mixer until smooth.
  4. Add the flour mixture to the wet ingredients and stir well; fold in the cranberries.
  5. Empty batter into the prepared loaf pan and bake for 1 hour and 15 minutes until a toothpick inserted in the center tests clean. Remove bread, let sit for 5 minutes and then slice and serve.


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