Pumpkin Cranberry Bread

Pumpkin Cranberry Bread

  • Prep: 10 min
  • Cook Time: 1 hr
  • Total: 1 hr 10 min
  • Serving: 2 Loaves

This pumpkin bread recipe uses cranberries to give your traditional pumpkin bread a kick.


  • 1 cup frozen cranberries
  • 1 (15 ounce) can pumpkin
  • 3 cups all-purpose flour
  • 3 teaspoons pumpkin pie spice
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 1/2 cup orange juice


  1. Preheat oven to 350 F and grease and flour two 9 x 5-inch loaf pans.
  2. Combine flour, pumpkin pie spice, cinnamon, baking soda and salt in large bowl. In a separate bowl, combine sugar, pumpkin, eggs, vegetable oil and orange juice and beat until just blended. Add pumpkin mixture to flour mixture and stir just until moistened. Fold in cranberries. Spoon batter evenly into prepared loaf pans.
  3. Bake for an hour or until a toothpick inserted in center comes out clean. Cool bread in pans for 10 minutes before removing bread and allowing to cool completely on wire rack.

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