Cranberry Pumpkin Bread Recipe

Name: Cranberry Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 c. all-purpose flour; 2 Tbsp. baking powder; 2 tsp. cinnamon; 1/2 tsp. baking soda; 1/2 tsp. nutmeg; 1/4 tsp. ginger; 2 c. sugar; 2 c. canned pumpkin; 1 c. frozen egg product, thawed or 4 large eggs; 1/2 c. cooking oil; 2 c. coarsely chopped cranberries; 1/2 c. chopped, toasted almonds

Servings: persons

4 c. all-purpose flour
2 Tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/4 tsp. ginger
2 c. sugar
2 c. canned pumpkin
1 c. frozen egg product, thawed or 4 large eggs
1/2 c. cooking oil
2 c. coarsely chopped cranberries
1/2 c. chopped, toasted almonds

1
Grease two 9 x 5 x 3-inch loaf pans.
2
In a medium bowl, stir together dry ingredients and spices; set aside.
3
In large bowl, combine sugar, egg, pumpkin and oil.
4
Add dry mixture to pumpkin mixture, stir just until moistened.
5
Fold in berries and almonds. Pour batter into prepared pans.
6
Bake at 350u00b0 for 60 to 65 minutes or until toothpick inserted near center comes out clean.
7
Cool on wire racks for 10 minutes.
8
Remove from pans, cool completely. Wrap and store overnight.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 c. all-purpose flour, 2 Tbsp. baking powder, 2 tsp. cinnamon, 1/2 tsp. baking soda, and more.

Yes, Cranberry Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Pumpkin Bread

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