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: 3 cups flour; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon nutmeg; ½ teaspoon allspice; 3 eggs; 2 cups canned pumpkin; 1 cup canola oil; ⅔ cup white sugar; ⅔ cup brown sugar; 3 teaspoons vanilla; 1 cup dried cranberries; 1 cup pecans, chopped

Servings: persons

3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
½ teaspoon allspice
3 eggs
2 cups canned pumpkin
1 cup canola oil
⅔ cup white sugar
⅔ cup brown sugar
3 teaspoons vanilla
1 cup dried cranberries
1 cup pecans, chopped

1
In a large bowl, combine the flour, salt, soda, baking powder, and spices.
2
In another bowl, combine eggs, pumpkin, oil, sugars, and vanilla.
3
Stir into dry ingredients just until moistened.
4
Fold in cranberries and pecans.
5
Pour into 2 greased 8x4-inch loaf pans.
6
Bake at 350F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
7
Cool 10 minutes before removing from pans.

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 16 ingredients. The key ingredients include: 3 cups flour, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon 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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