Cranberry Walnut Pumpkin Bread Recipe

Name: Cranberry Walnut Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups unsalted butter melted; 5 large eggs lightly beaten; 2 2/3 cups pumpkin puree; 2 1/2 cups sugar; 1 tangerine; 1/2 tangerine; 4 1/8 cups unbleached all purpose flour; 1 tablespoon cinnamon; 1 1/2 teaspoons nutmeg; 2 3/4 teaspoons baking soda; 1 tablespoon kosher salt; 2 cups fresh cranberries; 1 cup walnut pieces; turbinado sugar for sprinkling on top of the loaves

Servings: persons

1 1/4 cups unsalted butter melted
5 large eggs lightly beaten
2 2/3 cups pumpkin puree
2 1/2 cups sugar
1 tangerine
1/2 tangerine
4 1/8 cups unbleached all purpose flour
1 tablespoon cinnamon
1 1/2 teaspoons nutmeg
2 3/4 teaspoons baking soda
1 tablespoon kosher salt
2 cups fresh cranberries
1 cup walnut pieces
turbinado sugar for sprinkling on top of the loaves

1
Preheat the oven to 350 and grease two loaf pans.
2
In a large mixing bowl, combine the butter and the eggs. Whisk in the pumpkin puree and sugar. Stir the tangerine zest and fresh tangerine juice.
3
In a separate bowl, combine the flour, cinnamon, nutmeg, baking soda and mix well.
4
Pour the dry ingredients into the liquid ingredients and fold until combined thoroughly.
5
Gently add the cranberries and walnuts (do not pop the cranberries) evenly throughout the batter.
6
Divide the batter between the 2 loaf pans and sprinkle the top of each loaf with the Turbinado sugar.
7
Bake for 1 hour, or until a toothpick comes out clean when inserted in the middle of the loaf.

2023

kcal

Calories

110

Fat

232

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 1/4 cups unsalted butter melted, 5 large eggs lightly beaten, 2 2/3 cups pumpkin puree, 2 1/2 cups sugar, and more.

Yes, Cranberry Walnut 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.

That's it — enjoy your meal!

Cranberry Walnut Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions