Pumpkin Cranberry Bread Recipe

Name: Pumpkin Cranberry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose white flour; ½ cup white sugar; ½ cup packed brown sugar; ¼ teaspoon ground cinnamon; 1 ½ cups pumpkin; ½ teaspoon pumpkin pie spice; 1 teaspoon baking powder; ¼ teaspoon salt; ¼ cup milk; ⅓ cup canola oil or ⅓ cup vegetable oil; 2 eggs; ¾ cup fresh cranberries, quartered

Servings: persons

2 cups all purpose white flour
½ cup white sugar
½ cup packed brown sugar
¼ teaspoon ground cinnamon
1 ½ cups pumpkin
½ teaspoon pumpkin pie spice
1 teaspoon baking powder
¼ teaspoon salt
¼ cup milk
⅓ cup canola oil or ⅓ cup vegetable oil
2 eggs
¾ cup fresh cranberries, quartered

1
In a bowl place the flour, sugar, cinnamon, pumpkin pie spice, baking powder and salt.
2
Stir together to combine.
3
In another bowl place the eggs, oil, milk, and pumpkin.
4
Stir this until combined then add to the dry ingredients.
5
Stir the mixture until it is all combined.
6
At this point stir in the cranberries.
7
Pour the batter into a greased loaf pan and bake for about 1 hour or until toothpic inserted in center comes out clean in a 350 degree oven.
8
Enjoy!

679

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 2 cups all purpose white flour, ½ cup white sugar, ½ cup packed brown sugar, ¼ teaspoon ground cinnamon, and more.

Yes, Pumpkin Cranberry Bread falls under the Baking & Desserts 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.

Pumpkin Cranberry Bread

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