Cranberry Pumpkin Bread

Cranberry Pumpkin Bread
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Prep Time

Cook Time


Makes 1 loaf


1 3/4 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup pumpkin
1/2 cup oil
2 eggs
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped


Preheat oven to 350ºF.

Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.

Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients, except cranberries, in a separate mixing bowl. Add to dry ingredients, stirring just until dry ingredients are moist. Stir in cranberries.

Spread evenly in a loaf pan. Bake 1 1/2 hours or until a toothpick inserted into the center of the bread comes out clean. Remove from pan. Cool completely on a wire rack.

Makes one loaf.


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Oh, so Wonderful!

Marcia from New Britain, CT

I was given a warm, fragrant loaf of Cranberry Pumpkin Bread last year at Thanksgiving and promptly fell in love with it. I also as promptly made 6 loaves for Christmas to a) give to our good neighbour and kitty-sitter , b) to bring to my in-laws in , and c) to have some for ourselves. It received rave reviews from everyone! I'm about to make 8 loaves for this Christmas...the extra loaves are for the freezer when I'm pining for a slice in March or August. Perhaps I should make an even dozen...


Easy to make, very tasty, but definitely start testing it at 50 minutes or so, doesn't need 90 minutes.

Not just Cranberry & Pumpkin

Mike from Charleston , SC

I made Cranberry & Banana Bread OMG It came out so good.

I like it.

Virginia from Tenino, WA

I made some changes...substituted white whole wheat flour, and then used 3 eggs instead of 2. Added 1 teaspoon vanilla, 1/2 cup sour cream, and 1/4 teaspoon salt. I tented it with foil after 30 minutes, and it only took 55 minutes to bake. Also reduced the sugar down to 1/2 cup, and that seemed plenty. The loaf is very pretty, moist and flavorful, and wholesome, too.

This was the best quickbread I've made!

Accidentally bought a pumpkin for carving that was meant to be used for its meat and then my significant other bought too many cranberries and look what happened: the best quickbread ever and right off the back of the bag. Threw away the bag and found the recipe again here. I'd advise to use the whole cranberry, though. The tartness of the cranberries is perfect with the sweetness of the pumpkin bread.

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