For an enhanced flavor, toast the walnuts in a dry skillet over medium heat for 5-7 minutes, or until fragrant. Allow to cool before chopping and adding to the batter. To ensure a moist bread, avoid overbaking. Check for doneness with a toothpick inserted into the center; it should come out clean or with a few moist crumbs attached. This bread freezes well. Wrap cooled loaves tightly in plastic wrap and then in foil. Thaw at room temperature before serving.
Pumpkin Cranberry Bread
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PREP TIME10 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs
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SERVING14 People
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VIEWS670
Embrace the season with this exquisitely moist and fragrant Pumpkin Cranberry Bread, a delightful fusion of autumnal spice and tart cranberries. The addition of toasted walnuts provides a satisfying crunch, making it a perfect centerpiece for holiday gatherings or a cherished homemade gift.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate55 g
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Cholesterol26 mg
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Fiber3 g
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Protein5 g
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Saturated Fat2 g
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Sodium230 mg
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Sugar37 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans (or four mini loaf pans). (Prep time: 10 minutes)
02 Step
Recipe View In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. (5 minutes)
03 Step
Recipe View In a separate mixing bowl, combine the sugar, pumpkin purée, eggs, and oil. Beat with an electric mixer until just blended. (3 minutes)
04 Step
Recipe View Gently fold the wet ingredients into the dry ingredients with a wooden spoon until just moistened. Be careful not to overmix. (5 minutes)
05 Step
Recipe View Fold in the dried cranberries and toasted walnuts until evenly distributed throughout the batter. (3 minutes)
06 Step
Recipe View Spoon the batter evenly into the prepared loaf pans. (2 minutes)
07 Step
Recipe View Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 50-60 minutes. (Bake time: 50-60 minutes)
08 Step
Recipe View Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely. (Cooling time: 2 hours)
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Heath Mayer
Mar 22, 2025Emily: "Ashley, make sure you don't overmix the batter! Overmixing can cause the bread to sink.
Meagan Robel
Feb 11, 2025Chris: "I used maple syrup instead of sugar, and it turned out great! A little less sweet and more natural.
Akeem Hermiston
Oct 31, 2024Sarah: "This bread is amazing! So moist and flavorful. My family devoured it in one day!
Euna Tromp
Jun 30, 2024David: "Easy to follow instructions and a delicious result. I'll be making this again for Thanksgiving.
Ottilie Larkin
Jul 17, 2023Michael: "I've made this recipe twice now, and it's always a hit. The cranberries add the perfect amount of tartness.
Nickolas Lebsack
Dec 26, 2022Brittany: "This is the best pumpkin bread recipe I've ever tried. Thank you!
Tessie Feest
Dec 24, 2022Ashley: "My bread sunk in the middle. What did I do wrong?
Grover Collier
Sep 25, 2022Jessica: "I added chocolate chips, as suggested, and it was incredible! Definitely a new favorite.