Pumpkin Cranberry Bread

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Another bread recipe from my brother Rick – so pretty and perfect for Thanksgiving morning. Put some yogurt with some fruit or granola on the table, a plate of sliced pumpkin cranberry bread with a dish of cream cheese spread and you’ve got a light meal to get everyone started while you’re getting things going in the kitchen.


1 cup pumpkin
1 cup sugar
1/4 cup water
2 large eggs
1/4 cup vegetable oil
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 baking soda
3/4 tsp. cinnamon
3/4 tsp. ginger
1/8 tsp. cloves
1 cup cranberries


Preheat oven to 350 and butter a loaf pan. I like to line the bottom with piece of parchment paper that I cut to fit – just trace the pan and trim to insert. This makes it so easy to pop your bread out after baking!

In a large bowl beat together pumpkin, sugar, water, eggs and oil. Sift flour, baking powder, salt, baking soda and spices, stir until batter is smooth.

Stir in cranberries and spoon batter into loaf pan spreading evenly.

Bake break in middle of oven for 1 hour and 15 minutes or until tester comes out clean. Cool on rack 10 minutes before turning bread out.

Bread can be made 4 days ahead and chilled covered. Also can be made ahead and frozen.

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