Pumpkin Cranberry Bread

Pumpkin Cranberry Bread
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 1:25 h
  • Ready In : 1:45 h

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


Step 1

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!

Step 2

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.

Step 3

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

Step 4

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.

Chris's 'Little' Bro

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