Pumpkin Cranberry Bread
This moist, delicious Pumpkin Cranberry Bread is perfect for fall and Thanksgiving celebrations but you will enjoy it any time of year! The recipe is wonderful with raisins and nuts in place of the dried cranberries or leave them out for loaves of pumpkin bread.
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Pumpkin Cranberry Bread is a Favorite in Our Home…
The scent of this homemade quick bread is heavenly when the weather cools and my family is looking for autumn treats from the kitchen. Since the recipe makes two loaves I can stick one if the freezer for later, however, we usually end up eating both loaves of bread up in 2 or 3 days…it’s that yummy!
For a ‘from scratch’ bread, I like to grow my own pie pumpkins for homemade pumpkin puree for this recipe. You may also substitute any winter squash that has a Butternut type of flavor and texture. Do you need help choosing varieties to grow in your garden? Check out this guide to Choose the Best Pumpkins for Your Homestead.
No room to grow your own? Try your hand at cooking up a pie pumpkin or winter squash from the farmers market! If you don’t have time, don’t fret…go right ahead and use a can of pumpkin puree. Your pumpkin cranberry bread will taste just as wonderful. 🙂
Here’s the easy recipe…
Pumpkin Cranberry Bread
- 3 cups whole wheat pastry flour or unbleached flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsps ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups pumpkin puree (16 oz can)
- 1 cup dried cranberries (sweetened)
- Preheat oven to 350 degrees Fahrenheit. Grease and flour two 9 x 5 x 2 1/2″ bread pans, set aside.
- In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set dry ingredients mixture aside.
- In a large bowl, combine sugar, oil, and eggs. Add pumpkin puree and mix well.
- Gradually add dry ingredient mixture and stir well after each addition.
- Fold dried cranberries into batter.
- Evenly divide batter into two loaf pans and bake for 55 – 60 minutes. Bread is done when a toothpick inserted in center comes out clean.
- Cool loaves completely on a wire rack before slicing.
- Refrigerate loaves for up to a week. You may wrap and freeze bread for up to two months.
Easy Recipe for the Holidays or Everyday!
This bread tastes wonderful in autumn and winter when the weather is cool and you don’t mind turning the oven on to bake. It makes a great treat for your Thanksgiving table, as a hostess gift, or anytime you want something homemade and deliciously flavored with pumpkin spice!
One of the great things about this recipe is just how easy it is to make…you can mix up the batter quickly, pop the loaves in the oven, and get on with your day. Your family and guests will think you slaved over a hot oven all day! 🙂
I hope you enjoy this Pumpkin Cranberry Bread as much as my family does! Try my recipe and leave a comment letting me know how you liked it!
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Shared on Farm Fresh Tuesdays
In addition to writing for her own websites, Lisa has contributed articles to The Prepper Project and Homestead.org.
The author lives outside of Chicago with her husband, son, 2 dogs, 1 cat, and a variety of poultry.
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