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Pumpkin Cranberry Bread

Pumpkin Cranberry Bread

Fall is the perfect time for everything pumpkin. It seems you can find pumpkin spike everything these days, from pumpkin coffee, cereal, oatmeal, soup, yogurt, cookies, muffins, beer, and so much more. I happen to love most things pumpkin, and this Pumpkin Cranberry Bread is one of my favorites. I’ve been making this recipe for years, long before pumpkin was a craze. It’s the moistest pumpkin bread you’ll every try! One bite and you will be making it all winter long, and everyone will be asking you for the recipe. Here it is, enjoy!

This recipe, and 499 others can be found in our cookbook “Rocky Mountain Lodge & Cabins MORE Favorite Recipes” and can be PURCHASED HERE.

 

Prep Time: 10 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour
Servings: 2 loaves

Ingredients:

  • 3 cups flour
  • 1 Tbsp + 2 tsp. pumpkin pie spice
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 2 1/2 cups granulated sugar
  • 1 (15-oz) can pumpkin puree (not pumpkin pie filling)
  • 4 large eggs
  • 1 cup vegetable or canola oil
  • 1/2 cup orange juice
  • 2 cups cranaberries (fresh or frozen), dusted lightly with flour
  • 1 cup chopped walnuts, optional

Instructions:

  1. Preheat oven to 350°F. Grease and flour two 9x5-inch loaf pans. Set aside.

  2. In a large bowl sift together the flour, pumpkin pie spice, baking soda, and salt.

  3. In a separate bowl combine sugar, pumpkin, eggs, oil, and orange juice.

  4. Add wet ingredients to dry ingredients and stir just until combined. Fold in cranberries and walnuts. Pour and spread evenly in prepared loaf pans. Bake 45-50 minutes, or until a toothpick inserted in the middle comes out clean (unless you stab a cranberry, then try another spot).

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