Pumpkin Cranberry Bread Recipe

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by Renae Chiovaro on October 27, 2011

pumpkin cranberry bread recipe

Earlier this week I shared with you how I made pumpkin puree. I made a loaf of pumpkin cranberry bread with the puree and it was so moist!

Pumpkin Cranberry Bread

Preheat oven to 350 degrees.

1 cup all-purpose flour
2/3 cups whole wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, room temperature
1 cup granulated white sugar
1 teaspoon vanilla extract
2 large eggs
1 cup pumpkin puree
1/4 cup orange juice
3/4 cup dried cranberries

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Place butter and sugar in your electric mixer bowl. Beat until light and fluffy (2-3 minutes). Add the eggs, vanilla extract, pumpkin puree, and orange juice. With the mixer on low speed, add the flour mixture and mix just until incorporated. Fold in the dried cranberries.

Spray a loaf pan with cooking spray. Pour the batter into the prepared pan and bake the bread for about 55 - 65 minutes , or until a toothpick inserted into the center of the loaf comes out clean.

Tips

You can use only all-purpose flour if you don’t have wheat flour.
The cranberries can be left out or substituted with dried cherries.
If you don’t have homemade pumpkin puree, use canned pumpkin puree.

Make sure to check out the rest of my easy recipes!

*Remember to click the check box above and you can print the recipe!

Linked at Simply Sweet Home, Mangoes & Chutney

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Renae Chiovaro

Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.