Cranberry Pumpkin Bread

Here’s a delicious bread recipe for fall:  Cranberry Pumpkin Bread

Cranberry Pumpkin Bread Recipe -

Yield: 2 loaves

Prep Time: 15 minutes

Cook Time: 60 minutes

Cranberry Pumpkin Bread

Great fall bread to have for breakfast and snacking.


  • 2 large slightly beaten eggs
  • 2 cups granulated white sugar
  • 1/2 cup canola or vegetable oil
  • 1 cup canned pure (unsweetened) pumpkin
  • 2 1/4 cups all-purpose flour
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped dried cranberries


  1. Preheat oven to 350°F. Grease and flour two 8-inch loaf pans.
  2. In a large bowl, combine first 4 ingredients; mix well.
  3. In a separate medium bowl, whisk together the flour, spice, baking soda and salt. Add the pumpkin mixture; stir just until dry ingredients are moistened. Stir in the cranberries.
  4. Spoon the batter into the prepared pans. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.


  • If you'd like to use a larger loaf pan (9-inch), pour all of the batter into one pan (3/4 full) to make one large loaf. If there is too much batter, make a few muffins with the extra batter.