Pumpkin Cranberry Bread

pumpkin cranberry breadBeing that Thanksgiving is this week, I'm all about anything and everything pumpkin. Pumpkin lattes, pumpkin soups, and of course, pumpkin desserts. Thing is, for the past few days, I've been racking my brain, trying to come up with something pumpkin-y to bring to my in-laws on Thanksgiving, and I can't find anything. Whatever I decide to bring needs to not only be super easy to make (between working and packing and life in general, I don't have time for anything too elaborate), it needs to be able to travel. I'm in New York, they're in Chicago.

After lots of thought and Google searches, I found what I'm bringing. It's easy. It's no-fail delicious. It's pumpkin cranberry bread. Yum.


Pumpkin Cranberry Bread from All Recipes


  • 2 1/4 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup dried cranberries
  • 1 cup chopped walnuts


1. Preheat oven to 350 degrees F. Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).

2. In a mixing bowl, combine flour, pumpkin pie spice, baking powder, and salt.

3. Combine eggs, sugar, pumpkin, and oil in small mixing bowl. Beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.

4. Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)


Image via David Leggett/Flickr

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