Cranberry Pumpkin Bread


It is getting cold and fall is here and the next thing we know is thanksgiving followed by Christmas and New Year.  Fall means dishes made with pumpkin – pumpkin pie, cranberries, warm pumpkin soup etc. etc.  We all enjoy something with pumpkin.  This weekend I thought of making a pumpkin bread that has the flavor of pumpkin pie.  The bread is very soft and moist.




  • 1 ¾ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 2 eggs
  • ¾ cups castor sugar
  • ½ cup cooking oil
  • 1 teaspoon vanilla extract
  • 7 oz pumpkin puree (half of one 15 oz can)
  • 1 tablespoon water
  • ¼ cup dried cranberries
  • ¼ cup walnuts chopped



  • Preheat oven to 350 F. Line a 9×5 inch loaf pan with parchment paper and grease lightly.
  • Sift together flour, baking powder, baking soda, salt and pumpkin spice mix and set aside
  • In a large bowl beat eggs lightly and add sugar and beat until mixture is soft and smooth.
  • Beat in oil until oil completely mixes with the egg mixture. Add pumpkin puree and vanilla extract and combine well
  • Add the dry ingredients and mix into the wet ingredients. While mixing add water little at a time and combine to a smooth dough.
  • Add cranberries and walnuts and mix into the dough
  • Transfer batter into the prepared pan and bake for an hour or until a tooth pick inserted in the middle comes out clean
  • Cool in pan on wire rack for 10 minutes. Then remove loaf from pan and cool on rack completely
  • Wrap in plastic wrap and store in an airtight container for 2-3 days.
  • The loaf tastes better when eaten the next day.

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