Pumpkin Cranberry Nut Bread


This bread has a terrific combination of flavors that's perfect for the holidays. I like to make and freeze loaves to share with friends and neighbors.

Prep Time:
10 mins
Cook Time:
1 hrs 5 mins
Total Time:
1 hrs 15 mins
32 servings


  • ¾ cup butter or margarine, softened

  • 2 cups sugar

  • 3 eggs

  • 1 (15 ounce) can solid pack pumpkin

  • 1 ½ teaspoons grated orange peel

  • 3 ½ cups all-purpose flour

  • 2 teaspoons ground cinnamon

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • 1 cup chopped walnuts

  • 1 cup chopped fresh or frozen cranberries


  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add pumpkin and orange peel; mix well (mixture will appear curdled). Combine the flour, cinnamon, salt, baking soda and baking powder; add to pumpkin mixture, beating on low speed just until moistened. Fold in walnuts and cranberries. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.