Pumpkin Cranberry Bread


Delicious, moist, and tangy cranberry pumpkin bread. Good for lunch boxes and anytime snacks!

Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hrs 10 mins


  • 2 ¼ cups all-purpose flour

  • 1 tablespoon pumpkin pie spice

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 2 cups white sugar

  • 1 (15 ounce) can pumpkin puree

  • 2 large eggs

  • ½ cup vegetable oil

  • 1 cup dried cranberries

  • 1 cup chopped walnuts


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans (or 4 mini loaf pans).

  2. Combine flour, pumpkin pie spice, baking powder, and salt in a mixing bowl.

  3. Combine sugar, pumpkin purée, eggs, and oil in a small mixing bowl. Beat until just blended.

  4. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.

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

Nutrition Facts (per serving)

360 Calories
15g Fat
55g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 360
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 10%
Cholesterol 26mg 9%
Sodium 230mg 10%
Total Carbohydrate 55g 20%
Dietary Fiber 3g 9%
Total Sugars 37g
Protein 5g
Vitamin C 2mg 8%
Calcium 55mg 4%
Iron 2mg 11%
Potassium 138mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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