Rating: 4.51 stars
214 Ratings
  • 5 star values: 146
  • 4 star values: 46
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 4

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

Recipe Summary test

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
14
Yield:
14 servings
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).

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

  • 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.

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

Nutrition Facts

360 calories; protein 4.6g; carbohydrates 55.1g; fat 14.5g; cholesterol 26.4mg; sodium 229.8mg. Full Nutrition
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Reviews (218)

Most helpful positive review

Rating: 5 stars
07/24/2006
This was great. I used pecans instead of walnuts. I used one cup of pumpkin puree. I added 1/2 cup sweetened flaked coconut--a great addition that my family liked. One Tbsp. of pumpkin pie spice is equivalent to: 1-1/2 tsp. cinnamon, 3/4 tsp. ginger, 3/8 tsp. cloves and 3/8 tsp. nutmeg. Thank you, Linda!! Read More
(125)

Most helpful critical review

Rating: 3 stars
01/23/2005
This pumpkin bread was good but not the best. I've made tastier loaves. I think I prefer fresh cranberries over the dried ones used in this recipe. Read More
(16)
214 Ratings
  • 5 star values: 146
  • 4 star values: 46
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 4
Rating: 5 stars
07/24/2006
This was great. I used pecans instead of walnuts. I used one cup of pumpkin puree. I added 1/2 cup sweetened flaked coconut--a great addition that my family liked. One Tbsp. of pumpkin pie spice is equivalent to: 1-1/2 tsp. cinnamon, 3/4 tsp. ginger, 3/8 tsp. cloves and 3/8 tsp. nutmeg. Thank you, Linda!! Read More
(125)
Rating: 5 stars
12/23/2003
I've been making this same recipe for years. I always use fresh cranberries (which I keep in the freezer and add directly to the batter) and substitute applesauce for half-to-all of the oil. It still comes out moist, just a little less heavy. I love this bread!!! Read More
(104)
Rating: 5 stars
07/27/2007
I had to bake this bread two different times -- my first loaf had a thick, doughy texture (probably because I only baked it for 60 minutes). My second time, I still used one 9x5 in. pan and baked it for 1 hr. and a half, and it came out perfect. I also added 2 tsps. of vanilla extract and an extra egg. For the 2 c. sugar, I used 1 c. white and 1 light brown. The taste is excellent! If you use only one 9x5 pan, you might have to cover the top with foil to prevent overbrowning. Read More
(68)
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Rating: 5 stars
11/21/2006
I just loved this bread! I did use fresh cranberries which I rough-chopped in the food processor and I did add a little more spice (cinnamon allspice nutmeg and cloves.) Also I added 1/4 cup applesauce. The recipe yielded 2 (8x4) loaves and 2 mini loaves. I just delivered my 2 larger loaves to the neighbors for a Thanksgiving treat! My husband and I treated ourselves to a mini-loaf first...and it was wonderful! Read More
(34)
Rating: 5 stars
11/17/2005
LOVE this bread. I used freesh pumpkin from our fall pumpkins. SOOOO good. The one thing I would say is you would want to sift the dry ingrediants or be sure to mix it up really well so there are no lumps of flour. I found that with the first batch the lumps of flour never blended into the bread while it cooked and I ended up with a few dry lumps of flour in the baked bread. I like to bake extra and slice it up to freeze individual pieces to be taken out when ever I just want a nibble to enjoy with a cup of coffee. Read More
(32)
Rating: 5 stars
06/21/2003
I've never cooked with cranberries before and was skeptical about making this, but it turned out wonderful. It's moist, not too sweet, a perfect bread with coffee or tea. I used 2 cups of fresh cranberries and baked it for 55 minutes. Everyone loved it. Read More
(30)
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Rating: 4 stars
09/01/2010
This was a really good base recipe. When I first used it I was pretty inexperienced in pumpkin bread, but have since made dozens of loaves and learned a lot! First, I much, MUCH prefer to use fresh pumpkin puree than canned. You just cannot get the same fresh flavor from a can and, really, it's not that much more work. I highly recommend using fresh/frozen cranberries which have been roughly chopped for a really nice, tart bite of flavor in every mouthful. For most loaves I either reduce or omit the oil and add instead either apple sauce, sour cream, plain yogurt or a combo of two of those things. We like spicy bread so we add quite a bit more pumpkin pie spice and a bit more cinnamon as well. I replace half the white sugar with brown. If you change ONLY one thing, use fresh/frozen cranberries! So yummy! Read More
(25)
Rating: 5 stars
09/30/2003
This bread was very good; moist and not too sweet. I used fresh, rather than dried cranberries because that's what I had. Next time I'll use more cranberries. I'll bet using 1/2 brown sugar and 1/2 white sugar would make this recipe even better. Read More
(24)
Rating: 5 stars
06/16/2005
This is SOOO good! I love this stuff! I'll be adding this one to my recipe file. I got 5 mini loaves out of the recipe and baked them for 40 minutes. Thank you so much for sharing! Read More
(20)
Rating: 3 stars
01/23/2005
This pumpkin bread was good but not the best. I've made tastier loaves. I think I prefer fresh cranberries over the dried ones used in this recipe. Read More
(16)