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Mom's Fresh Cranberry-Pumpkin Bread

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"Many years ago, I was putting together my first cookbook of memorable recipes. This one was from my mom and remains one of my all-time favorites! Freezes well. Delicious warm or cooled."
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1 h 25 m servings 260
Original recipe yields 20 servings (2 9x5-inch loaves)


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  1. Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pan with cooking spray.
  2. Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
  3. Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add to the dry ingredients and beat until well combined. Add cranberries and stir to blend. Divide batter between the prepared pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.


  • Cook's Notes:
  • Grease and flour the loaf pans instead of using cooking spray, if preferred.
  • Substitute fresh pumpkin puree for the canned, if desired.
  • If using frozen cranberries, do not thaw.

Nutrition Facts

Per Serving: 260 calories; 7.1 46 4.1 38 188 Full nutrition

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