Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

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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Recipe Summary test

prep:
15 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 25 mins
Servings:
20
Yield:
2 9x5-inch loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pan with cooking spray.

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  • Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.

  • 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.

  • 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

260 calories; protein 4.1g; carbohydrates 46g; fat 7.1g; cholesterol 37.9mg; sodium 188.5mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/08/2020
My family loved this! It's not very sweet so it was perfect. I was concerned the cranberries wouldn't cook because they go in fresh, but they did. I didn't have enough pumpkin spice, but I found a recipe and made my own and it was perfect! It took much longer to bake and it was great that it made 2 loves so I could give one to my kids. Very easy to make. Read More