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Tuesday, January 11, 2011

Pumpkin Cranberry Bread

With ice outside, baking is the perfect afternoon activity to warm up the home and soul!  I had both fresh cranberries and cooked pumpkin on hand.  This recipe seemed to be just perfect! Let the bread set, cool, and "sweeten" a bit!  The tang of the cranberries and sweetness of the pumpkin created a delicious combination of flavors.  Enjoy with a cup of coffee!

Pumpkin Cranberry Bread   adapted from Beta Sigma Phi cookbook
1 cup canned or cooked pumpkin
3/4 cup sugar
1/2 cup milk
2 eggs
1/4 cup butter, melted
2 tsp vanilla
2 tsp baking powder
2 cups flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp ginger
1 cup chopped walnuts (I omitted)
1 cup fresh or frozen cranberries

Combine pumpkin, sugar, milk, eggs, vanilla and butter in a large mixing bowl.

Beat until smooth.

Combine baking powder, flour, cinnamon, baking soda, nutmeg and ginger.  Mix well.  Combine with wet ingredients.
Stir.  Fold in nuts and cranberries.

Pour into 2 greased loaf pans or 4 mini loaf pans.

Bake 2 loaf pans for 70 min or 4 mini loaf pans for 30 min at 350 degrees (or until cake tester/toothpick comes out clean.)  Let cool.

Recipe linked along with other great ideas at Tempt My Tummy Tuesday


  1. YUM! Love the combo of pumpkin and cranberries!

  2. I was pleasantly surprised at how yummy it was! Even better the next morning for breakfast!

  3. This sounds delicious and I could go for a slice of it for breakfast this morning. Great combo of ingredients. I'm new here and will enjoy following to see what's next. The cabbage below sounds delicious also!

  4. Thank you so much for posting! Now I just need to get some cranberries :)

  5. That sounds fantastic! What a great flavor combination!

    jen @