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Pumpkin Cranberry Bread

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Homemade Pumpkin Cranberry Bread on a cutting board dusted with powdered sugar.
Prep Time: 
10 minutes, plus 60 minutes cook time, plus 30 minutes cool time
Number of Servings: 
24 slices

Ingredients

  • 1 1⁄2 cups all-purpose flour
  • 1 1⁄2 cups whole-wheat pastry flour
  • 1 Tbsp plus 2 tsp pumpkin pie spice
  • 2 tsp baking soda
  • 1 1⁄2 tsp salt
  • 1 1⁄2 cups granulated sugar
  • 1 can (15 ounces) pumpkin puree
  • 4 large eggs
  • 1⁄2 cup vegetable oil
  • 1⁄2 cup Greek yogurt
  • 1⁄2 cup orange juice or water
  • 1 cup sweetened dried, fresh or frozen cranberries

Directions

  1. Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
  2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
  3. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended.
  4. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries.
  5. Spoon batter into prepared loaf pans.
  6. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
  7. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Notes

  • Recipe makes two loaves. For three 8 x 4-inch loaf pans: Prepare as above. Bake for 55 to 60 minutes.
Nutrition Info: 
1 slice, made with orange juice and fresh cranberries: 170 Calories, 3 g Protein, 28 mg Cholesterol, 27 g Carbohydrates, 14 g Total sugars (13 g Added sugars), 1 g Fiber, 6 g Total fat (1 g sat), 172 mg Sodium, ★ Vitamin A, Vitamin B1 (thiamine)

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Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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