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Cranberry Pumpkin Bread Recipe

This Cranberry Pumpkin Bread Recipe can be made for the holidays or for any time of year. It is moist and sweet and the cranberries really add a nice zing. If you are a fan of pumpkin bread, you must try this variation!
5 from 13 votes
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Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 24
Calories: 297kcal
Author: Vicky

Equipment

Ingredients

Instructions

  • Preheat oven to 350 degrees and spray loaf pans with the baking spray, set aside.
  • Using a stand mixer, beat together the pumpkin puree, canola oil, and eggs until combined
  • Using a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and ground cloves until combined.
  • Gradually mix in the dry ingredients into the wet until combined.
  • Stir in the sliced cranberries and ¾ C of the pecan chips until combined.
  • Evenly divide the batter between the two loaf pans.
  • Sprinkle some whole cranberries and the remaining pecan chips onto the top of both pans.
  • Place into the oven and bake for 60-75 minutes or until a toothpick comes out clean.
  • Allow to cool completely once baked and enjoy! 

Video

Nutrition

Calories: 297kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 117mg | Potassium: 89mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2805IU | Vitamin C: 1.5mg | Calcium: 17mg | Iron: 1.4mg
Try this Recipe! Pin it for Later.Mention @vickycat or tag #messforless!