Mini Pumpkin Cranberry Breads

Mini Pumpkin Cranberry Breads
Makes:
7
servings per mini loaf
Prep Time:
10
minutes
Total Time:
75
minutes
based on 29 reviews
Mini Pumpkin Cranberry Breads are perfect for snacking and easy to make, too. These colorful mini-breads are excellent for holiday gift giving.

In this recipe:

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Ingredients:

  • 3 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup orange juice or water
  • 1 cup dried cranberries or fresh cranberries

Directions:

PREHEAT oven to 350° F. Grease and flour five or six 5 x 3-inch mini-disposable or metal loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes five or six mini loaves.


Reviews:

Review This Recipe

Awesome Treat

 Star(s)

Betti Mace from Pueblo, CO

I baked this recipe using water instead of orange juice. It turned out just fabulous. I also used the Pampered Chef Mini Loaf stonewear pan. It worked out very well - 4 mini loaves and one regular sized bread loaf. Good flavor and a treat to eat!

Read More Reviews

Review This Recipe
  •  Star(s)

    Delightful!

    Joan Lucas from Mantua, NJ

    Very moist & delicious! Easy to prepare. They freeze well and make excellent gifts for the holidays.

  •  Star(s)

    Pumpkin Cranberry Bread

    Gina Lopez from CARTERVILLE, MO

    I found mixing it in a blender to be incredibly helpful. I didn't have the mini pans required but experimented with a metal coffee can and it worked out well. Just remember to leave enough room for the bread to rise! Not only did my family love the recipe but also my co-workers! Yum! Thanks!

  •  Star(s)

    My family really enjoyed this

    K HARRIS from MI

    I did sub ff plain yogurt for most of the oil to cut the fat. The bread was moist and delicious.

  •  Star(s)

    DELICIOUS

    Tammy Adcock from OXFORD, NC

    Made these in a Texas muffin pan. Very moist on the inside with a crunchy top. Wonderful to pack in lunch box.

  •  Star(s)

    MMmmm....Good Bread!

    Helen Lane from WATERLOO, IL

    I made these the other day, and not one loaf is left. My husband, who usually doesn't want anything to do with cranberries, gobbled this up. It is so good, and the cranberries give it a really good flavor.

  •  Star(s)

    terrific and easy

    J.D. Wilson from Colorado Springs, CO

    This is the 2nd year I have made this and they are well received and requested by all. This year I added chopped walnuts to the batter which made the bread even better. I find I get 6 mini loaves or 2 regular loaves.

  •  Star(s)

    WOnderful

    lora bowler from pittsford, NY

    These mini loaves were very easy to make and taste awesome. I love the addition of the cranberries. I made them for gifts at the holidays and had to make more for myself.

  •  Star(s)

    Wonderfully tasty!

    Osra Twomey from WHITEHOUSE, TX

    I made these mini loafs last Christmas and here I am again looking for the recipe! I added it to my recipe box now so it will be there next year. These really and truly are as good as everyone says they are! DELICIOUS!

  •  Star(s)

    Wonderful

    Rebecca Espinosa from PARKER, CO

    This is one of the best recipes I've used over and over again. I love pumpkin bread and moist at that. The cranberries give it that extra berry flavor that balances well with the spices. I have sent this one to many of my friends.

  •  Star(s)

    Great Breads!

    Gabrielle from North Carolina

    I made these for my son's preschool teachers and they loved them! They wanted the recipes as soon as school was over!

  •  Star(s)

    Mini Pumpkin Cranberry Breads

    jeanne li from ELK GROVE, CA

    This was so easy to make! It is so delicious that I even had guests asking if they can take a loaf home. I gave it to my boyfriends family and i was so honored to hear from his mother (an excellent cook) him a chef raving comments, his grandson wouldn't eat anything else, he loved it so much and kept asking for more! Highly recommend this receipe!

  •  Star(s)

    office gifts

    debbie cowan from pawtucket, RI

    i made these loafs and use mini bundt pans, and used a tooth pick to attach a bow so they resemble wreaths and were a hit with my son, I will be handing them out for office gifts for the holiday..

  •  Star(s)

    Great Tasting Holiday Quick Bread

    Rose-Lynn Jaffe from SKOKIE, IL

    I made these mini breads into cupcakes. My family loved them. My daughter declared them awsome.

  •  Star(s)

    too delicious

    Nichole Hollingsworth from LIBBY, MT

    This recipe was dy-no-mite! The inside was so moist and the outside was a little crunchy. Of course with these mini loaves i had extras to share with friends and family.

  •  Star(s)

    Great Flavor

    Jacqueline Sampson from PATRICK AFB, FL

    This recipe was very moist and flavorful. I used Cinnamon Plus instead of the spices listed, and added 1/4tsp of cloves and ginger. I also added toasted pecans as well as the craisens.

  •  Star(s)

    Good

    Wanda Barrett from OAKHURST, CA

    Good with a cup coffee a big hit!

  •  Star(s)

    Pumpkin cranberry bread

    Tracy Mesiti from HILLSDALE, NJ

    I these were the big hit at brunch this week. Instead of mini loaves I used the batter to make muffins. Wonderful!

  •  Star(s)

    Mini Pumpkin Cranberry Breads

    Phyllis Minich from BUTLER, PA

    I made these for Christmas and used some in gift baskets for my aunts. My son-in-law loved it and so did everyone else. My son-in-law told me I could make this anytime. I think I'll make it instead of cake for his birthday this month. I will make it into large loaf and serve it with ice cream. This recipe is so moist and delicious. This site did it again with another great recipe. You never let me down. Keep them coming.

  •  Star(s)

    Perfect size!!!

    Michael Carow from OSHKOSH, WI

    I made two batches of these for gifts. I baked them in a "mini" loaf pan which gave me eight small loaves, each equal to about one large muffin. The were the perfect size for gift baskets and tasted just great. I used cranberry juice in lieu of orange juice on one batch for a variation of flavor. It seemed to work fine.

  •  Star(s)

    Pumpkin Cranberry Bread

    Patricia Herrick from GOLD CREEK, MT

    Pumpkin breads and cakes are among the very favorites of my family. The cranberries and orange juice add subtle flavors, to this great recipe. I also added a T.orange zest, and served it with butterscotch ice cream topping and chopped pecans.

  •  Star(s)

    Pumpkin Cranberry Bread

    Rona Wiener from PEMBROKE PINES, FL

    For the past 25 years I've been using a very good recipe for Pumpkin Bread. I tried Nestle Pumpkin Cranberry recipe and was surprised to find it was much better then the recipe I was using for so many years. Your recipe was moist and delicious. Thanks.

  •  Star(s)

    Mini Pumpkin Cranberry Breads

    Louetta Ewoldsen from WINTERSET, IA

    These are so moist, absolutely delicious. I gave them as gifts at work and received rave reviews. Will make often. Thanks.

  •  Star(s)

    So Easy and So Worth the Effort

    sharon floyd from NEW YORK, NY

    I made one loaf and 12 muffins. Brought the muffins to work and everyone loved them. They aren't too sweet and have a wonderful aroma. Perfect for the winter months!

  •  Star(s)

    Lots of spicey batter

    Joy Cooper from KEY WEST, FL

    This recipe makes a wonderful moist bread.There is plenty of batter to fill your pans.I made it with orange juice,next time I will add some fresh grated orange zest for even more flavor.

  •  Star(s)

    breads

    EVELYN PEEK from PORTAGE, IN

    I have been looking for a great pumpkin cranbery bread for gift giving, well I have found it, this is just perfect & very good

  •  Star(s)

    A perfect review for the perfect sized gift!

    Cristie Daub from Limerick, PA

    I made one of these for each one of my co-workers for their Thanksgiving Dinner. Most of them tore into them before they even left their offices for the day - awesome reviews from all!! I believe using the orange juice in the recipe makes a great difference. Making the mini breads make perfect gifts.

  •  Star(s)

    PUMPKIN/CRANBERRY BREAD

    MAYBELLE R. AUCLAIR from SANDWICH, MA

    I MADE THIS RECEIPE JUST TO TRY TO SEE IF I WOULD LIKE IT. IT WAS EXCELLENT. SO VERY MOIST AND SO FLAVORFUL. INSTEAD OF ORANGE JCE. IUSED A BLEND OF ORANGE, PEAR, PINEAPPLE AND PEACH AND BELIEVE ME I GOT A LOT OF COMMENTS ON THE MOISTNESS AND FLAVOR. I WOULD RECOMMEND THIS FOR ANYTIME. IT WAS THE BEST I'VE EVER HAD AND I HAVE BEEN BAKING OVER 50 yrs. EXCELLENT!!!

  •  Star(s)

    Awesome Treat

    Betti Mace from Pueblo, CO

    I baked this recipe using water instead of orange juice. It turned out just fabulous. I also used the Pampered Chef Mini Loaf stonewear pan. It worked out very well - 4 mini loaves and one regular sized bread loaf. Good flavor and a treat to eat!

  •  Star(s)

    Mini Pumpkin Cranberry Breads

    Russell VanDyke from Ravenna, OH

    I thought it was a very easy recipe to follow and with very little mess and quick clean up afterwards. And it is very tasty

Nutrition Facts

Serving Size: 1/7 of recipe

Servings Per Recipe:

  • Calories: 180
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 1g (6% of DV)
  • Cholesterol: 25mg (8% of DV)
  • Sodium: 180mg (8% of DV)
  • Carbohydrates: 27g (9% of DV)
  • Dietary Fiber: .5g (4% of DV)
  • Sugars: 18g
  • Protein: 2g
  • Vitamin A: 30% of DV
  • Vitamin C: 2% of DV
  • Calcium: 0% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Mini Pumpkin Cranberry Breads

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup orange juice or water
  • 1 cup dried cranberries or fresh cranberries

 

Directions

PREHEAT oven to 350° F. Grease and flour five or six 5 x 3-inch mini-disposable or metal loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes five or six mini loaves.

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