Pumpkin Cranberry Bread

Pumpkin Cranberry Bread

In this recipe:

based on 42 reviews
This Looks YUMMY!
4
10 min.
prep
120 min.
total
7 servings per mini loaf

With their delicious pumpkin flavor and bursts of cranberry color, these beautiful Pumpkin Cranberry Bread loaves make a perfect little treat. Simply wrap them with colorful ribbon for a thoughtful gift that will be enjoyed by all.

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 Apple NESTLÉ® JUICY JUICE® 100% Juice
  • 1 cup sweetened dried, fresh or frozen cranberries
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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, oil and Juicy 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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Too oily

Though the bread was tasty, I found the texture of the bread too oily. I would cut the oil in half and replace with water or other liquid but not fat.

- S Mlouie from

Altered recipe

I made this recipe using only one teaspoon of salt instead of 1 and a half teaspoons. Also I used only 1/2 cup of oil instead of 1 cup, and 1 cup of light brown sugar with 1 cup regular sugar, added a capful of vanilla too. I agree that one cup of cranberries isn't enough, so I added a 1/2 cup more. Instead of using apple juice I used a mixture of pear and cranberry juices. Tweaking the recipe this way gave it more of a bread feel, and an adult taste. My coworkers loved it!

- Gabrielle Duszak from Philadelphia, PA

Yummy...

I made this for my daughters kindergarten Thanksgiving feast at school. They are so good. Next time I am going to add more berries, 1 cup of fresh berries doesn't go far when you make this as muffins. But, the pumpkin taste is wonderful. This recipe is replacing the family recipe I have been making for years. Yummy....

- JEANNE Welker from BROKEN ARROW, OK

My Favorite Pumpkin Bread

This is my favorite recipe, whenever I think Pumpkin Bread, this is the recipe I turn to. Easy and delicious !!

- Debbie H from BARRON, WI

YUMMY FOR THE TUMMY!

WHILE BACK, I DID MY FIRST PUMPKIN BREAD, AND IT WAS EXCITING BECAUSE, I COULDN'T WAIT TO TASTE IT. BUT, AT LAST, I DID, I ENJOYED IT WITH SOME FRIENDS, AND THEY THOUGHT THAT I WENT TO THE STORE AND BOUGHT IT.HA! WE LOVED IT!

- CINDY IZAGUIRRE from LANCASTER, CA

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Nutrition Facts

Serving Size: 1/7 of Recipe

Servings Per Recipe: 7

  • Amount Per Serving
  • 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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