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Sensibly Delicious Pumpkin Cranberry Bread

Sensibly Delicious Pumpkin Cranberry Bread
Makes:
10 servings per loaf
Prep Time:
10
minutes
Total Time:
70
minutes
based on
38 reviews
Sensibly Delicious Pumpkin Cranberry Bread is an ideal treat for breakfast, lunch or any time. This easy-to-make recipe is perfect for you to try all year round.

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
  • 1 1/2 cups SPLENDA® Sugar Blend for Baking
  • 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 sweetened dried, fresh or frozen cranberries

Directions:

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine SPLENDA® Sugar Blend for Baking, pumpkin, eggs, oil and 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 60 to 65 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 two loaves.

FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE
as above. Bake for 55 to 60 minutes.

FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE
as above. Bake for 50 to 55 minutes.


Reviews:

Review This Recipe
  •  Star(s)

    Pumpkin Cookies

    Patty Tarica from ,

    Easy to make and taste great!

  •  Star(s)

    pumpkin cranberry bread

    NARCISA GARZA from SANTA ELENA ,TEX.78591

    It is a delicious and very filling bread very easy to make and ingredients are readily available.

  •  Star(s)

    Great Taste & Sensibly Delicious

    Eileen Dunne from Edison, NJ

    Have been baking this bread for a long time. It is not just a Fall bread. Because of the blend of pumpkin and cranberries, my family requests that I bake it year round--at least twice a month.

  •  Star(s)

    Sensibly Delicious Pumpkin Cranberry Bread

    Rebecca Estoesta from Yakima, WA

    This is a great pumpkin bread. It is delicious & lo-cal too,(in place of the oil, I use applesauce) what more could you ask for. I always make extra loafs to give away to friends.

  •  Star(s)

    Pumpkin Cranberry Bread

    Jolie Misek from Wonder Lake, IL

    I have made this bread for at least five years and whenever I make it, people always want the recipe! The flavors work best in the fall, but I like to make this any time of the year. It is easy to make, tastes good, and is good for you!

  •  Star(s)

    Pumpkin Cranberry Bread

    Carol Teitsch from Powell, WY

    I have made this for several years and have had people say they don't like pumpkin but really like this bread it is one of my favorite

  •  Star(s)

    great bread

    MaryAnn Deeble from Tamaqua, PA

    Our 2 yr. old granddaughter is a type 1 diabetic and cannot eat many of the holiday treats but this one was a hit with her and her parents. She could have a small piece and not worry about her blood sugar going too high. It's a great recipe.

  •  Star(s)

    Sensibly Delicious Pumpkin Cranberry Bread

    DEBRA MATTERN from ERIE, CO

    This was a very easy recipe. The results are just as good as the original. The second batch I made using one cup of sugar and one-half a cup of brown sugar and there was no difference in taste. All the loaves went very fast and lots of compliments.

  •  Star(s)

    Sensibly Delicious Pumpkin Cranberry Bread

    JACKIE GILMORE from OLMSTED FALLS, OH

    I love this bread, this is great in the fall with fresh cranberries. Everytime I make this, someone is always asking for the recipe.

  •  Star(s)

    Delicious Crowd Pleaser!

    Lisa Cleath from PASADENA, CA

    I used sugar instead of Splenda, and the loaf and muffins I made went faster than the cookies they were beside...very nice crust and wonderfully moist inside.

  •  Star(s)

    sensibly delicious pumpkin cranberry bread

    Audrey Wolf from BLY, OR

    My husband fell in love with this bread. We could not stay out of it. Everyone should try it, it's so easy to make!

  •  Star(s)

    sensibly delicious pumpkin cranberry bread

    theresa fantazzo from N BELLMORE, NY

    we love pumpkin, my family couldn't get enough of this bread. i used egg substitute for frwsh eggs, and unsweetened applesauce for the oil. the resulting bread was very moist and tasted heavenly. my family wants this one often.

  •  Star(s)

    Big Hit

    TERRI CROW from OAKLAND, MD

    I made this for Thanksgiving this year. The family loved it so I am making it again for Christmas. Plan on making some extra loaves to give as gifts. I used Ocean Spray Craisins and the bread tasted great. I know this will not just be a holiday baking project, but all year round.

  •  Star(s)

    Simply Delicious and Healthy for you too!

    Janet MacDonald from CLARKSVILLE, TN

    Pumpkin cranberry bread is one of my favorite quick breads. So, when I saw this lo-calorie receipe for pumpkin cranberry bread I had to try it. To my surprise there was little difference in sweetness, flavor and texture between this receipe and my regular sugar receipe. I loved it and so did my family. With a great flavored lo-cal verision of this bread I feel quilty free eating twice as much! And, oh yes, it's great toasted with peanut butter too!

  •  Star(s)

    Sensibly Delicious Pumpkin Cranberry Bread

    Phyllis Minich from BUTLER, PA

    This is so good. Everyone loved it and didn't even know it did not have sugar in it. I try to find some recipes with Splenda in it in place of sugar. I am a diabetic and enjoy having something like this every so often and this was so good.

  •  Star(s)

    Sensibly Delicious Pumpkin Cranberry bread

    Kathleen Fedele from SAYRE, PA

    The bread was very easy to make and very delicious tasting. The pumpkin and cranberries make it a nutritious breakfast or snack. I only wish the nutritional values were listed in the recipe.

  •  Star(s)

    Just Great

    Brenda Killebrew from Crown City, OH

    I made two batches of this bread; one with all purpose flour and one with wheat flour. Both turned out great and I received compliments from everyone.

  •  Star(s)

    Pumpkin Cranberry Bread

    MARY MATHEW from LA HARPE, IL

    I made this and it was very good. My family and friends love it. It went fast. Very easy to prepare.

  •  Star(s)

    PUMPKIN CRANBERRY BREAD

    Linda Doolittle from AKRON, OH

    VERY MOIST AND TASTY BREAD YOU CAN SUBSTITUTE THE CRANBERRIES FOR BLUEBERRIES AND IT IS STILL A VERY TASTY BREAD.I REALLY LIKE IT WITH SPLENDA AS I TRY TO LIMIT MY SUGAR PRODUCTS.

  •  Star(s)

    SOOOO EASY AND TASTY!!

    Kathy Gouge from ARGYLE, WI

    What a Yummy treat! I added nuts, i just think bread needs nuts. It made 3 loaves and i still have a little left and i just made tham on the 1st and it's the 3rd, I have 2 men in my house, So sweets don't last! This recipe goes in my Favorite box! Thanks For sharing this!

  •  Star(s)

    Sensibly Delicious Pumpkin Cranberry Bread

    Gail Cope from FAIRFAX, VA

    I made mini-loaves to share with family and neighbors. Everyone loved it!

  •  Star(s)

    Pumpkin Cranberry Bread

    sharleen zulueta from national city, CA

    This Pumpkin Cranberry Bread is the best it melt in your mouth very easy to make. Everybody loved it had fun making it enjoy mmmmmmmmmmmmmmmmm

  •  Star(s)

    Moist and Delicious

    Peggy Olson from COVINA, CA

    This was a great recipe to make. The combination of the pumpkin and the cranberries makes a nice moist bread, not too sweet and would be good any time of the day, toasted, with butter or cream cheese spread on it. This is a good recipe for all year round.

  •  Star(s)

    pumpkin cranberry bread

    CATHY MAYLE from Norwalk, OH

    I made this recipe but with regular sugar and this is so easy to make and is very moist and delicious. I made four loaves around Thanksgiving and they were gone in a flash.

  •  Star(s)

    PumpkinCranberry Bread

    Greta Allen from ELLINGTON, MO

    This is delicious. It makes a bunch, so you can have some to give to friends. We do funeral dinners in our Church, and this would be excellent to take to funeral dinners, when one of our members dies. Thanks,

  •  Star(s)

    Pumpkin Cranberry Bread

    Bonnie Postma from DEMOTTE, IN

    Nice moist bread.I used raisins instead of cranberries and it was very good.

  •  Star(s)

    Pumkin Cranberry Bread

    Jo Anne Lyle from BARRIERE, BC

    It was simple to make, made a lot and was very delicious. It will make a good Christmas Gifts for friends.

  •  Star(s)

    PUMPKIN CRANBERRY BREAD

    barbara bohusz from CHICAGO, IL

    This bread makes my holiday "must-have" list. I used one cup of fresh cranberries -- then added another 1/2 cup of dried cranberries for a wonderful sweet/tart effect.

  •  Star(s)

    pumpkin-cranberry loaf

    Marian Hillyer from EDMONTON, AB

    Truly delicious, wholesome bread/cake loaf. I substitute some of the oil with unsweetened applesauce for a lower fat loaf, also "eggbeaters"

  •  Star(s)

    Pumpkin Cranberry Bread

    tamilyn harvey from APPLE VALLEY, CA

    This bread makes a moist delicious treat, slices great. The teenagers loved it.

  •  Star(s)

    Yummy

    judy hall from Oologah/OK

    This is a moist, delicious bread. Enjoy anytime. I made it and everyone at our family gathering loved it.

  •  Star(s)

    Sensibly Delicious Pumpkin Cranberry Bread

    Tauni Whitley from Bigelow, Arkansas

    Sensibly may be true but sinfully is a better discription. This hits the nail on the head as far as a holiday treat!

  •  Star(s)

    Yummy

    Erica Smalley from MANHATTAN BEACH, CA

    I loved this. I will make it again next year during the holidays.

  •  Star(s)

    Pumpkin Cranberry Bread

    SUSIE ANDREWS from EAST MOLINE, IL

    I made this bread last week for a funeral luncheon. It was a big hit and I was the only one to go home with an empty dessert tray! I used fresh cranberries and added pecans. I will make more little loaves and give them as filler Christmas gifts.

  •  Star(s)

    Pumpkin Cranberry Bread

    Connie Coia from WATERPORT, NY

    This bread was great. I used half of the amount of sugar and used sugar substitue for the other half. I took a loaf to work and everyone raved about it!

  •  Star(s)

    Pumpkin Cranberry Bread

    Ina Chaloner from

    A very moist bread, that got compliments from everyone that tried it. My daughter does not like cranberries, so we substituted pecans..

  •  Star(s)

    This bread is Delicious!

    Yvonne Solkamans from Apple Valley, CA

    I made this bread tonight for our Bible study group and it was all gobbled up. It was truly delicious.

  •  Star(s)

    GREAT PUMPKIN BREAD!

    Tresea Wallis from O FALLON, MO

    The bread is wonderful..easy! I also put walnuts in one loaf, it was great! I'm going to take some to Thanksgiving Dinner!

Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

  • Calories: 250
  • Calories from Fat: 70
  • Total Fat: 8g (13% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 40mg (14% of DV)
  • Sodium: 410mg (17% of DV)
  • Carbohydrates: 34g (11% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 18g
  • Protein: 4g
  • Vitamin A: 100% of DV
  • Vitamin C: 8% of DV
  • Calcium: 2% of DV
  • Iron: 8% of DV

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

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Sensibly Delicious Pumpkin Cranberry Bread

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 cups SPLENDA® Sugar Blend for Baking
  • 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 sweetened dried, fresh or frozen cranberries

 

Directions

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine SPLENDA® Sugar Blend for Baking, pumpkin, eggs, oil and 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 60 to 65 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 two loaves.

FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE
as above. Bake for 55 to 60 minutes.

FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE
as above. Bake for 50 to 55 minutes.

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