• Prep Time: 20 min
  • Cooking Time: 60 min
  • Serves: 1 loaf

Cranberry-Pumpkin Bread Recipe

  • Recipe Submitted by on

 Ingredients List

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 3/4 teaspoons salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons unsalted butter, softened
  • 1 cup plus 1 tablespoon granulated sugar, divided
  • 2 large eggs
  • 1 cup canned pure pumpkin (not pumpkin pie mix)
  • 1 teaspoon vanilla extract
  • 2/3 cup buttermilk
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1/8 teaspoon ground cinnamon


Preheat oven to 350.
In a medium bowl, whisk together flour and next four ingredients.
In the bowl of a stand mixer outfitted with a paddle attachment, beat butter at medium-high speed until fluffy. Gradually add 1 cup sugar, beating until full incorporated. Add eggs, 1 at a time, and beat until blended. Beat in pumpkin and vanilla. Add the buttermilk and dry ingredients in 2 additions each, alternating between the wet and dry ingredients, ending with the dry ingredients. Stir until full incorporated. Stir in the cranberries and pecans.
Spoon batter into a greased 9 1/4x5 1/4x3-inch loaf pan, spreading even with a spatula. In a small bowl, mix together the remaining 1 tablespoon sugar and the cinnamon. Sprinkle evenly over the batter.
Place pan in the oven and bke until tester inserted in the center comes out clean, approximately 1 hour. Cool in pan on wire rack for 10 minutes before inverting onto the rack to cool completely.

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