Go Back
Print

Pumpkin Cranberry Bread

This is a wonderfully moist quick bread that your whole family will enjoy.

Ingredients

  • 2 eggs slightly beaten
  • 1 1/2 cups sugar
  • 1/2 cup canola or vegetable oil
  • 1 cup pumpkin canned
  • 2 1/4 cup flour
  • 1 Tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh or frozen cranberries chopped

Instructions

  1. Combine the first 4 ingredients and mix well. 

  2. Combine the flour, spices, soda and salt in a large bowl.

  3. Add the dry ingredients slowly to the pumpkin mixture.  Stir until moistened.

  4. Add in the chopped cranberries. Pour into 2 greased loaf pans.  If you are using mini loaf pans the batter from 1 loaf will fill 3 small pans.

  5. Bake the large loaves for 1 hour.  Check the center for doneness.  Small loaves will only take 45-50 mins. 

  6. Allow to cool slightly on a rack before removing from the pan.

  7. If you like a glaze, you can drizzle on the loaf after it has cooled completely.   To make a glaze: mix 1 cup powdered sugar with 1-2 Tbsp milk and 1/2 tsp. vanilla extract.  Blend and drizzle.