Best 7 Pumpkin Cranberry Bread Loaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Calling all pumpkin and cranberry enthusiasts! This article is your one-stop destination for the most delectable Pumpkin Cranberry Bread Loaf recipes that will tantalize your taste buds and fill your home with the warm aroma of fall. From classic to unique twists, these recipes offer a delightful variety to suit every palate. Get ready to embark on a baking journey that celebrates the flavors of the season and creates memories that will last a lifetime.

Dive into the classic Pumpkin Cranberry Bread Loaf recipe, a timeless favorite that combines the rich flavors of pumpkin and the tangy sweetness of cranberries. This classic loaf is moist, flavorful, and bursting with autumnal goodness.

For those who enjoy a touch of indulgence, the Pumpkin Cranberry Swirl Bread Loaf is a must-try. Layers of pumpkin and cranberry batter are swirled together to create a visually stunning and incredibly flavorful loaf that is sure to impress your friends and family.

To add a touch of sophistication to your baking, try the Pumpkin Cranberry Orange Bread Loaf. The zesty orange flavor perfectly complements the pumpkin and cranberries, creating a delightful citrusy twist that will leave you wanting more.

If you're looking for a healthier alternative, the Gluten-Free Pumpkin Cranberry Bread Loaf is a fantastic option. This recipe uses almond flour and coconut flour to create a moist and flavorful loaf that is perfect for those with gluten sensitivities or those who simply prefer a healthier bread option.

And for those who love a little extra crunch, the Pumpkin Cranberry Granola Bread Loaf is a must-make. This recipe incorporates a crunchy granola topping that adds a delightful textural contrast to the soft and tender pumpkin bread.

Whether you're a seasoned baker or just starting out, these Pumpkin Cranberry Bread Loaf recipes are sure to delight your taste buds and make your kitchen smell amazing. So grab your apron, preheat your oven, and let's get baking!

Let's cook with our recipes!

CRANBERRY PUMPKIN BREAD



Cranberry Pumpkin Bread image

Put leftover cranberries and pumpkin to great use in this moist quick bread. It's very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. -Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Time 1h30m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts

Steps:

  • In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts., Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 162mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN CRANBERRY BREAD LOAF



Pumpkin Cranberry Bread Loaf image

adapted from Cooking Light. Yummy Fall treat! I made these in mini loaf pans and baked for about 33 minutes. I got 8 perfect mini loaves. (Update: I froze some of these after baking. Then just thawed them out and they were GREAT even 2 months later!)

Provided by mikey ev

Categories     Quick Breads

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup firmly packed dark brown sugar
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 teaspoons pumpkin pie spice
1 cup canned pumpkin or 1 cup fresh pumpkin puree
1/4 cup apple juice (or water)
1/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
3 egg whites, lightly beaten
3/4 cup cranberries, coarsely chopped
vegetable oil cooking spray
1/4 cup pecans, chopped

Steps:

  • Preheat oven to 350°F.
  • Combine the first 6 ingredients in a large bowl; make a well in center of mixture.
  • Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened.
  • Fold in cranberries.
  • Pour batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle pecans over batter.
  • Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
  • Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.

PUMPKIN CRANBERRY BREAD



Pumpkin Cranberry Bread image

Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!

Provided by LINDAGEAN

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h20m

Yield 14

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
½ teaspoon salt
2 eggs
2 cups white sugar
1 (15 ounce) can pumpkin puree
½ cup vegetable oil
1 cup dried cranberries
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
  • In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
  • Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
  • Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)

Nutrition Facts : Calories 359.5 calories, Carbohydrate 55.1 g, Cholesterol 26.4 mg, Fat 14.5 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 229.8 mg, Sugar 36.6 g

CRANBERRY PUMPKIN BREAD



Cranberry Pumpkin Bread image

Provided by Food Network

Categories     dessert

Time 1h

Yield 2 loaves

Number Of Ingredients 9

4 eggs
2 cups pumpkin puree
1 cup vegetable oil
4 cups sugar
4 1/2 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 cups cranberries

Steps:

  • Preheat oven to 350 degrees F.
  • In bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 (8 by 4-inch) loaf pans. Bake for 50 minutes.
  • Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

LIBBY'S PUMPKIN CRANBERRY BREAD



Libby's Pumpkin Cranberry Bread image

Make and share this Libby's Pumpkin Cranberry Bread recipe from Food.com.

Provided by justtakealook82

Categories     Quick Breads

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can Libby's canned pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh cranberries

Steps:

  • 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 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 60 to 65 minutes or until wooden pic inserted in center comes out clean.
  • Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

GLAZED CRANBERRY PUMPKIN BREAD



Glazed Cranberry Pumpkin Bread image

Pairing canned pumpkin and cranberry sauce in a quick bread was Blanche Whytsell's imaginative idea. "The result is moist and tasty," she divulges from her Arnoldsburg, West Virginia kitchen. "The orange glaze drizzled over the loaf adds a colorful finishing touch."

Provided by Taste of Home

Time 1h20m

Yield 2 loaves.

Number Of Ingredients 15

3-1/2 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 can (14 ounces) whole-berry cranberry sauce
1 can (15 ounces) solid-pack pumpkin
3/4 cup chopped pecans
2/3 cup vegetable oil
4 eggs
GLAZE:
1 cup confectioners' sugar
1/4 cup thawed orange juice concentrate
1/8 teaspoon ground allspice

Steps:

  • In a large bowl, combine flour, sugar, pie spice, baking soda, baking powder and salt. In another bowl, combine the cranberry sauce, pumpkin, pecans, oil and eggs; stir into dry ingredients and mix well. Pour into two greased 9x5-in. loaf pans. , Bake at 350° for 65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Combine glaze ingredients; drizzle over loaves.

Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 119mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN CRANBERRY BREAD



Pumpkin Cranberry Bread image

Categories     Bread     Mixer     Bake     Thanksgiving     Cranberry     Pumpkin     Fall     Edible Gift     Gourmet

Yield Makes 1 loaf

Number Of Ingredients 13

1 cup canned solid-pack pumpkin
1 cup sugar
1/4 cup water
2 large eggs
1/4 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup picked-over fresh or frozen cranberries

Steps:

  • Preheat oven to 350° F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.
  • In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.
  • Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.

Tips:

  • Use fresh or canned pumpkin: If using fresh pumpkin, be sure to roast and puree it before using. Canned pumpkin is a good option if you're short on time.
  • Don't overmix the batter: Overmixing can result in a tough, dense bread. Mix just until the ingredients are combined.
  • Use a loaf pan that is at least 9x5 inches: This will ensure that the bread has enough room to rise and bake evenly.
  • Bake the bread until a toothpick inserted into the center comes out clean: This usually takes about 1 hour.
  • Let the bread cool completely before slicing and serving: This will help the bread to hold its shape and prevent it from crumbling.

Conclusion:

Pumpkin cranberry bread is a delicious and festive treat that is perfect for fall and winter gatherings. With its moist texture, sweet pumpkin flavor, and tart cranberries, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a special bread to bake, give this pumpkin cranberry bread a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #for-large-groups     #healthy     #breads     #vegetables     #fall     #holiday-event     #muffins     #dietary     #thanksgiving     #low-cholesterol     #halloween     #seasonal     #low-saturated-fat     #healthy-2     #quick-breads     #low-in-something     #squash     #number-of-servings     #4-hours-or-less

Related Topics