Pumpkin Cranberry Bread ….. It’s a Fall thing!!!!
There’s nothing that says “autumn” like pumpkin. Visually it matches the orange tones of the changing foliage. Its texture makes it a great choice for moist, filling comfort foods. Add in some cranberries and some nuts and you have one of my favorite fall baking recipes, Nutty Pumpkin Cranberry Bread. It’s one my favorites because it is a tasty, quick, easy and so moist! It’s a must have on Thanksgiving Day here at the Thompson house. I love it with a hot cup of coffee and slathered with a cream cheese spread. That’s one very filling and satisfying snack. You can use fresh pumpkin puree in place of the canned (see instructions at end of article) and also you can substitute dried cranberries if fresh are not available.
Make Your Own Pumpkin Puree for your Pumpkin Cranberry Bread Recipe
How to make your own Pumpkin Puree –
Instead of using the canned pumpkin, you can make your own pumpkin puree to use in making your Nutty Pumpkin Cranberry Bread Recipe. You use the same small pumpkin varieties that you would use for making pies – Sugar Pie, Baby Bear, Baby Pam, Peek-A-Boo, Long Pie, New England Pie, or Long Island Cheese Pumpkin. These pumpkins range in size from 3 – 7 pounds. The larger pumpkins grown for carving Jack O Lanterns are to coarse and stringy, and not as sweet as the pumpkin varieties specifically grown for pie making. Cut the pumpkin in half lengthwise, scoop out all the seeds and stringy fibers leaving just the firm flesh, and place cut-side down on a greased baking sheet. Bake at 350 degrees for approximately 45 minutes to 1 1/4 hours (dependent on size) or until you can pierce the pumpkin easily with a fork. Scoop the pumpkin pulp out of the shell and puree the pulp in a food processor until smooth. Strain the puree through cheesecloth suspended over a strainer to remove as much liquid as possible. Allow to cool to room temperature before combining with the other ingredients.
A great Recipe for Pumpkin Bread or Pumpkin Muffins!Print
Nutty Pumpkin Cranberry Bread
Moist, delicious and so fall!!! Try this recipe for the perfect autumn treat. Great with cream cheese spread!
- Prep Time: 20 mins
- Cook Time: 65 mins
- Total Time: 1 hour 25 mins
- Yield: 2 loaves 1x
- Category: Baking - Quick Bread
- Cuisine: American
- 2 ¾ c. all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- ½ tsp. cloves
- ½ tsp. nutmeg
- 2 tbsp. orange zest
- 1 c. unsalted butter, room temperature (2 sticks)
- 1 c. white sugar
- 1c. light brown sugar, packed
- 3 large eggs
- 2 tsp. pure vanilla extract
- 1 15 Oz. can of pumpkin puree
- 1 ½ c. coarsely chopped fresh or frozen cranberries
- 1c. chopped walnuts
- Preheat the oven to 350 degrees. Butter, or spray with a non-stick vegetable spray, two – 9 by 5 x 3 inch loaf pans. Zest an orange for 2 tbsp. of orange zest.
- In a large mixing bowl, combine the flour, baking powder, salt, orange zest, cinnamon, ginger, cloves, and nutmeg.
- In the bowl of your electric mixer, beat the butter and sugars until fluffy and light (approx. 3 min.) Add the eggs, one at a time, beating well after each addition. Add vanilla extract and pumpkin puree and mix on low speed till combined. Slowly add the flour mixture until just combined. Do not overmix. Fold in the chopped cranberries and walnuts. Pour the batter into the prepared pans and bake the bread for about 55 – 65 minutes, or until a toothpick inserted into the loaf center comes out clean.
- Remove from oven and place on a wire rack to cool for about 10 minutes before removing bread from pan.
Try these other Wilderness Wife Pumpkin Recipes –
Pumpkin Pie with a New Twist
Pumpkin Seed Artisan Yeast Bread
Easy Slow Cooker Pumpkin Risotto Recipe
If you enjoyed this post. Please, please show your support – ”like” The Wilderness Wife on Facebook or “follow” The Wilderness Wife on Twitter
This looks so good! I’m pinning it to my “pumpkin” board. 🙂
Thank you for sharing on Simple & Sweet Fridays.
Heather @ InHerChucks says
Oh, boy does this look good! I have never thought about putting cranberries into my pumpkin bread before. Can’t wait to give it a try. Thanks for sharing and linking up 🙂
Camille @ Growing Up Gabel says
I need a cranberry recipe for a cranberry cook off in a few weeks — this is perfect! I love making my own pumpkin puree, too. Thanks for sharing at Pin It Linky party. I pinned this!
Looks delicious! Thanks for sharing at Creative Thursday. Have a great week 🙂
Sharon @ Elizabeth & Co. says
Oh wow, this has all kinds of good things in it. I bet it smells good too!
Thanks for linking your post to my first ever Tuesday Tea Party! Hopefully I can get a few more people every week. I am still getting used to all this blogging stuff, it can be very confusing.
Sheryl T says
Just keep working at it! You are doing fine!
That combo of pumpkin and cranberry sounds delicious! I would have never thought of it. I would love to have you stop by ‘Or so she says…’ today and share some of your great ideas with my readers! The ‘Your Great Idea’ link party runs every Sat through Tuesday. Hope to see you there! http://www.oneshetwoshe.com
* Also, starting tommorrow, we’ve got a great giveaway going on with over $500 in prizes!
Katherines Corner says
thank you for sharing at the Thursday Favorite Things blog hop. Wishing you a beautiful day xo
Miz Helen says
We would just love your Nutty Pumpkin Cranberry Bread. The Pumpkin and Cranberry combination is a real winner. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
I found you via Adorned From Above! This looks very delicious! I must pin!
Judith Ann Mcdermott says
Woah! I’m really loving the template/theme of this site. It’s simple, yet effective. A lot of times it’s very hard to get that “perfect balance” between user friendliness and appearance. I must say you have done a amazing job with this. In addition, the blog loads super quick for me on Firefox. Exceptional Blog!
This is fantastic! Thanks so much for sharing.
Hope to see you on my blog:)
Gwen Albaugh says
Love this recipe!!! Also the homemade pumpkin purée have to say this is something I am going to try this fall.
Pam Fields says
Saw your link on Happy Hour Projects. This looks wonderful and I pinned for future baking. 🙂
Jan Hennings says
Looks so delicious!
Yael from Home Garden Diggers says
This is a Wonderful recipe. I have had a cranberry quick bread recipe that I have used for years at Thanksgiving. I will have to try this one, since I also Love Pumpkin. Two of my favorite flavors together.
Yael from Home Garden Diggers
oh this sounds so delicious perfect bread recipe for fall and gift giving holidays yummy thanks for sharing come over and say hi and check out what I shared if you find time at http://shopannies.blogspot.com/2012/10/vampire-bites.html
Oh this sounds heavenly and looks it ~ great photo ~ (A Creative Harbor) ^_^
Lisa @ Two Bears Farm says
What a yummy combination in a bread!
Oh now this looks and sounds delicious I will truly try this.
Pumpkin puree I am glad to see this also. Thank you. B
Thanks for stopping by my link party! I am definitely making this recipe soon. I love pumpkin and cranberries, what could be wrong with pairing them up?
Anne @ Unique Gifter says
That looks sooooo delicious! I absolutely love cranberries and the more ways to use them, the better!
Do you think I could use my leftover cranberry sauce in place of the fresh or frozen cranberries?
Sheryl T says
I would think that it might be okay but if there is a lot of moisture it mught affect the cooking time. I would put the sauce in a strainer to allow excessive liquid to drain and give it a try. Be sure to use the “toothpick test” for doneness as the moisture might add to the cooking time.
Cynthia L. says
I have been trying to find fresh cranberries and have had no luck this year. This recipe sounds so good. Thank you for sharing it with us.
Camille @ Growing Up Gabel says
I just saw them at Costco so they must be coming!
To help cranberries distribute more equally, toss them in a little (a scant tablespoon) flour before adding to batter. Works for any fruit whether fresh or dried.
Sheryl T says
Yes, that’s what I do when I make my Blueberry Sour Cream Pound Cake and any other fruit cake or bread. Before I learned that trick, they would all sink to the bottom!