Cranberry Pumpkin Bread

Cranberry Pumpkin Bread

85 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Recipe by  JJOHN32

“A deliciously moist and tangy cranberry pumpkin bread.”

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Adjust Servings

Original recipe yields 2 - 8x4 inch loaves



  1. Preheat oven to 350 degrees F (175 degrees C). Spray two 8x4 inch loaf pans with non-stick cooking spray.
  2. Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside.
  3. Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.
  4. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans. Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.

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Reviews (85)

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If you add one more cup of sugar, plus more cinnamin it will taste great. The first batch I made was not sweet enough for my family or friends, but when I added the extra sugar and cinnamin it was WONDERFUL!!!!

Menwith Hill'er Back Home !!

Menwith Hill'er Back Home !!

Fabulous!!! I also added an extra 1/2 cup of brown sugar and used 2 large eggs instead of the egg substitute. I baked in a 9x13 pan - so I could cut into bars and freeze for lunchbox goodies!!....but would have been fab as a sort of sheet cake with a cream cheese icing - will try that next time!!



I substituted the applesauce for the oil and used dried cranberries instead of canned cranberry sauce because I had them. I wouldn't suggest doing the latter. I think it cut a little down on the sweetness. Overall it's a tasty bread; I think it'd be even better if I'd used the sauce. Also, the walnuts don't stay on the top very well when you try and cut the bread, so I'd suggest either punshing them down before baking or simply mixing them in the batter.

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Amount Per Serving (20 total)

  • Calories
  • 209 cal
  • 10%
  • Fat
  • 4.9 g
  • 7%
  • Carbs
  • 38 g
  • 12%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 319 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Pumpkin Bread I


next recipe:

Cranberry Pumpkin Chip Bread