Pumpkin Cranberry Nut Bread

This bread has a terrific combination of flavors that's perfect for the holidays. These loaves can be frozen to with friends and neighbors.


two 8 x 4 inch loaves (32 servings)


3/4 cup butter or margarine, room temperature
2 cups granulated (white) sugar
3 large eggs
1 (15 ounce) can solid pack pumpkin
1 1/2 teaspoons grated orange peel
3 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped walnuts
1 cup chopped fresh or frozen cranberries


Preheat oven to 350°F (177°C). Grease two 8 x 4-inch loaf pans with Pan Release or cooking spray.

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add pumpkin and orange peel; mix well (mixture will appear curdled). Combine the flour, cinnamon, salt, baking soda and baking powder; add to pumpkin mixture, beating on low speed just until moistened. Fold in walnuts and cranberries. Pour into prepared loaf pans.

Bake for 65 to 75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to cooling racks.

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