Cranberry Pumpkin Bread




Total Time: 1 hr, 20 mins

Prep Time: 20 mins

Cook Time: 1 hr

Yield: 8-10 servings

Dish Size: 7-Ounce Loaf Pan (2)




  • 1¾ cups all-purpose flour
  • 1½ cups sugar
  • 2 tsp pumpkin spice
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1½ cups pumpkin puree
  • ¼ cup canola oil
  • 1 cup fresh or frozen cranberries, thawed
  • ½ cup chopped walnuts




  1. In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda, and salt.
  2. In another bowl, whisk eggs, pumpkin, and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
  3. Spoon into two greased 7-ounce temp-tations® loaf pans. Bake in a preheated 350°F oven for 1 hour 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.