Pumpkin Cranberry Nut Bread

Today I am sharing a super yummy recipe for pumpkin cranberry nut bread. I haven’t made this recipe for awhile, and I forgot how much I love it! We were out of milk a couple mornings ago, so cereal was totally not an option. If we would have had bread, toast would have worked. But alas, no bread either.
This Pumpkin Cranberry Nut Bread is a must make at our house every fall!So I scoured my recipes for something with no milk, and came across this pumpkin bread recipe. I made some into muffins, and my family scarfed them so fast that I actually made another batch the very next day. They are moist and delicious!
 The orange zest makes them a little different from most pumpkin recipes, and it is a yummy twist. You can make pumpkin bread or muffins, I am including the baking directions for both.
pumpkin-bread, pumpkin-muffins
Pumpkin Cranberry Nut Bread
  • 3/4 cup butter or oil
  • 2 cups sugar
  • 3 eggs
  • 1 15oz can pumpkin
  • 1 1/2 tsp orange peel
  • 3 1/2 cups flour (I used half wheat flour)
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup chopped nuts
  • 1 cup craisins or chopped cranberries
  1. Cream butter and sugar. Add eggs, pumpkin, and orange peel and beat well. Stir in dry ingredients. Fold in nuts and craisins. Spoon in well greased muffin tins or loaf pans.
  2. Bake at 325°:
  3. -For muffins, bake for about 18 minutes. -Makes about 28 muffins, or 24 muffins and 1 mini loaf
  4. -For mini loaves, bake for about 25-30 minutes. Makes 6 mini loaves.
  5. -For regular loaves, bake for about 65-70 minutes. Makes 2 loaves.

A few other tasty pumpkin recipes you should try:

pumpkin recipes- pumpkin breadPumpkin Cinnamon Swirl Bread/White Chocolate Pumpkin Scones/Pumpkin Cream Cheese Coffee Cake

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