• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Creations by Kara

  • RECIPE INDEX
    • Appetizers and Snacks
    • All Bread Recipes
      • Bread- Muffins and Scones
      • Bread: Quick Breads
      • Bread: Yeast Bread
    • Breakfast
    • Crock Pot
    • All Dessert Recipes
      • Dessert: Brownies and Bars
      • Dessert: Cakes and Cupcakes
      • Dessert: Candy
      • Dessert: Cheesecake
      • Dessert: Cookies
      • Dessert: Frozen
      • Dessert: Misc.
      • Dessert: Pies and Crisps
    • Drinks
    • All Holiday Recipes
      • Christmas Recipes
      • Easter Recipes
      • Halloween Recipes
      • St. Patrick’s Day Recipes
      • Valentine’s Day Recipes
      • 4th of July Recipes
    • Instant Pot Recipes
    • All Main Dish Recipes
      • Main Dish- Beef
      • Main Dish: Chicken
      • Main Dish: Fish
      • Main Dish: Pork
      • Main Dish: Vegetarian
    • Restaurant Recipes
    • Salads
    • Side Dishes
    • Soups
    • Non-Food
  • TUTORIALS
    • Craft Tutorials
    • DIY Project Tutorials
    • Holiday Tutorials
    • Home Decor Ideas
    • Sewing Tutorials
  • FREEBIES
    • Free Patterns
    • Printable Gifts
    • Holiday Printables
    • LDS Printables
    • Printable Home Decor
  • HOLIDAYS
    • 4th of July
    • Christmas
    • Easter
    • Halloween
    • St. Patrick’s Day
    • Thanksgiving
    • Valentine’s Day
  • TIPS & TRICKS
  • Navigation Menu: Social Icons

This post may contain affiliate links, which gives me a small percentage of the sale, at no cost to you.
Home » Recipe Index » Bread: Quick Breads » Pumpkin Cranberry Nut Bread

Pumpkin Cranberry Nut Bread

March 3, 2010 by Kara Cook 1 Comment

  • Share
  • Tweet

Pumpkin Cranberry Bread – extremely soft and moist pumpkin bread loaded with cranberries and nuts. Orange zest gives it amazing flavor!

I love baking up batches of quick breads, especially during the fall months. My kids love snickerdoodle bread, and lemon blueberry bread is one of my favorites. 

pumpkin cranberry bread title photo

 

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.

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 this bread a little different from most pumpkin recipes, and it is a yummy twist. You can make pumpkin bread or muffins, or some of each like I did.

HOW TO MAKE PUMPKIN CRANBERRY BREAD

Ingredients needed for this recipe:

  • butter
  • sugar
  • eggs
  • pumpkin puree
  • orange zest
  • flour
  • ground cinnamon
  • salt
  • baking powder
  • baking soda
  • chopped pecans
  • Craisins 

Cream butter and sugar in a mixing bowl. Add eggs, pumpkin, and orange peel and beat well. Stir in dry ingredients. Fold in nuts and craisins. Spoon in well greased  loaf pans. Bake at 325 degrees for about 65 minutes or till toothpick inserted in the center comes out clean.

To make Pumpkin Muffins instead of Bread:

-Spoon batter into well grease muffin pans. Bake for 18-20 minutes. Makes about 28 muffins, or 24 muffins and one mini loaf.

pumpkin cranberry muffins on a plate

VARIATIONS ON PUMPKIN CRANBERRY BREAD:

-I have also used vegetable oil instead of butter with good results. Butter give the bread a richer flavor, but oil does tend to keep it even more moist after a few days.

-You can substitute fresh cranberries (or frozen) for the dried, sweetened cranberries. You will need to chop them first.

-Feel free to use walnuts instead of pecans, or eliminate the nuts altogether. You will have slightly smaller loaves if you leave out the loaves, and the recipe will only yield 24 muffins.

pumpkin cranberry bread recipe collage

MORE TASTY PUMPKIN RECIPES TO TRY:

  • Pumpkin Cinnamon Swirl Bread
  • White Chocolate Pumpkin Scones
  • Biscoff Cookie Pumpkin Bread
  • Pumpkin Cream Cheese Coffee Cake

EASY QUICK BREADS:

  • Eggnog Bread with Crumb Topping
  • Cinnamon Swirl Apple Bread
  • Chocolate Banana Bread
  • Snickerdoodle Bread
  • Lemon Zucchini Bread
  • Loaded Banana Bread
  • Poppy Seed Bread

 

Yield: 2 loaves

Pumpkin Cranberry Nut Bread

Pumpkin Cranberry Nut Bread

Moist pumpkin bread with dried cranberries and nuts. Includes instructions for making muffins.

Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Additional Time 1 hour 5 minutes
Total Time 2 hours 15 minutes

Ingredients

  • 3/4 cup butter, softened to room temperature
  • 2 cups sugar
  • 3 eggs
  • 1 15oz can pumpkin
  • 1 1/2 tsp orange peel
  • 3 1/2 cups flour
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup chopped pecans
  • 1 cup craisins or chopped cranberries

Instructions

  1. Preheat oven to 325 degrees. Prepare loaf pans by spraying with non stick cooking spray.
  2. Cream butter and sugar in a large bow.. Add eggs, pumpkin, and orange peel and beat well.
  3. Stir in flour, cinnamon, salt, baking soda, and baking powder. Fold in nuts and craisins. Spoon in well greased loaf pans.
  4. Bake at 325°:
  5. -For muffins, bake for about 18 minutes. -Makes about 28 muffins, or 24 muffins and 1 mini loaf
  6. -For mini loaves, bake for about 25-30 minutes. Makes 6 mini loaves.
  7. -For regular loaves, bake for about 65-70 minutes. Makes 2 loaves.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

  • Ocean Spray Craisins Dried Cranberries 48 Oz, 48 oz
    Ocean Spray Craisins Dried Cranberries 48 Oz, 48 oz
  • Wilton Non-Stick Mini Loaf Pan Set, 3-Piece
    Wilton Non-Stick Mini Loaf Pan Set, 3-Piece
  • Chicago Non-Stick 1-Pound Loaf Pan
    Chicago Non-Stick 1-Pound Loaf Pan

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 249Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 215mgCarbohydrates: 38gFiber: 2gSugar: 22gProtein: 3g
© Kara
Cuisine: American / Category: Bread: Quick Breads

Filed Under: Bread: Quick Breads, Recipe Index Tagged With: craisins, orange zest, pecans, pumpkin

Previous Post: « Sunday Inspiration-Nobleness
Next Post: Tutorial: Dollar Store Hair Bow Holder »

Reader Interactions

Comments

  1. Lyuba

    August 20, 2019 at 6:30 am

    I can’t wait to try this bread! It looks so good! Thanks for including my Biscoff Cookie Pumpkin Bread!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

Categories

Footer

PRIVACY POLICY | ABOUT ME | DISCLOSURE

Copyright © 2021 Creations by Kara on the Foodie Pro Theme