Pumpkin Cranberry Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 large loaves or 16 mini loaves
Enjoy a delicious spiced pumpkin bread studded with tart dried cranberries.
  • 3 c. flour
  • 1 t. baking soda
  • 1 t. baking powder
  • 1 t. salt
  • 2 t. pumpkin pie spice
  • 1 t. cinnamon
  • 1 c. butter (2 sticks) softened
  • 1 c. sugar
  • ½ c. brown sugar
  • 3 eggs
  • 15 oz. pumpkin puree
  • 1 c. dried cranberries
  1. Preheat the oven to 350 degrees. Spray 2 loaf pans or 16 mini loaf pans with cooking spray.
  2. In a large bowl combine the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Mix well and set aside.
  3. In a medium bowl combine the butter, sugar, and brown sugar. Mix until combined. Add in the eggs one at a time and mix until combined.
  4. Pour the sugar mixture into the flour mixture and mix until combined.
  5. Stir in the pumpkin and mix until combined.
  6. Fold in the dried cranberries. Divide the mixture into the prepared pans.
  7. Bake the mini loaves for 30 minutes and the regular sized loaves for 50 minutes.
  8. Insert a toothpick into the center and if it comes out clean they are baked. Remove and place on a wire rack for 10 minutes. Run a knife around the edges, remove from pans, and cool completely on the wire rack.
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/pumpkin-cranberry-bread/