Thursday, October 3, 2013

Pumpkin Cranberry Loaf

My friend Betty, treated me to this moist and delicious pumpkin cranberry loaf. What is it about fall that pumpkin and spice is like wrapping a warm blanket around you on chilly evenings. She was kind enough to share it with me, now I want to share the recipe with you.

  • 2 1/4 cup flour
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 2 teaspoon cinnamon
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups sugar
  • 2 cups pumpkin puree or 1-15 ounce can
  • 1/2 c oil
  • 1 cup frozen cranberries
  • 1 cup nuts, optional ( I used a mix of almonds and pecans, as that's what I had on hand)
  1. Preheat to 350 degrees. 
  2. Grease 2 loaf pans.
  3. Combine dry ingredients in a large bowl.
  4. In a separate bowl mix together the eggs, sugar, pumpkin, oil and blend. Stir pumpkin mixture into flour mixture and stir just until batter is moistened.
  5. Add coarsely chopped cranberries and nuts if using, and fold in gently being care not to over stir.
  6. After 50 minutes put a toothpick in the center of the loaf and if it comes out clean the loaf is done.
  7. Bake for 50-60 min. My oven needed the full 60 minutes baking time.


  1. I love this combination. I plan on using pepitas instead of nuts and sprinkling a few on the top to make it pretty. Thanks for the recipe :)

  2. That sounds so good. I read this before my morning cup of coffee and at first thought it was a pumpkin cranberry MEAT loaf. Which actually sounds pretty good. Might try creating one with ground turkey. You've inadvertently inspired me! Oh and it could be a soup too!
    Supposed to snow today. I'm a bit giddy...

  3. I make a similar pumpkin cranberry bread and it is the PERFECT fall treat.

  4. That looks delicious Charlotte! This is the perfect time of year for pumpkiny recipes .... love them!

  5. This is delicious! I needed a sweet treat to take to a friend's house tomorrow and this was perfect. It's already cooling on my counter. Yum!
    -Steph E.

  6. Terrific, made yesterday but made into 24 muffins, omitted 1/2 cup sugar and they are great. Thanks for sharing.

    1. Betty, how long did you cook the muffins for?

    2. Muffins usually take about 18-22 minutes to bake, but in my oven it takes 18 minutes at 375. I have made these into muffins as well.

  7. Why is it so flat looking in the pan? Is that before baking or after...can't tell. If after, wouldn't smaller pans be better? What
    size pan did you use?

    1. Regular loaf pans were used and the picture is of the baked loaf. I didn't want large pieces. Baking it in smaller pans is definitely an option, just adjust the baking time accordingly.

  8. I made this as a 9x5 loaf and 8 muffins. I baked muffins 25 minutes and bread 1 hour-and the were both doughy. Do you think there is too much pumpkin and oil? Otherwise the flavor was delicious. Would love to try again. Nana M

  9. Nana M it is interesting that the loaf was doughy for you. My sister inlaw and I were chatting today about the various flours. She bought a brand that she always used and wondered if the company has done something different because everything she was making needed more flour than usual. I really can't suggest anything other than adding a bit more flour. I personally have not had the same experience with this recipe and found it moist but not doughy. I am glad you like the flavor and hope that you don't get discouraged.