Cranberry-Pumpkin Bread


(from home4edu’s recipe box)


Prep time: 15 minutes
Cook time: 60 minutes
Serves 10 people

Categories: Quick Breads


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 3/4 teaspoons salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons unsalted butter, softened
  • 1 cup plus 1 tablespoon granulated sugar, divided
  • 2 large eggs
  • 1 cup canned pure pumpkin (not pumpkin pie mix)
  • 1 teaspoon vanilla extract
  • 2/3 cup buttermilk
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1/8 teaspoon ground cinnamon


  1. oven to 350.

  2. In a medium bowl, whisk together flour and next four ingredients.

  3. In the bowl of a stand mixer outfitted with a paddle attachment, beat butter at medium-high speed until fluffy. Gradually add 1 cup sugar, beating until full incorporated. Add eggs, 1 at a time, and beat until blended.

  4. Beat in pumpkin and vanilla.

  5. Add the buttermilk and dry ingredients in 2 additions each, alternating between the wet and dry ingredients, ending with the dry ingredients.

  6. Stir until fully incorporated. Stir in the cranberries and pecans.

  7. Spoon batter into a greased 9 1/4×5 1/4×3-inch loaf pan, spreading even with a spatula.

  8. In a small bowl, mix together the remaining 1 tablespoon sugar and the cinnamon. Sprinkle evenly over the batter.

  9. Place pan in the oven and bke until tester inserted in the center comes out clean, approximately 1 hour.

  10. Cool in pan on wire rack for 10 minutes before inverting onto the rack to cool completely.

  11. Notes

  12. This bread makes a generous loaf, so be sure to use the larger pan called for in the recipe to prevent spill-over messes in the oven!

  13. Wrapped well, this bread freezes beautifully for up to 6 months.

  14. Adapted from Bon Appetit

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