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    You are in: Home / Thanksgiving / Pumpkin-Cranberry Quick Bread Recipe
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    Pumpkin-Cranberry Quick Bread

    Pumpkin-Cranberry Quick Bread. Photo by barefootmommawv

    1/2 Photos of Pumpkin-Cranberry Quick Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Kittencalskitchen's Note:

    This makes two loaves of the best pumpkin bread, to reduce fat use 1/2 cup each vegetable oil and unsweetened applesauce --- this is very good!

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    Units: US | Metric


    1. 1
      Set oven to 350 degrees F.
    2. 2
      Grease and flour two 9 x 5-inch loaf pans.
    3. 3
      In a large bowl combine flour with pumpkin pie spice, baking soda and salt.
    4. 4
      In another bowl combine sugar, pumpkin puree, eggs, vanilla, oil and orange juice or apple juice; beat using an electric mixer on medium speed until well combined.
    5. 5
      Add the pumpkin mixture to the flour mixer and stir with a wooden spoon until JUST moistened (do not beat).
    6. 6
      Gently fold in the cranberries.
    7. 7
      Spoon/divide the batter between the pans.
    8. 8
      Bake for 60-65 minutes or until the loaves test done.
    9. 9
      Cool in pan for 10-12 minutes then remove to a wire racks to cool completely.

    Ratings & Reviews:

    • on November 27, 2008


      FABULOUS! DELICIOUS! Truly a terrific bread. The scents in my house smelled like I was baking gingerbread. The bread baked perfectly in 50 minutes (2 loaves). The tartness of the cranberries hits you in small bites while you savor the cinnamony and pumpkin flavors in the background. I made this before Thanksgiving Day and we had it as a dessert because we could not wait to taste it after baking. Moist texture - slices easily without crumbs. A perfect bread! Loved every bite and I'm so glad I tagged it in 1.2.3 Hit Wonders game. Thanks Kit!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 10, 2008


      This was a great, tasty and easy to make bread! I only used 2 cups of sugar instead of 3--just a preference for less sweet breads. It baked perfectly in 45 minutes in a convection oven, and was surprisingly light: maybe because of the lower sugar? Anyway, it was a hit at home and at work. Thanks again, Kittencal!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2010


      This was excellent! I cut the recipe in half easily and used the apple juice. Very moist! Hubby's people at work adored it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Pumpkin-Cranberry Quick Bread

    Serving Size: 1 (88 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 258.2
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 1.5 g
    Cholesterol 35.2 mg
    Sodium 262.7 mg
    Total Carbohydrate 39.7 g
    Dietary Fiber 0.8 g
    Sugars 26.0 g
    Protein 2.9 g

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