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Cranberry Pumpkin Bread

By PearlPoint Nutrition Services November 20, 2012Pearls of Wisdom Blog

Cranberries are full of antioxidants, a good source of vitamin C, fiber, and an essential mineral, manganese. Check out this recipe to get your plate in cancer-fighting shape this holiday season.

  • Prep: 20 min. Bake: 70 min. + cooling
  • Yield: 32 Servings


  • 3-3/4 cups all-purpose flour
  • 3 cups sugar
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup canola oil
  • 2 cups fresh or frozen cranberries, thawed
  • 1 cup chopped walnuts


  • In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
  • Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350 for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.Yield:2 loaves (16 slices each).

Recipe from Taste of Home.

Blog Author: Jen Hartman, RD, LND
PearlPoint Cancer Support Staff

Author PearlPoint Cancer Support Staff

PearlPoint Nutrition Services is a program of The Leukemia & Lymphoma Society (LLS).

More posts by PearlPoint Cancer Support Staff

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