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Cranberry Pumpkin Bread Recipe

This cranberry pumpkin bread wraps up all your favorite fall flavors into one!
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Keyword: easy bread, pumpkin bread, quick bread, sweet bread
Servings: 8
Calories: 680kcal

Equipment

  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • 9x5 loaf pans (2)

Ingredients

  • 3¾ cups flour
  • 3 cups sugar
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 15 ounces pumpkin puree 1 can
  • ½ cup canola oil
  • 2 cups frozen cranberries thawed
  • 1 cup milk chocolate chips

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, sift together flour, sugar, pumpkin pie spice, baking soda and salt.
  • In another smaller bowl, whisk together eggs, pumpkin and canola oil. Pour these ingredients into your dry ingredient mixture. Mix until just combined (don't overmix!)
  • Fold in cranberries and chocolate chips.
  • Pour evenly into two 9x5" bread pans. Bake for 65-80 minutes, until a toothpick inserted into the center comes out clean. Let it cool for a few minutes before removing from baking pans and transferring to a wire rack to cool completely.

Notes

  • You can use fresh cranberries instead of frozen. Use the same amount, and you can cook it for the same time.

Nutrition

Calories: 680kcal | Carbohydrates: 125g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 601mg | Potassium: 211mg | Fiber: 3g | Sugar: 77g | Vitamin A: 8394IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 4mg