Mom’s Pumpkin Cranberry Loaf Tell a Friend

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  • 1 cups - sugar
  • 3/4 teaspoons - salt
  • 3/4 teaspoons - each of ground cinnamon, nutmeg, and cloves
  • 1/4 teaspoons - ground ginger
  • 2 - large eggs
  • 1/2 cups - cooking oil
  • 1/3 cups - orange juice, if using fresh oranges, add some grated orangw zest from the peel before you squeeze the juice
  • 1 cups - pumpkin puree, can be purchased canned or made by roasting a pie pumpkin
  • 1 1/2 cups - fresh cranberries, lightly chop in food processor or by hand
  • 1/3 cups - chopped walnuts (optional)
  • 1 teaspoons - baking soda
  • 1 3/4 cups - all purpose flour
  • Directions:

    Preheat oven to 350. Grease and dust with flour a 9 x 5 loaf pan.
    Wisk together orange juice, eggs, p. puree, oil and sugar
    Combine flour, spices, baking soda and add to wet ingredients. Stir just enough to moisten ingredients. Fold in cranberries and walnuts.
    Scrape batter into loaf pan and bake for 50 - 55 min. Make sure a toothpick inserted into top comes out dry. Let cool for at least 5 min before removing from pan.

    Brief Description

    festive, tasty, healthy sweet bread great for any meal. Recipe lends itself to variations

    Main Ingredient:

    pumpkin and fresh crans

    Category:  Quick Breads

    Cuisine:  American


    You could make this as a atraight pumpkin loaf. Just omit the crans. Or lose the pumpkin puree. Increae the crans 2 cups, and make a cranberry walnut loaf substituting applesauce for the pumpkin.

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    Posted On:

    November 30, 2020

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