Pumpkin bread or cranberry walnut bread? How about the best of both worlds with this pumpkin bread with cranberries and walnuts? Moist and tender, and not too sweet, it’s the perfect accompaniment to a cup of coffee or tea.
This pumpkin bread recipe comes together in just a minute. But first a story about our “pumpkin tree”. (If you don’t want to read the story, you can just scroll to see the photos or “jump to recipe”.)
The Pumpkin Tree
I am pretty proud of my vegetable garden, so when our neighbors, Kishwar and Saeed moved in next door in 2004, I was quick to offer advice to Kishwar on planting a garden in their backyard.
She planted herbs, zucchini, tomatoes, and a “Cinderella” pumpkin, sharing some of the seeds with me, which I planted in my garden.
(This post was originally published on October 10th, 2011 and has been updated to contain nutritional information. As an Amazon Affiliate, I earn a small commission on qualifying purchases.)
That summer, Kishwar went on vacation for 8 weeks with the kids and left her garden to chance, with me peeking over the back fence to make sure that Saeed was watering and harvesting the bounty as instructed. Kishwar’s pumpkins were doing fabulously, with neglect, mine on the other hand, hadn’t even sprouted!
About mid-summer, I noticed that our apricot tree was sprouting some awfully large leaves. Then I noticed a couple of small, green pumpkins growing off the vine.
I ignored them, thinking that the weight of the pumpkins would eventually make them fall off. But slowly, they began to intertwine themselves into the apricot tree, growing bigger and bigger. Part of their pumpkin vine had crept over the fence and had taken over our tree. I watched with marvel, as those beautiful pumpkins grew.
And because they were suspended from the tree, and not touching the ground, every side was flawless.
Cinderella Pumpkins
A Cinderella pumpkin is especially beautiful because it is a flattened oblong, dark orangey-red, with deep striations. It pained me to cut those two pumpkins down to display in front of the house in October and November, and it took all my strength to put them into hiding during the holidays. I kept mine in the garage, and I think Kishwar and I finally tossed them sometime in February.
We’ve never gotten another pumpkin tree, even though I’ve actually tried, by planting seeds under the tree.
What can you make with leftover pumpkin puree?
This pumpkin bread recipe is my go-to in the fall. It is amazingly moist and tender, and the addition of cranberries and walnuts brings both crunch and texture. It’s also perfect if you have leftover puree. Need more ideas? Try these Pumpkin Doughnuts, Pumpkin Ravioli or Pumpkin Pancakes.
Serve it for breakfast or just an afternoon snack. Every time I make it, I forget how incredibly delicious it is, and I vow to make it year-round!
This Pumpkin Cranberry-Walnut Bread is a big hit at our home in the fall.
Some of the items used in this post are available at my Amazon Affiliate Store.’
Pumpkin-Cranberry-Walnut Bread
Ingredients
- 1 1/2 cups all-purpose flour (gluten free flour may be subsituted)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 3/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 3/4 cup sugar
- 1/4 cup light brown sugar packed
- 1 cup canned pumpkin
- 1/2 cup buttermilk
- 2 tablespoons coconut oil
- 2 large eggs
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
Instructions
- Mix all the dry ingredients together in a bowl, (flour though cloves) stir to blend.
- Mix next 6 ingredients together, (white sugar through eggs) together in a mixer until well blended.
- Add dry ingredients to the wet ingredients. Stir just until mixed.
- Mix in cranberries and walnuts.
- Fill 12 (or more) greased muffin cups or one greased 10" loaf pan and bake at 375* for 25 minutes for muffins or about 45-50 minutes for loaf pan, or until a toothpick comes out clean.
Notes
Nutrition
If you like pumpkin, you might like these pumpkin recipes!
- Pumpkin ice cream sandwiches with butter pecan ice cream and English toffee bits.
- Pumpkin Spice Pecan Toffee
- Pumpkin Spice Cheesecake with Bourbon Maple Whipped Cream and Sugared Pecans.
commonweeder says
I love it when gardeners, and gardens, enjoy a sense of humor. Love your blog.
Cynthia says
Thank you!
Becky says
I always struggle to use up the pumpkins we grow but this looks delicious! I love the “Pumpkin Tree” too! 🙂
Cynthia says
Thanks Becky! We are on rationed water, but I’ve been hand watering my two little pumpkins this year. We’ll see how big they actually get!
Marye says
This pumpkin bread looks absolutely amazing!
How awesome that your neighbors vine crept over to your tree!
Cynthia says
Thanks Marye! I only wish I could have repeated the pumpkin tree every year!
Katie | Healthy Seasonal Recipes says
Who knew pumpkins grew on trees!!:) I’m so ready for some fall baking and this recipe sounds and looks yummy!!
Cynthia says
haha! I ALMOST convinced the neighborhood kid!
Heather Kinnaird says
this bread sounds like the most delicious way to usher in fall baking
Cynthia says
Thank you Heather! I think so!
Paula says
I was craving pumpkin bread even though it’s summer. Glad you found your recipe. Perfectly moist and I loved the addition of cranberries and walnuts.
Tavo says
Really delicious recipe and I loved the cranberries and walnuts. I hadn’t tried a version like this before.
Cynthia says
thank you.
kushigalu says
Perfect fall treat. Love the combination of ingredients in this pumpkin bread recipe. Thanks for sharing
Lubna Karim says
I am loving the flavours in this bread. Both cranberry and walnut are my favorite. bread looks delish.
Cynthia says
thank you!
Natalie says
This pumpkin bread looks amazing. The texture is perfect and I love added cranberries and walnut. I’m going to make this for my family. Thanks!
Cynthia says
awesome! you’re welcome.
Rachel says
I love your recipes! They are huge hits at our house. What ingredient would you use to substitute for Ginger? Sadly, I am allergic to ginger (like peanut allergy allergic). Thanks. Rachel
Cynthia says
hmm, I’d just leave out the ginger and maybe up the other spices a bit?
Sharon Stiansen says
A great recipe. A wonderful Fall treat
Laurie Holt says
Fabulous! Perfectly moist and rose beautifully! Thanks for this recipe!
Cynthia says
Thanks so much!