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Moist and tender Pumpkin Cranberry Bread with Walnuts and a hint of autumn spices.
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5 from 52 votes

Pumpkin Cranberry Bread

Pumpkin cranberry bread and walnuts is the perfect autumn treat with a cup of coffee or tea.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 162kcal
Author: Cynthia

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 dark brown sugar packed
  • 1 cup canned pumpkin
  • 1/2 cup buttermilk
  • 2 tablespoons neutral vegetable oil or 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.
  • Pour batter into a prepared 10" loaf pan and bake at 375* for 25 minutes for muffins or about 45-50 minutes, or until a toothpick comes out clean.

Notes

This bread can be frozen for up to 3 months. Wrap well.
Pecans can be substituted for pecans.
Recipe can be doubled.