Cynthia’s Pumpkin Cranberry Nutty Bread


– When friends get together for breakfast its always good to have something home baked that goes well with a little morning “pick me up”.   Ruthie and myself are partial to a warm loaf fresh from the oven and some nice coffee generously spiked with brown liquor.

This is one of my all time breads and it goes great with Irish Coffee or a mimosa.  I use my stored up frozen cooked pumpkin.  Also each fall, you can buy fresh whole cranberries in the produce section.  I buy them in bulk and freeze them in ziplock bags.  You don’t have to do anything to them just bag ’em and pop them in the freezer.  They will last till next October!  But you’ll make this bread and other goodies so often, I guarantee unless you have a grecranberriesat big freezer you’ll run out long before next year.

You can freeze the bread in slices too and then warm it up in the microwave and slather with butter or cream cheese.


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • A generous shake of pumpkin pie spice like a couple tablespoons
  • 1/3 cup water or milk
  • 1/2 teaspoon vanilla
  • 6 tablespoons (3/4 stick) butter, softened, or 1/3 cup vegetable shortening
  • 1 cup sugar plus 1/ 3 cup packed brown sugar
  • 2 large eggs
  • 1 cup cooked or canned pumpkin
    • If you use frozen cooked – be sure its nicely thawed and mashed up or pureed.
  • 1/2 cup coarsely chopped walnuts or pecans
  • A nice handful of fresh cranberries or craisins…. Those raisin style cranberries. If frozen be sure to thaw before you add.


  •  Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.
  • Blend in a small bowl:
    • flour, baking soda, baking powder, salt, ground cinnamon, and your pumpkin pie spice
  • Combine in a large bowl:
    • butter, sugar, brown sugar & vanilla beat till fluffy
    • Then beat in eggs one at a time.
    • Add pumpkin and beat on low speed just until blended.
  • Add the flour mixture in 3 parts, alternating with milk, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.
  • Fold in your nuts and cranberries
  • Pour into the prepared pan and spread evenly.
  • Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5 to 10 minutes before removing to cool completely on the rack.



Click here for the printable:  Cynthia’s Pumpkin Cranberry Nutty Bread