Pumpkin Cranberry Walnut Bread

Pumpkin Cranberry Walnut Bread

I LOVE this Pumpkin Cranberry Bread!

It represents many of my favorite things about this season.

It’s really easy to make and delicious.  It produces a relatively healthy, moist loaf, and if you add the walnuts it adds a wonderful crunch to the texture. I recently made these for a bake sale at church and it went down a storm!

Pumpkin Cranberry Walnut Bread

It keeps well in an airtight container for about a week, or you can freeze it.



1 C white sugar

1 egg

1/3 C oil (or 1/3 C apple sauce if you prefer a lighter option)

1 C pumpkin puree

1 C all purpose flour

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

pinch of ground cloves

pinch of allspice

1/2 C dried cranberries

1/2 chopped walnuts (optional)


In a large bowl mix the sugar, egg, oil, apple sauce and pumpkin together and whisk

Pumpkin Cranberry Walnut Bread

In a separate bowl, add the flour, baking soda, baking powder, salt and spices and stir together with a spoon making sure the ingredients are evenly distributed.

Pumpkin Cranberry Walnut Bread

Add the walnuts to the dry ingredients and mix well.

Pumpkin Cranberry Walnut Bread

Add the dry ingredients into the wet ingredients and stir.  

Add the cranberries and stir well until the ingredients are just incorporated.

Pumpkin Cranberry Walnut Bread

Pumpkin Cranberry Walnut Bread

Pour into an greased loaf pan

Pumpkin Cranberry Walnut Bread

Bake at 350F for 45 minutes to an hour, or until an inserted toothpick comes out clean.

Pumpkin Cranberry Walnut Bread

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3 thoughts on “Pumpkin Cranberry Walnut Bread

  1. Kimberlee Gibson says:

    This sounds delicious! I love pumpkin bread & cranberry breads. I am wondering if I could use fresh cranberries instead of the dried – I have a huge bag of fresh ones to use up that I bought on sale last week for .98 cents.


    • Ruth Cataldo says:

      I guess you could. I have only ever used dried in this recipe so I cannot tell you from experience. Be careful the recipe doesn’t end up too wet with fresh cranberries-you may want to omit the apple sauce to reduce the liquid! Let me know if it works 🙂


  2. Lucy says:

    Sounds fantastic!! I still have pumpkin puree in my freezer and I should pull it out and make this! Stopping by from Saturday Dishes. Thanks so much for linking up and we hope you continue to do so.


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