Breakfast

Pumpkin-Cranberry Bread

Name: Pumpkin-Cranberry Bread
Prep time: 26 min
Cook time: 60 min
Total time: 86 min
Yield: 14 servings
Ingredients: 1 teaspoon baking soda; 4 teaspoons chilled butter, cut into small pieces; 1 cup canned pumpkin; 1/3 cup dried cranberries; 1 large egg; 1/3 cup fat-free milk; 1 2/3 cups all-purpose flour; 2 tablespoons all-purpose flour; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 3/4 cup packed light brown sugar; 2 tablespoons light brown sugar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 2 tablespoons vegetable oil

4 October 2026

Not yet ratedRate Recipe

Total Time86 Mins

Serves14

Per Serving$0.29

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Pumpkin-Cranberry Bread takes about 1 hour and 26 minutes from beginning to end. One serving contains 212 calories, 3g of protein, and 4g of fat. This recipe serves 14. For 29 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks.

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Method:

1
Preheat oven to 35
2
Lightly spoon flour into dry measuring cups; level with a knife.
3
Combine flour and next 5 ingredients in a bowl.
4
Combine pumpkin, 3/4 cup brown sugar, milk, oil, and egg in a bowl; beat with a mixer at medium speed until blended. Stir in vanilla.
5
Add flour mixture, stirring just until moist. Fold in cranberries.
6
Pour batter into an 8 x 4-inch loaf pan coated with cooking spray.
7
Combine 2 tablespoons brown sugar, 2 tablespoons flour, and 1/4 teaspoon cinnamon in a small bowl.
8
Cut in 4 teaspoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.
9
Sprinkle evenly over batter.
10
Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove loaf from pan, and cool completely on wire rack.