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Pumpkin Bread with Cranberries

Pumpkin Bread with Cranberries

Photo by Quentin Bacon, food styling by Suzanne Lenzer and prop styling by Maeve Sheridan


This gloriously autumnal pumpkin bread enhanced with bursts of crimson tart cranberries, is special enough to grace your holiday table but easy enough to make anytime.



Nonstick cooking spray
3/4 cup all-purpose flour
3/4 cup whole-wheat pastry flour or whole-wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 cup canned pumpkin puree
2/3 cup honey
1/3 cup neutral oil, such as canola, grape seed, avocado, or a light olive oil
2 large eggs
1 large egg white
1 cup fresh whole cranberries


Preheat the oven to 350 degrees. Spray a 9X5-inch loaf pan with cooking spray.

In a large bowl, whisk together the flours, baking soda, cinnamon, baking powder, nutmeg, allspice, and salt. In another large bowl, whisk together the pumpkin, honey, oil, eggs, and egg white until well combined. Stir the dry ingredients into the wet ingredients, mixing just enough to combine evenly. Gently stir in the cranberries.

Pour the batter into the prepared pan. Bake until the top is browned and a wooden skewer inserted into the center comes out clean, 50 to 60 minutes. Allow to cool in the pan for 15 minutes, then transfer the bread to a wire rack to cool completely before slicing.


Makes 8 servings

Serving Size: one 1-inch thick slice


Per Serving: Calories: 290; Total Fat: 11 g (Sat Fat: 1 g; Mono Fat: 6.4 g; Poly Fat: 3 g); Protein: 5 g; Carb: 45 g; Fiber: 3 g; Cholesterol: 55 mg; Sodium: 290 mg

Excellent Source of: magnesium, selenium, vitamin A

Good Source of: fiber, iron, niacin, phosphorus, protein, riboflavin, vitamin K

Copyright 2016 Ellie Krieger. All rights reserved



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