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Cranberry Pumpkin Bread Recipe

Cranberry Pumpkin Bread

Recipe courtesy Bill Kelly

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (82)

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Average Rating:

Total Reviews: 82

Showing 31-40 of 82

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  • on December 14, 2008

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    I, too, cut the oil in half with applesauce, cut the sugar to 3 cups, used 3 cups coarsely chopped cranberries and added 1 cup chopped walnuts. But instead of using loaf pans, I lined large washed cans (from the large pumpkin size with parchment paper - cutting circle for bottom and a strip for the perimeter. Fill 2/3 full with batter and bake as long as you would for a 4x8 loaf pan - I did an oven full for about 80 minutes with convection at 350*. I would recommend you start testing with a clean knife at about 70 min. They come right out of the can with a cute poofy top and are easy to slice and toast! Wrap in foil, then colored cellophane and voila!

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  • on December 11, 2008

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    I always read reviews before making any recipes I get off this website, and as others instructed I increased the bake time to 90 minutes and the bread came out perfect. I also substituted half the oil for applesauce which made it come out very moist. This recipe is extremely simple and was a huge hit!

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  • on December 09, 2008

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    I cut this recipe in half, and based on other comments about the cooking time, I baked it for nearly 90 minutes in a larger loaf pan. It certainly wasn't done in 50 minutes. I also cut the sugar in half and chopped the cranberries. I haven't tasted it myself as I'm diabetic but I took it to work today for a Christmas party. It was pronounced delicious. However, it didn't taste very pumpkinny, one person said.

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  • on December 01, 2008

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    I read the reviews and decided to make 1 loaf...just halved the recipe. I also know that other pumpkin recipes have taken longer than stated to cook all the way through so I added 30 minutes, then 5 more. The cake cooked all the way through and was a perfect combination of sweet and tart. I used applesauce instead of most of the oil and then filled the 1/2 cup with oil. I also used less sugar than the recipe called for and it was sweet enough. Overall, I would make this again as a breakfast bread. I used a stoneware bread pan and that may have made it cook better than glass or metal. It browned evenly and didn't overcook at all.

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  • on November 30, 2008

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    you know, i didn't give this one star because of the flavors. The flavors were good, balanced sweet and tart. i gave this one star because of the cook time. now as i write this i have made 5 of these breads and all are raw in the middle. i have wasted all those ingredients and have had to throw out all of them. the first two i made overflowed the pans because there was too much batter in them. i divvied it up into three the next time and did the toothpick test and everything, but after 80 minutes it still wasn't long enough. i made two for friends and one for us and thank god we cut some slices off of ours before we gave the other two away. i am really pissed off right now and i think this recipe should be removed until they test it further.

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  • on November 29, 2008

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    I did find that the bread needed to cook longer than 50 minutes, I did test my bread before I pulled it out of the oven. I probably left it in an additional 20-30 minutes. It will definitely depend on your oven (and altitude, whether its gas or electric. Make sure you put a toothpick or knife in before you pull it out of the oven. If you like more pumpkin to the flavor, add more than the 2 tbsp of pumpkin spice to the mix. Otherwise, the bread tasted fine. I made it for family and coworkers and it went over well.

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  • on November 25, 2008

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    This recipe tasted wonderful but the bake time was all wrong. I did it for the recommended 50 minutes and found the center of the cake to NOT be cooked. The bake time on this recipe needs to be at least 1 hour and 15 minutes. PLEASE FIX THIS BAKE TIME I AM VERY UPSET!

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  • on November 23, 2008

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    What an easy recipe! I made a few substitutions since I didn't have the exact ingred., but turned out moist, sweet and savory anyway! I used all organic ingred. w/unbleached flour; only 2 c. cranberries, canola oil, 1exta oz. pumpkin; I used 1 TBSP allspice, 1/2 TBSP nutmeg, 3/4 TBSP cinnamon; added walnuts and brown cane sugar on top of loaves before baking. This recipe made 3 loaves (1 was a bit smaller. I did test the middle at 50 min., but needed to bake an extra10-15 min. for the larger loaves. Just check at 50 min. (since some ovens vary. You may have to bake longer - but it's worth it!!!! YUM!!!!

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  • on November 20, 2008

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    I followed the instructions exactly. After 50 minutes I pulled out the pans and let them cool. Then when I transferred them to a rack, I found out that only 1/2 all around the sides cooked. I've gone back over everything. I did it all right. I'm not happy

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  • on September 17, 2008

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    This was a great basic Pumpkin bread recipe. I followed the recipe reducing the amount of oil by half and adding in .5 cup of applesauce and two very ripe banana's mashed into the wet ingredients. I also added more spice to the dry mix along with a little clove and lastly I grated 2 apples in with the cranberries....It was wonderful and filled our home with the essense of Autumn.

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