Pumpkin Cranberry Bread

A seasonal treat


Prep: 10 mins Cooking: 60 mins Cooling: 30 mins

Yields: 24 slices (12 slices per loaf)


  • 1 ½ c all-purpose flour
  • 1 ½ c whole-wheat pastry flour
  • 1 Tbsp plus 2 teaspoons pumpkin pie spice
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 ½ c granulated sugar
  • 1 can (15 ounces) pumpkin puree
  • 4 large eggs
  • ½ c vegetable oil
  • ½ c Greek yogurt
  • ½ c orange juice or water
  • 1 c sweetened dried, fresh or frozen cranberries


  1. Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
  2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
  3. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended.
  4. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries.
  5. Spoon batter into prepared loaf pans.
  6. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
  7. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.


Recipe makes two loaves. 
For three 8 x 4-inch loaf pans: Prepare as above. Bake for 55 to 60 minutes.


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