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Cranberry Pumpkin Bread

The BEST Pumpkin Bread....made even better with the addition of fresh cranberries and sweet cream cheese icing! The perfect addition to your holiday table!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 loaves
Author Cathy Trochelman

Ingredients

Pumpkin Bread

  • 2 c. granulated sugar
  • 1 c. packed brown sugar
  • 3/4 c. vegetable oil
  • 1 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1 15 oz. can pumpkin puree
  • 2 eggs
  • 3 1/2 c. flour
  • 1/3 c. water
  • 2 c. fresh cranberries

Cream Cheese Icing

  • 1 c. powdered sugar
  • 2 oz. cream cheese softened
  • 2 tsp. milk
  • 1/2 tsp. vanilla

Instructions

  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat at low speed until blended.
  3. Add baking soda, baking powder, salt, and spices. Beat until blended.
  4. Add pumpkin and eggs. Beat until blended.
  5. Add flour and water and stir just until blended.
  6. Stir in cranberries.
  7. Pour batter into two (5x9 inch) loaf pans that have been greased and floured.
  8. Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from oven; cool 10 minutes in pan, then remove to a wire rack to cool completely.
  10. Combine icing ingredients and mix until smooth. Spoon icing over bread. *Icing recipe can be doubled according to taste.

Recipe Notes

Basic Pumpkin Bread recipe adapted from An Occasion to Gather.