Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
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!
4.91
from
10
votes
Print
Pin
Prep Time:
10
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
10
minutes
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
Preheat oven to 375 degrees.
In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat at low speed until blended.
Add baking soda, baking powder, salt, and spices. Beat until blended.
Add pumpkin and eggs. Beat until blended.
Add flour and water and stir just until blended.
Stir in cranberries.
Pour batter into two (5x9 inch) loaf pans that have been greased and floured.
Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven; cool 10 minutes in pan, then remove to a wire rack to cool completely.
Combine icing ingredients and mix until smooth. Spoon icing over bread. *Icing recipe can be doubled according to taste.
Notes
Basic Pumpkin Bread recipe adapted from
An Occasion to Gather
.