Pumpkin Bread with Cranberries

Sliced Pumpkin Bread

By Marie Powell

Yields: 12 servings

Prep time: 15 minutes

Cook time: approximately 1 hour

A traditional 9x5x3 loaf pan will hold one batch of batter and bakes in approximately 1 hour, though some time variations exist for different types of pans. The pans I really enjoy are roughly one-half and one-third the volume of those standard pans, which is perfect to share small loaves with some of my neighbors or make a variety of small baked goodies to give as gifts. The recipe and oven temperature stay the same for smaller pans, but the baking time will decrease to 30-45 minutes for most small loaves and to 20-25 minutes for muffins. You’ll know your pumpkin bread is done when a toothpick inserted in the center comes out clean.

This recipe doubles very easily, as most standard canned pumpkin containers yield more than 1 cup of pumpkin. Double your ingredients, choose a variety of pan sizes, and plan to share this delicious pumpkin bread recipe!


  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 14 teaspoon salt
  • 14 teaspoon baking soda
  • 14 teaspoon ground nutmeg
  • 14 teaspoon ground ginger
  • 1 cup canned pumpkin
  • 12 cup milk
  • 2 eggs
  • 13 cup shortening
  • 34 cup chopped walnuts or pecans
  • 34 cup cranberries (fresh or dried)


  1. In a large mixer bowl, combine 1 cup of the flour with remaining dry ingredients.
  2. Add pumpkin, milk, eggs, and shortening.
  3. Beat with a mixer on low until blended, then on high speed for 2 minutes.
  4. Add remaining flour, beat well. Stir in nuts and cranberries.
  5. Pour batter into a greased 9x5x3 pan (or smaller options as you like).
  6. Bake at 350 for 55-60 minutes until done. Adjust baking time for smaller loaves.
  7. Cool on a wire rack 10 minutes, then turn out of pans onto cooling rack until completely cool.
  8. Wrap pumpkin bread tightly overnight before serving.