Cranberry Pumpkin Quick Bread
  • 3 cups all purpose flour
  • 1 tbs pumpkin pie spice (optional)
  • 2 tsp baking soda
  • 1½ tsp salt
  • 3 cups sugar
  • 1 can (15 oz) canned pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • ½ cup orange juice (or water)
  • 1 cup fresh or frozen cranberries
  • 1 cup powdered sugar
  • 1 tbs milk
  • 1 tbs vanilla
  1. Preheat oven to 350 degrees. Grease and flour two 9x5 inch loaf pans OR two linked mini loaf pans.Or you could use one of each type of pan.
  2. Combine flour, pumpkin spice spice, baking soda and salt in large bowl.
  3. Combine sugar, pumpkin, eggs, oil and juice in large mixing bowl and beat until just blended.
  4. Add flour mixture to pumpkin mixture. Stir until just moistened.
  5. Fold in cranberries and spoon batter into loaf pans.
  6. Bake linked mini loaf pans for 30 minutes and larger loaf pan for 60 minutes or until toothpick inserted in middle comes out clean.
  7. While bread is cooling mix powdered sugar, milk and vanilla together with a whisk. Pour over cooled bread.
My linked mini loaf pan had nine slots.
Will make two large loaves if not using mini loaf pans.
I left out the pumpkin pie spice and it still tasted great.
If glaze gets too thick add just a bit more milk for desired consistency.
Nutrition Information
Calories: 6733 Fat: 249g Saturated fat: 23g Unsaturated fat: 213g Trans fat: 2g Carbohydrates: 1074g Sugar: 750g Sodium: 6393mg Fiber: 28g Protein: 71g Cholesterol: 745mg
Recipe by Marty's Musings at