Go Back
Cranberry Pumpkin Quick Bread - Marty's Musings

Cranberry Pumpkin Quick Bread

Calories 6733kcal
Author Marty's Musings



  • 3 cups all purpose flour
  • 1 tbs pumpkin pie spice optional
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 3 cups sugar
  • 1 can 15 oz canned pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup orange juice or water
  • 1 cup fresh or frozen cranberries


  • 1 cup powdered sugar
  • 1 tbs milk
  • 1 tbs vanilla


  • 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.
  • Combine flour, pumpkin spice spice, baking soda and salt in large bowl.
  • Combine sugar, pumpkin, eggs, oil and juice in large mixing bowl and beat until just blended.
  • Add flour mixture to pumpkin mixture. Stir until just moistened.
  • Fold in cranberries and spoon batter into loaf pans.
  • Bake linked mini loaf pans for 30 minutes and larger loaf pan for 60 minutes or until toothpick inserted in middle comes out clean.
  • While bread is cooling mix powdered sugar, milk and vanilla together with a whisk. Pour over cooled bread.


For muffins back at 350 degrees for 23-27 minutes.
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.