Pumpkin cranberry bread

Pumpkin cranberry bread

AvatarCanning Homemade
Pumpkin, which is of the Squash Family, is very nutritious as it is a rich source of beta carotene, a low calorie source of Vitamin C and potassium and is high in fiber.
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Prep Time 40 mins
Cook Time 2 hrs
Total Time 2 hrs 40 mins
Course Dessert
Cuisine American
Servings 8 people
Calories 500 kcal


  • 2 1/4 cups of whole wheat flour
  • 1 tablespoon of pumpkin spice
  • 2 teaspoons baking powder
  • 1/2 tsp sea salt
  • 2 eggs (the good kind - organic brown)
  • 1 cup Splenda (sugar replacement) brown blend
  • 1 cup molasses
  • 1 3/4 cups (15 oz can pumpkin)
  • 1/2 cup safflower or olive oil
  • 1 cup frozen or unsweetened dried cranberries


  • Combine whole wheat flour, ice, baking powder, pumpkin pie, spice, and sea salt in a large mixing bowl. Combine eggs, sugar, molasses, pumpkin and safflower oil and mix until just moistened.
  • Fold in cranberries. Spoon batter into 2 greased (use safflower oil) and floured 9 x 5 inch loaf pans.
  • Bake in preheated oven at 350 F for 55 - 60 minutes until pricked with a toothpick and it comes out clean.
  • Cool in pans for 5 to 10 minutes, remove to wire racks to cool completely.
  • Recipe makes 2 loaves.
Keyword Bread