Pumpkin Cranberry Walnut Bread

Pumpkin Cranberry Walnut Bread

This is one of my favorite fall quick breads. It makes two loaves, so you can make one for yourself and give one to a friend. It also freezes well.
No ratings yet
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 10 minutes
Course Breakfast, Dessert
Cuisine American
Servings 28 Slices
Calories 205 kcal


  • cup whole-wheat flour
  • 1 cup all purpose flour
  • ½ cup yellow corn meal
  • 2 tsp baking soda
  • 1 tsp ground ginger
  • tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • cup unsalted butter room temperature
  • 2 cups sugar
  • 2 cups mashed pumpkin fresh or canned
  • 4 eggs
  • cup water
  • 1 cup dried cranberries
  • ½ cup walnuts
  • 2 tbsp pepitas


  • Pre-heat oven to 350°
  • In a medium bowl, mix together the dry ingredients and set aside
  • In the bowl of an electric mixer with a paddle attachment set on medium speed, beat together the butter and sugar
  • Beat in the pumpkin, eggs, and water
  • Add in the dry ingredients and mix, just until blended
  • Stir in the cranberries and walnuts
  • Divide into two well-oiled loaf pans and sprinkle with the pepitas
  • Bake for 60-65 minutes
  • Let cool 10 minutes


Try adding frozen whole cranberries instead of dried cranberries for a tart twist!
Pro Tip:  I always use freshly-grated nutmeg.  You can get whole nutmeg at specialty spice shops and a microplane for grating. 


Calories: 205kcalCarbohydrates: 36gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.003gSodium: 137mgPotassium: 235mgFiber: 5gSugar: 19gVitamin A: 2726IUVitamin C: 1mgCalcium: 40mgIron: 2mg
Keyword Pumpkin
Tried this recipe?Let us know how it was!