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  • 3 Cups Flour
  • 1 Tbs plus 2 tsp Pumpkin Spice
  • 2 tsp Baking Soda
  • 1 1/2 tsp. Salt
  • 3 Cups Sugar
  • 1 can (15oz) Pure Pumpkin
  • 4 Large Eggs
  • 1 Cup Vegetable Oil
  • 1/2 Cup Orange Juice or Water
  • 1 Cup Dried, Fresh or Frozen Cranberries (Chopped)



Step 1

Preheat oven to 350*. Grease and flour 2 9x5 loaf pans

Combine flour, pumpkin spice, baking soda and salt in a large bowl, set aside. Combine sugar, pumpkin, eggs, oil and juice in a large mixing bowl; beat until just blended. Add the pumpkin mixture to the flour mixture; stir until moistened. Fold in the cranberries. Spoon into the prepared loaf pans.

Bake for 60-65 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove to wire racks to cool completely.

For 3 8x4 loaves bake for 55-60 minutes.

For 5-6 5x3 mini loaves bake for 50-55 minutes.

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