Cranberry Pumpkin Bread

Cranberry Pumpkin Bread

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Cranberry pumpkin bread is a ideal and healthy alternative to white bread. Goodness of cranberry and pumpkin give this bread completely new taste.

Cranberry Pumpkin Bread recipe - How to make Cranberry Pumpkin Bread


Preparation Time:    Cooking Time:    Total Time:     Makes 14 to 16 squares
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2 cups whole raw cranberry
1 1/2 cups plain flour (maida)
1/4 cup cornflour
3/4 cup granulated sugar
salt to taste
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp ground cinnamon (dalchini)
1/2 tsp ground ginger (adrak)
1/4 tsp ground cloves (laung / lavang)
1 cup canned red pumpkin purée
5 tbsp canola oil
2 tsp grated orange rind (the outermost part of the peel)
3 tbsp water

  1. Preheat the oven to 350 f or 175°c.
  2. Chop the cranberries into quarters (may use a food processor) and set aside.
  3. Mix the flour, cornmeal, sugar, salt, baking soda, baking powder, cinnamon, ginger, and cloves in a bowl and set aside.
  4. In a large mixing bowl, mix the pumpkin, canola oil, orange zest, and water. Then gently stir in the dry ingredients and chopped cranberries.
  5. Pour mixture into a lightly greased 9"- x 9"-inch baking pan, and bake for 40 to 50 minutes or until an inserted toothpick comes out clean. Allow bread to cool for about 5 minutes before removing from the pan, then place bread on a rack to completely cool bef