Cranberry Almond Pumpkin Bread

I’m sure that I am not the only one who stocks up on the pumpkin for the “off season” months. I usually make a little extra pumpkin puree and freeze it or I buy a few extra cans of pumpkin puree and store it in the back of the cabinet. When we get a craving for some pumpkin stuff, I just pull it out and use it. 
As I mentioned in my previous post, I love fall fruits and veggies and this bread is a true fall/winter bread. The combination of flavors here is perfect!


1 1/2 cup of flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup brown sugar
1 cup pumpkin puree
1/2 cup veggie oil
2 eggs
1/4 cup water
1 cup cranberries
1/2 cup chopped almonds
1/2 tsp cinnamon

Preheat the oven to 350. Grease a bread baking pan.
1.  In a large bowl, whisk together eggs, water, sugar, oil, salt, and cinnamon until smooth

2.  Add the pumpkin puree and mix until combined

3. Add the flour baking soda, baking powder and mix well

4. Add the cranberries and almonds and mix well

5. Pour the batter into the baking dish and sprinkle a little with cinnamon

6. Bake for 45-55 minutes


* I am linking this recipe to the   Tuesday, Wednesday and Thursday  PARTIES. Why don’t you visit the wonderful hosts and link some of your own projects!?

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  1. says

    Hi Lubya,
    This is the best looking Pumpkin Bread that I have seen in a while. I just love all the Cranberry and Almonds with the pumpkin and it looks so pretty. I am making this really soon. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. Michelle says

    Made this last year at Thanksgiving time and it didn’t last very long! Very moist and delicious! Getting ready to make it again!


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