Pumpkin Cranberry Quick Bread

makes 1 loaf. (The “quick” part about is how easily the batter comes together)


½ cup vegetable oil
1 cup granulated sugar
2 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
1/3 cup water
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg
1 cup craisins tossed with 1 teaspoon flour


1. Preheat the oven to 350 degrees F. Butter and flour a 9 x 5 loaf pan and set aside.

2. In one large mixing bowl mix the oil, sugar and eggs until well blended. Then, stir in the pumpkin and nutmeg until everything is completely smooth.

3. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Pour it slowly into the pumpkin mixture while stirring slowly with a your spoon. Keep stirring until all of the flour is incorporated, especially from the sides and bottom of the bowl.

4. Toss the craisins with the flour and stir them into the batter until just incorporated. Pour the batter into the prepared loaf pan and bake it for 60 minutes to 1 hour 10 minutes, or until a cake tester comes out clean and the top springs back when touched. Allow the bread to cool for 10 minutes in pan. Then, invert the pan to remove the bread and let the bread cool completely on a wire rack. Slice and serve!

Naptime Notes

Naptime Recipe Serving ideas

We adore this simple bread sliced and served a breakfast or lunch. It is also great for a brunch buffet or sent to school for snack time. For a real treat toast it and serve with a pat of butter!

Naptime Stopwatch

15 minutes prep time, 60 minutes bake time

Naptime Reviews

This simple bread is a snack staple in our house!

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