Pumpkin Cranberry Bread

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I love to bake.  And I love all things Fall.  The temperatures here in Houston have been unseasonably cool this past weekend (under 80 - whaaaaaat!), so I used my imagination and pretended that Autumn is actually on it's way and did some baking.   I haven't written about baking here because I usually just make stuff from a boxed mix, but since trying to eat more organic foods, box mixes are pretty much out of the picture.  So what's a girl to do?  Start baking from scratch, that's what!  And I decided to start off with a loaf of homemade, organic Pumpkin Cranberry Bread!  This post contains affiliate links - I get a small commission from anything you buy through this post at no extra cost to you!

I know baking from scratch sounds pretty intimidating, especially if you're used to using a box mix, but let me tell you, it's super easy and doesn't really take that much more time.  I promise!!!  This recipe took me about 10 minutes to mix (not including the time it took to take pictures, ha!), and then all I had to do was sit back and wait for it to bake.

Here's what you'll need to make your own Pumpkin Cranberry Bread:

  • 1 2/3 cups all purpose flour - I used organic all purpose flour, but you don't have to
  • 1 1/2 cups sugar - again I used organic sugar
  • 2 teaspoons pumpkin pie spice - I'm sure I could find an organic version of this, but the amount used for this is so small it didn't matter much to me
  • 1 teaspoon baking soda - there's not really an organic version of this (at least not to my knowledge)
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder - again, I'm not sure this even comes in organic
  • 2 eggs - and you guessed it, I used organic free range eggs
  • 1 cup canned pumpkin (not pumpkin pie filling) - you know, organic!
  • 1/2 cup vegetable oil - just pretend I used an organic version of this - I just used what was on hand this time (but plan to replace this with organic when it runs out)
  • 1/2 cup water - orga---wait, nevermind
  • 1/2 cup dried cranberries (or raisins)
  • 1/2 cup nuts (optional) I don't like nuts, so I didn't use any

See?  Super easy and fast.  And oh so delicious!!!  I've been enjoying mine with some pumpkin butter I got from Dewberry Farm a couple of years ago, but it's also great plain.  Some other ways to enjoy your Pumpkin Cranberry Bread are toasted with butter, or even as French toast!  I bet this would also be awesome bread for peanut butter and jelly sandwiches, too!  So how are you going to enjoy your Pumpkin Cranberry Bread?


  1. That first photo looks so professional!
    I haven't tried baking too many things from scratch. I tried that with brownies like eons ago and they came out rock hard :/
    Maybe once the weather cools off I will have to add this to my list of food to try :) Looks yummy!

  2. Thank you! I took that picture off the cuff with my old iPhone! I know other food bloggers that spend hours setting up their photos (and you can really tell by their compositions and attention to detail)....I spent 15 minutes and just shoved all the crap on my dining room table to one end until it couldn't be seen in the frame - imagine if I actually had a "real" camera and props and time! Lol! I look at stuff on Pinterest, and my photos just don't compare.....

    The first time I ever baked from scratch was a total disaster! I've learned that I like my baked good almost under done, so I always check them at the least possible time specified in the recipe, and if the toothpick comes out with only crumbs and not fully "clean" then I consider it done - most baked goods will sort of "set" as they cool. When I do cookies they're practically still doughy when I take them out of the oven.

  3. Oh that's a good tip. I think I have a fear of undercooking things so I tend to overcook them.

  4. Oh god, the first time I ever baked cookies I was working at a deli and they had just started offering cookies - my manager wanted me to bake them because I had previously worked at a bakery - as a counter girl - I had NO IDEA how to bake cookies (even the mass produced frozen cookie dough ones) and I left them in the oven so long that they could've been used as weapons they were so hard!


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