Cranberry Pumpkin Bread

Recipe courtesy of Yolanda Lodi’s cookbook, Yolanda’s All New Cranberry Cookbook. 508-946-4738

Total Time:1 hour 45 minutes


  • 1 can (15 oz.) pumpkin
  • 2 cups sugar
  • 2 large eggs, beaten with a fork
  • ¼ cup extra-virgin olive oil
  • 1 cup applesauce
  • 4 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ cups fresh cranberries, cut in half
  • 1 cup chopped walnuts


  1. Preheat oven to 350 degrees. Grease and flour two 9 x 5 x 3-inch loaf pans. In a large bowl combine pumpkin, sugar, eggs, olive oil and applesauce. Mix with a spoon.
  2. In another large bowl combine flour, cinnamon, nutmeg, baking powder and baking soda. Add dry ingredients to pumpkin mixture, stirring with a spoon until combined. Fold in cranberries and chopped walnuts.
  3. Pour batter into pans. Bake for 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack.

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