Cranberry Pumpkin Bread

What You'll Need

  • Large mixing bowl
  • Optional: Food Mill
  • Two loaf pans for baking
  • 3 1/2 cups flour
  • 3 eggs
  • 1 cup sugar
  • 3/4 cup applesauce
  • 1 1/2 cups of cooked pumpkin, run through food mill, or canned pumpkin
  • 1 teaspoon grated ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups fresh cranberries

This cheerful quick bread is a seasonal favorite, warm and gently spicy. Made with applesauce instead of added oils, it is rich and moist, with the perfect hint of sweetness and a tart zing from the whole cranberries.


1) Preheat Oven and Combine Dry Ingredients

Preheat oven to 350 degrees fahrenheit. In a large mixing bowl, combine the flour, sugar, spices, salt, and baking soda.

2) Combine Wet Ingredients

If you have not already done so, run the baked pumpkin through the middle screen of a food mill. Combine the pumpkin, eggs, and applesauce in a separate bowl. (Pumpkin from a can does not need to be run through the mill.)

3. Combine Wet and Dry Ingredients

Add the wet ingredients to the dry ingredients and mix gently. Add the cranberries, stirring to incorporate.

4) Pour Into Loaf Pans and Bake

Pour and scrape the batter into two buttered loaf pans and bake at 350* for 1 hour. Let cool and enjoy!

Over to You

It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.