Laura’s Cranberry Pumpkin Bread & Muffins

cranberry pumpkin bread

In addition to her many other talents...she bakes too! Enjoy this delicious bread – perfect for Christmas, fall, or ANYTIME! And it’s easy. The delicious canned pumpkin acts as a binder so there is no need to use eggs.


Makes one loaf or 24 muffins

●  2 cups white sugar

●  ½ cup canola oil

●  1 (15 oz) canned pumpkin

●  2 ¼ cups flour

●  1 Tbsp pumpkin pie spice

●  1 tsp baking soda

●  ½ tsp salt

●  1 cup halved fresh cranberries, rinsed and drained so seeds are removed


  • Preheat oven to 350 degrees.
  • Combine first 3 ingredients and mix well.
  • Combine dry ingredients and stir into pumpkin mixture until moistened.
  • Fold in cranberries.
  • Spoon batter into greased and floured loaf pan or muffin tins.
  • Bread should bake about one hour and 15 minutes. Muffins should bake about 25 minutes. Check doneness with toothpick.
  • After cooling for 10 minutes, remove loaf from pan or muffins from tins to finish cooling on wire rack.