Pumpkin & Cranberry Bread

Pumpkin & Cranberry Bread

7 Reviews
From: EatingWell Magazine, Holiday Issue 1996

Cornmeal gives this moist quick bread a subtle crunch. Pumpkin puree and dried cranberries make it particularly festive.

Ingredients 24 servings

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Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 cup cornmeal, preferably stone-ground
  • 2 cups packed brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 15- or 16-ounce can plain pumpkin puree, (1½ cups)
  • 1 cup nonfat plain yogurt
  • ⅓ cup canola oil
  • 2 large eggs
  • 2 large egg whites
  • 2 cups dried cranberries, or raisins


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat two 9-by-5-inch loaf pans with cooking spray; dust with flour and tap out the excess.
  2. Combine all-purpose and whole-wheat flours, cornmeal, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a mixing bowl; mix well, breaking up any lumps of brown sugar with your fingertips. Whisk together pumpkin, yogurt, oil, eggs and egg whites in another bowl until well combined. Stir the pumpkin mixture and cranberries (or raisins) into the dry ingredients until completely blended, but do not overmix. Divide the batter between the loaf pans, smoothing the tops with a spatula. Bake until a skewer inserted in the center comes out clean, 55 to 65 minutes. Let the loaves rest in the pans for 5 minutes; turn them out onto a wire rack to cool completely.

Nutrition information

  • Per serving: 202 calories; 4 g fat(0 g sat); 2 g fiber; 40 g carbohydrates; 3 g protein; 23 mcg folate; 16 mg cholesterol; 26 g sugars; 2,782 IU vitamin A; 1 mg vitamin C; 60 mg calcium; 1 mg iron; 295 mg sodium; 123 mg potassium
  • Nutrition Bonus: Vitamin A (56% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ fruit, 1 other carbohydrate, ½ fat

Reviews 7

October 07, 2015
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By: EatingWell User
My question is ...should it be 15 or 16 oz. OR 1 1/2 cups of pumpkin puree? Pros: I love the cornmeal addition in this recipe. Cons: The amount of pumpkin puree says 15/16oz. can or 1 1/2 cups....BUT ...1 1/2 cups is 12 oz. so I hope
November 25, 2012
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By: EatingWell User
I play with the ingredients too, I used fresh pumpkin not canned, add old fashion oats, used light brown sugar 4 teaspon. I used a package of corn bread mix, add raisins mixed with cranberries and also I used olive oil in it. Turned out very good.
November 02, 2010
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By: EatingWell User
Made some substitutions and it turned out great! I only used 1 cup of sugar (instead of 2), subbed 1/3 cup apple sauce for the 1/3 cup oil which added a natural sweetness and subbed toasted pumpkin seeds for the dried cranberries.
October 19, 2010
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By: EatingWell User
Sorry, too dense for my taste. Was damp, rather than *moist*. Needed more spice, too; this combo was rather bland.
February 03, 2010
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By: EatingWell User
I made this with my kids on a snowy day. It was easy to make and it came out great. The kids ate two slices each after dinner and asked for more!
December 03, 2009
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By: EatingWell User
I made this for a luncheon featuring healthy options. The ladies went nuts over this. I thought it was just okay but they all raved and asked for the recipe. I followed the recipe but had to used half dark brown sugar/half light. Also, I used about 1.25 cups craisins and the rest raisins.
November 08, 2009
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By: enjoyfoodrd
I used Greek yogurt instead of regular yogurt which increased the protein content from 2 grams to about 4 grams/serving. Delicious.
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