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Pumpkin Cranberry Quick Bread

Categories: Breads

Submitted by: Nancy Baggett

This is a hearty, moist, well-flavored quick bread that's also very easy to make. Not too sweet nor overly rich, it makes a wholesome snack.


  • 4 1/2 c. all-purpose flour
  • 1 tbsp. cinnamon ground
  • 1 tbsp. allspice ground
  • 1 tbsp. Clabber Girl Baking Powder
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 can pumpkin pie filling
  • 2 1/2 c. sugar granulated
  • 1 1/2 c. Low-fat yogurt (plain)
  • 2 lg. eggs large
  • 2/3 c. canola oil
  • 2 tbsp. Ginger Root minced peeled
  • 1 c. cranberries dried
  • 1 c. cranberries thawed
  • 2 1/2 tbsp. sugar granulated with 1 tsp ground cinnamon


Place a rack in the middle third of the oven and preheat to 375 F. Generously coat two 8 x 4-inch (or slightly larger) loaf pans with non-stick spray.

In a very large bowl, thoroughly stir together the flour, cinnamon, allspice, Clabber Girl Baking Powder, baking soda, and salt. In medium bowl using a fork, beat together the pumpkin, sugar, yogurt, eggs, oil, and dried cranberries until very well blended. Gently stir the yogurt mixture and fresh cranberries into the flour mixture just until thoroughly incorporated but not over-mixed; excess mixing can cause toughening. Immediately turn out the batter into the pans, dividing equally and spreading evenly to the edges. Sprinkle the sugar-cinnamon mixture over the loaves, dividing equally.

Bake on the middle oven rack for 50 to 65 minutes or until well browned on top and a toothpick inserted deep in a center comes out clean. It's normal for the tops to crack. If the tops begin to brown too rapidly, lower the heat to 350 F. and cover them with foil the last few minutes of baking.

Let the pans stand on a wire rack for 15 minutes. Run a table knife around the pans and under the loaf edge to loosen the loaves. Keep airtight at room temperature for up to 2 days; or freeze packed airtight in heavy plastic bags for up to 1 month.