Cranberry Nut Pumpkin Loaves

Course: Dessert, Snack
Cuisine: American
Keyword: bread, pumpkin
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 15
Calories: 337kcal
Pumpkin Bread taken to the next level with jammy bits of cranberry and crunchy nuts!
Print Recipe


For the streusel

  • 2 1/2 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup dry old fashioned oatmeal
  • 1/4 cup chopped walnuts

for the bread

  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 cup + 2 teaspoons all purpose flour divided
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground mace optional
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/3 cup water
  • 1 cup walnuts chopped
  • 6 ounces fresh cranberries


  • Preheat the oven to 350 degrees. Grease 3 mini loaf pans (5 3/4 x 3 1/4 x 2")

For the streusel

  • In a small bowl combine the butter, flour, brown sugar and cinnamon. Mix together with your fingertips until butter is incorporated into the dry ingredients. Add the oatmeal and walnuts and mix thoroughly to combine. Set aside.
  • In a large mixing bowl, using a mixer combine the sugar, vegetable oil and eggs until smooth. Add the pumpkin puree and mix to combine.
  • In a smaller bowl sift together 1 cup of the all purpose flour, the whole wheat flour, baking powder, baking soda, salt, cinnamon, cloves, mace, nutmeg and allspice.
  • Add half of the dry ingredients to the pumpkin mixture and mix on medium low until just combined. Add half of the water and mix. Add the rest of the flour mixture and mix until just combined, followed by the remainder of the water.
  • In the small bowl that contained the flour mixture add the cranberries and sprinkle with the remaining 2 teaspoons of all purpose flour. Toss to coat and add to the pumpkin mixture along with the chopped walnuts. Stir into the batter.
  • Divide the batter equally between the three loaf pans. Evenly sprinkle streusel topping over each loaf.
  • Place the mini loaf pans on a baking sheet and bake for 45-50 minutes or until a cake tester comes out clean. Remove from oven and cool on a wire rack.


(note: if you don't have whole wheat flour, just use equal amount of All Purpose)


Calories: 337kcal | Carbohydrates: 44g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 162mg | Potassium: 149mg | Fiber: 2g | Sugar: 22g | Vitamin A: 2640IU | Vitamin C: 2.3mg | Calcium: 30mg | Iron: 1.7mg