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Friday, November 12, 2010

Pumpkin Cranberry Bread with Streusel Topping

Yes, another pumpkin recipe......are you getting tired of me sharing them yet? lol  I just had to try this one, because I LOVE cranberries.  I have to admit that I even eat them raw, by the handfuls.  I have since I was a kid......they are so tart, but I just love them.  ;-)

So, yesterday I knew that I was going to have the oven on later to make cornbread muffins, so I decided to go ahead and make this quick bread, too.  I found the recipe at All Recipes and after reading through some of the comments, I went ahead and used some of their suggestions for changing up the recipe.  You can find the original recipe here at All Recipes.  As I was making this, I discovered that I had less than 1/4 cup of vegetable oil.  Someone said they used half applesauce/half vegetable oil and I didn't have any of applesauce either.  But, I do have a cupboard full of Cranapple Butter that I made in August, so I used that.  I also decided to add a streusel topping.  I absolutely adore streusel and couldn't resist putting it on top of this bread!  When I make this again, I will probably add more cranberries, because I love them so.  You could also add some chopped walnuts or something like that, but I'm not a huge fan of nuts in my quick breads. ;-)

This makes two loaves, so I sliced one of them up for my husband to take to work today.  I told him to share and make some friends. lol  They always love getting homemade treats there. ;-)

Pumpkin Cranberry Bread with Streusel Topping:

  • 3 cups all-purpose flour
  • 5 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 1/2 cups granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
  • 4 eggs
  • 1/4 cup vegetable oil
  • 3/4 cup apple sauce
  • 1/2 cup orange juice
  • 1 cup fresh or frozen cranberries, sliced in half

streusel topping:

1/3 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup butter
ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, brown sugar, pumpkin, eggs, vegetable oil, apple sauce and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Mix together the sugar and flour.  Using a large cheese grater, grate the butter into the bowl with the flour and sugar.  Add in some ground cinnamon.  I didn't measure it, I just added it until it looked good. lol  Using my hands, I mixed everything together until it started coming together in large pea sized pieces.  Sprinkle the streusel on top of each loaf.  

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

This smells so good when it's cooking!  I sliced one up last night for my husband.  It was still really moist and a little hard to handle.  But, the slice that I cut this morning from our loaf was just perfect!  So, letting it sit overnight really helped it a lot.  

I hope you enjoy this one!  It's so yummy!, what pumpkin recipe can I try next?

God Bless, 


  1. Looks delish!
    Thanks for your kind encouragement over at my blog today.
    Bless you!

  2. Such a delicious looking bread! It must be the time of year but I am so loving cranberries :)


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