Pumpkin-Cranberry Gift Loaves

Featuring the holiday favorites of both pumpkin and cranberry, this moist quick bread is sure to be a huge hit!


  • 1 29-ounce can of pure pumpkin (about 1 ¾ cups)Pumpkin Cranberry Loaf
  • 1 ¼ cups sugar
  • ¾ cup of liquid egg substitute (such as Egg Beaters)
  • ½ cup vegetable oil
  • 1 ½ tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 ½ tsp. nutmeg
  • 2 ¼ cups flour
  • ½ cup coarsely chopped walnuts
  • 2 cups fresh cranberries


  • Preheat oven to 325 degrees.
  • Spray six baby loaf pans (about 6 inches long) with cooking spray.
  • In a large bowl, use a whisk to combine pumpkin, sugar, eggs, and vegetable oil. Add dry ingredients, stirring until everything is combined. Stir in nuts and cranberries.
  • Bake at 325 degrees for 45 minutes or until a knife inserted comes out clean.
  • Cool in pans for 10 minutes. Remove to rack and let cool completely before wrapping.

Per Serving

Recipe yields six mini loaves; each loaf serves four. Each serving provides 150 calories, 6 g total fat (0.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 105 mg sodium, 22 g carbohydrate, 1 g fiber, 11 g sugars, 2 g protein.

Combine the comfort of apple cider with the zing of cranberry to create this ultimate cold-day drink. Click here for the recipe!