Cranberry-walnut pumpkin bread

Cranberry-walnut pumpkin bread


2 people made this

Walnuts and walnut oil contain ‘good fats’ that help keep your arteries clear and your heart healthy.

Lynn Lewis

Serves: 16 

  • 1¼ cups (175 g) plain flour
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¾ teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • 1 cup (260 g) cooked, puréed pumpkin
  • ⅔ cup (150 g) packed dark brown sugar
  • ¼ cup (60 ml) walnut oil or vegetable oil
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla essence
  • ½ cup (50 g) walnuts, coarsely chopped
  • ½ cup (60 g) sweet dried cranberries (craisins)

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Preheat oven to 180°C. Lightly coat a 23 x 13 cm loaf pan with non-stick cooking spray.
  2. Sift together flour, ginger, cinnamon, bicarbonate of soda and salt in a medium bowl. Stir pumpkin, sugar, oil, eggs and vanilla essence until smooth in another medium bowl. Stir into flour mixture just until evenly moistened. Stir in the walnuts and cranberries. Spoon into prepared pan.
  3. Bake until a toothpick inserted in the centre comes out clean, about 45 minutes. Turn out onto a wire rack to cool.

fresh ideas

Quick breads such as Cranberry-Walnut Pumpkin Bread make welcome gifts. They're called quick breads because they don't contain yeast, so no rising time is required. This means that you can prepare a loaf for the oven in minutes.

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Reviews (2)


Turned out beautiful, didn't have any walnuts so used sunflower seeds instead. - 03 Aug 2010


Used different ingredients. Didn't have any walnuts, so I used sunflower seeds instead. Still tasted lovely. - 03 Aug 2010

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