Pumpkin Cranberry Bread


Serving Size:
1 slice, 3/4" thick

    Diet Types:
  • CKD non-dialysis
  • Dialysis
  • Lower Protein
  • Heart Healthy


  • 2-1/2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 2 large eggs
  • 2 cups sugar
  • 1-3/4 cups canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup fresh or frozen whole cranberries


  1. Preheat oven to 350° F.
  2. Combine flour, pumpkin pie spice and baking powder in a large bowl.
  3. Combine eggs, sugar, pumpkin puree and oil in a small mixing bowl. Beat until blended.
  4. Add pumpkin mixture to flour mixture. Stir until just moistened, and then fold in cranberries.
  5. Spoon batter into 2 greased 9" x 5" loaf pans. Bake for 55 to 60 minutes.
  6. Remove pans from the oven and let cool for 5 to 10 minutes. Remove loaves from pans and cool on a wire rack before slicing each loaf into 10 slices.

Helpful hints

  • Make extra bread and freeze the loaves. Thaw a few hours before serving.
  • If cranberries are unavailable, omit from recipe or substitute blueberries instead.

Nutrients per serving

Calories 187

Protein 2 g

Carbohydrates 31 g

Fat 6 g

Cholesterol 21 mg

Sodium 45 mg

Potassium 69 mg

Phosphorus 75 mg

Calcium 46 mg

Fiber 1.1 g

Added Sugar 20 g

Kidney and kidney diabetic food choices

  • 1-1/2 starch
  • 1 fat
  • 1/2 high calorie

Carbohydrate choices


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