Healthy Pumpkin and Cranberry Bread

I sort of created this recipe by accident. I set out to make pumpkin bread, but had extra dried cranberries so chucked them in too. I then substituted a few ingredients to my usual recipe and hey presto! Here we are… Sugar free, packed with nutrients and great fresh or toasted, this is the recipe I never knew I needed in my life.


  • 2 cups grated pumpkin
  • 2 cups flour
  • 2 teaspoons of baking powder 
  • ½ cup dried cranberries 
  • 2 tsp mixed herbs
  • 1 tbs Chia Seeds 
  • 1 cup of water 
  • 1/3 cup oil 
  • 1/4 cup pumpkin seeds


  • Preheat Oven to 160 degrees Celsius 
  • Line a loaf tin with baking paper 
  • Sift flour and baking powder into a large bowl
  • Add herbs and cranberries to large bowl, stir to combine. 
  • Add pumpkin and stir to combine.
  • In a separate bowl, use a whisk to combine oil, chia seeds and water. 
  • Add wet ingredients to large bowl and stir until a dough has formed. 
  • Pour dough into loaf tin, sprinkle with pumpkin seeds and place in oven.
  • Bake for 50- 60 minutes or until a skewer can be inserted in the center and comes out clean. 
  • Place loaf on a cooling tray. Let it cool in the tin for 20 minutes, then remove and allow to completely cool. 
  • Store in an airtight container in the fridge. Enjoy fresh or toasted. 

Tip: Pumpkin is a moist vegetable; therefore, the center of the loaf will be moist until fully cooled. 

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