Pumpkin Cranberry Bread

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cranberry pumpkin bread

Nothing makes it feel more like October than some pumpkin and pumpkin spice!   Unfortunately, for many of you with kidney disease, enjoying pumpkin may be limited in your diet.  Pumpkin puree is high in potassium and pumpkin seeds are high in potassium and phosphorus. Fortunately, there are plenty of fruits that pair well with pumpkin.  Many recipes combine them, requiring less pumpkin. Less pumpkin = less potassium, allowing everyone to enjoy some comforting fall baked goods! 

Make your home smell amazing and feel warm and cozy this fall with this pumpkin cranberry bread.  Enjoy!

Pumpkin Cranberry Bread


  • 2 ½ cup all-purpose flour
  • 2 tsp. pumpkin pie spice
  • 2 tsp. baking powder
  • 2 eggs
  • 2 cup sugar
  • 1 ¾ cup canned pumpkin puree
  • ½ cup vegetable oil
  • 1 cup fresh or frozen whole cranberries

TIP:  If cranberries are unavailable, omit from recipe or substitute with blueberries!


  1. Preheat oven to 375 degrees. 
  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. Add pumpkin mixture to flour mixture.  Stir until just moistened, then fold in cranberries.
  4. Spoon batter into 2 greased 9×5 inch loaf pans. Bake for 55-60 minutes.
  5. Cool in pans for 5-10 minutes.  Makes 20 servings.

Nutrition Info

(per ¾ inch slice):  187kcal, 45mg sodium, 69mg potassium, 75mg phosphorus. 

Recipe used with permission from ARA


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