As we fall into Fall during the month of October, it’s a natural tendency to look for a recipe involving pumpkins to get you fully in a mellow autumn mood. Pumpkin Cranberry Bread is a terrific and versatile treat that you can enjoy as a quick breakfast, a mid-day snack, or as an after-dinner treat while you cozy up in front of the fire.

I guarantee you’ll find it as easy as it is delicious!

Life is sweet, so eat well and Enjoy


Chef Arturo Vargas



1 cup canned solid-pack pumpkin

1 cup sugar

1/4 cup water

2 large eggs

1/4 cup vegetable oil

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 generous teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 generous teaspoon pumpkin pie spice

1 cup picked-over fresh or frozen cranberries

Optional 1 cup chopped walnuts



Preheat oven to 350º F and butter a loaf pan (8 1/2 by 4 1/2 by 2 3/4 inches)  In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil.  Sift in flour, baking powder, salt, baking soda and spices.  Stir just until batter is smooth.  Stir in cranberries and walnuts.

Spoon batter into loaf pan and spread evenly.

Bake bread in the middle of the oven for 1 hour and 15 minutes, or until a tester comes out clean.  Cool for 10 minutes.  Turn bread out onto rack or plate and cool completely.

Makes 1 loaf.



A native of Acapulco, Mexico, Chef Arturo Vargas is a respected health educator and owner of Northern California’s Taste for the Senses Catering. Arturo was formally trained in the culinary arts in Mexico. Prior to opening his catering company, he served as chef in some of San Francisco, California’s finest restaurants, and facilitated healthy cooking classes and workshops for organizations such as the University of California, Davis, the American Heart Association, and Whole Foods Market. His culinary expertise has been featured in several publications, including Sacramento Magazine, Luxe Life magazine and on

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