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Cranberry Pumpkin Butter Bread

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Servings 8


  • 2 cups all purpose flour
  • 2 large eggs
  • 1 jar Harry & David Pumpkin Butter
  • 1 cup pumpkin puree
  • ¼ cup butter (room temperature)
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar
  • ¼ cup low fat milk
  • ¼ cup plain low fat greek yogurt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup dried cranberries


  • Preheat oven to 350 degrees.
  • In an electric mixer bowl, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the pumpkin puree, milk, greek yogurt, eggs, 4 tablespoons Harry & David Pumpkin Butter and vanilla mixing until combined.
  • In a small bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. Keeping the mixer on low-speed, slowly add the dry ingredients to the wet ingredients. Beat just until blended.
  • Add the cranberries and stir briefly.
  • Pour 1/2 the batter into a 9×5 inch metal loaf pan coated with cooking spray. Spoon half the remaining pumpkin butter over the batter and swirl with a chopstick or knife. Pour the remaining batter over the pumpkin butter and top with the rest of the pumpkin butter. Swirl the pumpkin butter into the batter and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean.
  • Cool in pan for 10 minutes on a wire rack.
  • Remove from pan and cool on rack.
Course: Dessert
Cuisine: American
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