Pumpkin Cranberry Sweetbread Recipe

Pumpkin Cranberry Walnut Sweetbread

The perfect trio! Pumpkin cranberry walnut sweetbread the epitome of autumn.
Although, semi-homemade, meaning, you start off with a boxed cake mix and build on from there, it is perfect if you are in a time crunch.
I promise, no one will know if you don't spill the beans!


  • 1 box white cake mix
  • 1 cup canned pumpkin or fresh puree
  • 1 egg
  • 1 cup milk
  • 1 single serving cup of apple sauce 4 ounces
  • 1 cup fresh cranberries
  • ½ cup walnuts chopped
  • 1/2 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1 shake ground cloves
  • Chai sugar or Cinnamon sugar
  • Butter spray


  • Preheat oven to 350 degrees.
  • Spray 2 loaf pans with butter spray and then lightly coat them with chai sugar. In a bowl, add cake mix, pumpkin, egg, milk, apple sauce, and spices. Mix well with a wire whisk, removing all lumps. Pour evenly into two pans. Sprinkle chai sugar over the top of each. Bake for 60 minutes.


Deanna’s Chai Sugar
2 shakes ground pumpkin pie spice
2 shakes ground cinnamon
1/4 cup white granulated sugar
Mix all ingredients together and store in an air-tight container or plastic bag. You can easily double or triple this recipe.
Basic Cinnamon Sugar
1 teaspoon of ground cinnamon
1/4 cup of white granulated sugar
Mix ingredients together and store in an air-tight container or plastic bag.
For an extra treat, make this cream cheese icing to spread over your bread:
4 ounces cream cheese, soft
1/2 stick butter or margarine, soft
1/2 tsp vanilla or bakers mystery flavor
1 1/2 cup powdered sugar
1/2 tbsp milk
Mix cheese and butter with a fork. Add remaining ingredients and mix well. Slice bread and serve icing alongside.

Here is another recipe you may enjoy:

White Chocolate Pumpkin Bar Recipe

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