Cranberry Pumpkin Bread Recipe
Introduction
Cranberry Pumpkin Bread is a delightful seasonal treat that combines the warm flavors of pumpkin with the tartness of fresh cranberries. It’s perfect for cozy mornings or as a festive snack during the fall and winter months.
Ingredients
- 1 cup pumpkin purée
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup fresh or frozen cranberries
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a loaf pan to prevent sticking.
- Step 2: In a large bowl, combine the pumpkin purée, sugar, and flour until just mixed. Gently fold in the cranberries.
- Step 3: Pour the batter into the prepared loaf pan and smooth the top evenly.
- Step 4: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips & Variations
- For extra warmth, add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to the batter.
- Substitute half of the all-purpose flour with whole wheat flour for a nuttier texture.
- Use dried cranberries if fresh are unavailable, but soak them briefly in warm water to rehydrate before adding.
Storage
Store the pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To enjoy warm slices, reheat gently in the microwave for 10-15 seconds or toast lightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin purée for this recipe?
Yes, canned pumpkin purée works perfectly and is a convenient option if fresh pumpkin is not available.
Can I freeze cranberry pumpkin bread?
Absolutely. Wrap the cooled bread tightly in plastic wrap and then in foil before freezing. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
PrintCranberry Pumpkin Bread Recipe
This Cranberry Pumpkin Bread combines the rich, moist texture of pumpkin bread with the tart bursts of fresh cranberries, making it a perfect autumn treat. It’s easy to prepare and bakes into a flavorful, spiced loaf that’s ideal for breakfast, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup pumpkin purée
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup fresh or frozen cranberries
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Combine Wet Ingredients: In another bowl, beat the eggs, then add pumpkin purée, sugar, vegetable oil, and vanilla extract. Mix until smooth and well combined.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredients to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the bread tender.
- Add Cranberries: Fold in the cranberries evenly throughout the batter to distribute their tartness in every bite.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Notes
- Fresh cranberries can be substituted with frozen; no need to thaw before adding to the batter.
- Make sure not to overmix the batter to keep the bread moist and tender.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
- Optional: Add 1/2 cup chopped walnuts or pecans for extra texture and flavor.
Keywords: pumpkin bread, cranberry bread, fall baking, autumn bread, pumpkin cranberry loaf
