Cranberry 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
Scale
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
Find it online: https://familyfavplates.com/cranberry-pumpkin-bread-recipe/
