Cranberry Pumpkin Bread Recipe
Introduction
Cranberry Pumpkin Bread is a delightful fall treat that combines the warm spices of pumpkin with the tartness of fresh cranberries. This moist and flavorful bread is perfect for breakfast, snacks, or holiday gatherings.
Ingredients
- 1 cup pumpkin purée
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 cup fresh or frozen cranberries
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Step 2: In a large bowl, whisk together the pumpkin purée, sugar, and eggs until smooth and well combined.
- Step 3: In a separate bowl, sift together the flour, cinnamon, nutmeg, ginger, baking soda, and salt.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the bread tender.
- Step 5: Gently fold in the cranberries, distributing them evenly throughout the batter.
- Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Step 7: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips & Variations
- For extra flavor, add 1/2 cup chopped nuts like walnuts or pecans to the batter.
- Swap fresh cranberries for dried ones, but reduce the sugar slightly since dried cranberries are sweeter.
- Use canned pumpkin purée if fresh pumpkin is not available, but avoid pumpkin pie filling which contains added spices and sugar.
- Add a teaspoon of vanilla extract for a richer taste.
Storage
Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week, or freeze for up to 3 months. To reheat, warm slices in a toaster oven or microwave until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well. Thaw and drain them slightly before folding into the batter to prevent excess moisture.
How do I know when the bread is fully baked?
Insert a toothpick or cake tester into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done.
PrintCranberry Pumpkin Bread Recipe
This Cranberry Pumpkin Bread is a moist and flavorful loaf, combining the earthy sweetness of pumpkin purée with tart fresh cranberries and warm spices. Perfect for autumn breakfasts, snacks, or dessert, it’s an easy-to-make quick bread that showcases seasonal ingredients in a comforting treat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 1/2 cups pumpkin purée
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 cup fresh cranberries
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease or line a 9×5 inch loaf pan with parchment paper to prevent sticking.
- Prepare the dry ingredients: In a large bowl, sift together the flour, baking soda, salt, and spices (cinnamon, nutmeg, and ginger). This ensures even distribution of leavening and spices.
- Mix the wet ingredients: In a separate bowl, whisk the pumpkin purée, sugar, and eggs until smooth and well combined.
- Combine wet and dry: Slowly add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Be careful not to overmix to keep the bread tender.
- Fold in cranberries: Gently fold the fresh cranberries into the batter, distributing them evenly without breaking them.
- Pour and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This helps it set and improves slicing.
Notes
- You can substitute fresh cranberries with frozen cranberries if fresh are unavailable; just do not thaw before folding in to prevent color bleeding.
- To enhance flavor, consider adding 1/2 cup chopped nuts like walnuts or pecans.
- For a dairy-free version, ensure the sugar is vegan and use a plant-based egg replacement.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: pumpkin bread, cranberry bread, autumn bread, quick bread, pumpkin cranberry loaf, fall baking
