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