Sweet and Tangy Cranberry Pumpkin Bread Recipe
This Cranberry Pumpkin Bread is a moist and flavorful quick bread that combines the natural sweetness of pumpkin purée with tart cranberries for a perfect autumn treat. It’s easy to make and bakes to a golden brown crust with a soft, tender crumb inside, ideal for breakfast, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup pumpkin purée (canned or fresh)
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or frozen cranberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
- Combine Wet Ingredients: In another bowl, beat the eggs then add the pumpkin purée, vegetable oil, and vanilla extract. Mix until smooth and uniform.
- Mix Batter: Pour the wet ingredients into the dry ingredients bowl and gently fold together until just combined. Avoid overmixing to keep the bread tender.
- Add Cranberries: Fold in the cranberries carefully to distribute them evenly throughout the batter without breaking them too much.
- Pour into Pan: Transfer the batter into the prepared loaf pan, spreading it evenly.
- Bake: Place in the preheated oven and bake for 55-65 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with only a few moist crumbs attached.
- Cool: Remove from oven and let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
- For extra flavor, toss cranberries with a tablespoon of flour before folding into batter to prevent sinking.
- Use fresh or frozen cranberries as available; if using frozen, do not thaw before adding.
- Store pumpkin bread tightly wrapped at room temperature for 2-3 days or refrigerate for up to a week.
- Optional: Add 1/2 cup chopped nuts like walnuts or pecans for added texture.
Keywords: pumpkin bread, cranberry bread, fall baking, quick bread, autumn recipes
