This Pumpkin Cranberry Bread is a tasty treat that mixes warm pumpkin and tart cranberries for a delightful flavor. It’s perfect for breakfast or a cozy snack!
Every bite is like a hug from fall! I love having it with a cup of tea or coffee; it really makes my day brighter. Give it a try, and your kitchen will smell amazing!
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the bread’s structure. You can substitute with whole wheat flour for a nuttier flavor, or a gluten-free blend if you’re avoiding gluten.
Canned Pumpkin Puree: Make sure to get plain pumpkin puree, not pie filling. If you don’t have it, you can use homemade pumpkin puree by baking and pureeing fresh pumpkin. It’s delicious!
Cranberries: Fresh cranberries are ideal, but frozen works just as well! You can also swap cranberries with raisins or chopped dried apricots for a different sweet touch.
Nuts: Walnuts or pecans add a nice crunch, but you can leave them out or even use sunflower seeds for a nut-free option.
How Do I Get the Bread to Rise Perfectly?
Rising can be a challenge, so make sure to properly measure your ingredients, especially the baking powder and baking soda. Here’s how:
- Check if your baking soda and baking powder are fresh, as expired leaveners won’t rise well.
- Mix your wet and dry ingredients separately before combining to ensure an even mix.
- Don’t overmix the batter when combining—it leads to dense bread. Just fold until you see no dry flour!
This will keep the bread light and fluffy even with those hearty cranberries! Enjoy baking!
Delicious Pumpkin Cranberry Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup fresh or frozen cranberries, roughly chopped
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 60-70 minutes of baking time. Allow for about 10 minutes of cooling in the pan before transferring the bread to a wire rack. Altogether, you’re looking at around 1.5 hours to enjoy this delicious pumpkin cranberry bread!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and the warming spices: cinnamon, nutmeg, cloves, and ginger. This will ensure even distribution of the ingredients. Set this bowl aside.
3. Beat the Sugars and Oil:
In a larger bowl, whisk or beat together the granulated sugar, brown sugar, and vegetable oil. Mix it until everything is well combined and smooth.
4. Add Eggs and Pumpkin:
Add the eggs one at a time, ensuring to mix well after each addition to incorporate air. Then stir in the pumpkin puree and vanilla extract until the mixture is smooth and creamy.
5. Combine Wet and Dry Mixtures:
Slowly add the dry ingredients to the wet mixture, folding gently just until combined. Be cautious not to overmix; it’s okay if a few lumps remain!
6. Add Cranberries and Nuts:
Fold in the chopped cranberries and optional nuts gently into the batter—this helps to distribute them without making the batter tough.
7. Pour and Spread:
Pour the batter into your prepared loaf pan and use a spatula to spread it evenly, leveling it out on top.
8. Bake to Perfection:
Place the loaf in the preheated oven and bake for 60-70 minutes. Keep an eye out; it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool and Serve:
Allow the bread to cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. Once it’s cool, slice it up and enjoy your delicious Pumpkin Cranberry Bread!
This bread is perfect for fall mornings, gatherings, or just a cozy snack. Enjoy every bite!
Can I Use Fresh Cranberries Instead of Frozen?
Absolutely! Fresh cranberries work wonderfully in this recipe. Just chop them roughly before adding to the batter. If you use frozen cranberries, there’s no need to thaw them; you can add them directly to the mix!
Can I Substitute the Oil with Applesauce?
Yes, you can substitute half of the vegetable oil with unsweetened applesauce for a lighter version. This will add some moisture while reducing the fat content. Just be sure to balance the flavors accordingly since applesauce is naturally sweet.
How Should I Store Leftovers?
To store leftovers, wrap the bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can place it in an airtight container in the fridge for up to a week, or freeze slices for up to 3 months.
Can I Make This Recipe Vegan?
Yes! You can replace the eggs with a flaxseed or chia seed egg (1 tablespoon of flaxseed meal or chia seeds mixed with 2.5 tablespoons of water per egg, let it sit until gel-like). Use a plant-based oil and ensure your sugars are vegan. Enjoy your vegan pumpkin cranberry bread!
