Pumpkin Cranberry Bread
Celebrate autumn’s finest flavors with our delicious pumpkin cranberry bread recipe. A nice combination of sweet and tart in every bite.
I always make Pumpkin Bread in the fall. This year I wanted to do something a little different so decided to add some Cranberries to the Pumpkin Bread.
Like most pumpkin bread recipes this one is pretty straightforward to make, making it perfect for both novice and experienced bakers
Just keep in mind this recipe will make enough batter for 2 loaves.
Did you know that Pumpkin is rich in vitamins and antioxidants, and cranberries are known for their health benefits, including being a good source of vitamin C and antioxidants?
When combined with bread like this, it’s a delicious way to incorporate these nutrients into your diet. But more importantly, this bread is also delicious!
Recipe Tip
If you decide to use frozen cranberries instead of fresh, there is no need to thaw them out first. Simply fold the frozen cranberries into the batter and let the baking process take care of the rest.
And if you don’t have either one on hand, you can substitute for a similar amount of dried cranberries.
Gather your Ingredients
You will need the following ingredients to make this Pumpkin Cranberry Bread recipe (see recipe card for quantities): All Purpose Flour, Pumpkin Pie Spice, Baking Powder, Salt, Eggs, White Sugar, Pumpkin Puree, Vegetable Oil and Fresh Cranberries.
How to Make Pumpkin Cranberry Bread
- Preheat the oven to 350°F. Lightly grease 2 loaf pans. Set aside.
- In a mixing bowl, combine the flour, pumpkin pie spice, baking powder and salt.
- In another mixing bowl, beat the eggs, sugar, pumpkin puree and oil until just blended.
- Add the pumpkin mixture to the flour mixture and stir just until blended. Fold in the cranberries.
- Spoon batter into the two prepared loaf pans.
- Bake for 55 to 60 minutes or until a toothpick comes out clean.
- Let the loaf pans cool for about 10 minutes then remove to a wire rack to cool completely.
Pumpkin Cranberry Bread
Equipment
- 2 Bowl for Mixing
- Hand Mixer
- 2 Loaf Pan
- Wire Rack
Ingredients
- 2 ¼ Cups All Purpose Flour
- 1 Tbsp Pumpkin Pie Spice
- 2 Tsp Baking Powder
- ½ Tsp Salt
- 2 Eggs
- 2 Cups White Sugar
- 15 oz Pumpkin Puree
- ½ Cup Vegetable Oil
- 1 Cup Fresh Cranberries, or frozen cranberries
Instructions
- Preheat the oven to 350°F. Lightly grease 2 loaf pans. Set aside.
- In a mixing bowl, combine the flour, pumpkin pie spice, baking powder and salt.
- In another mixing bowl, beat the eggs, sugar, pumpkin puree and oil until just blended.
- Add the pumpkin mixture to flour mixture and stir just until blended. Fold in the cranberries.
- Spoon batter into the two prepared loaf pans.
- Bake for 55 to 60 minutes or until a toothpick comes out clean.
- Let the loaf pans cool for about 10 minutes then remove to a wire rack to cool completely.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
