Irresistible Cranberry Pumpkin Bread Recipe for Fall Bliss

There’s something magical about the aroma of freshly baked Cranberry Pumpkin Bread wafting through the kitchen. The sweet-tartness of cranberries combined with the warm spices of pumpkin creates an irresistible invitation to indulge. pair with hearty potato soup Picture this: a golden loaf, with flecks of ruby-red cranberries peeking through, beckoning you to slice into it and discover the warm, moist interior. spicy Thai chicken curry soup creamy baked spaghetti casserole sweet chili chicken recipe

This delightful bread is perfect for any occasion—whether you’re cozied up on a chilly autumn morning or impressing guests at a festive gathering. Just one bite, and you’ll be transported to a cozy café nestled in a quaint town, sipping your favorite beverage while savoring every morsel of this comforting treat.

I once made this recipe for Thanksgiving dinner, and my cousin declared it “the best thing I’ve ever tasted.” Let’s just say there were no leftovers that year! For more inspiration, check out this Greek Turkey Meatballs recipe recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Use 100% pure pumpkin puree for moistness; avoid pumpkin pie filling for accurate flavor.

• Fresh Cranberries: Opt for bright, firm cranberries; frozen can work if fresh aren’t available.

• All-Purpose Flour: Standard flour is perfect here; it provides structure without making the bread too dense.

• Brown Sugar: Light or dark brown sugar adds moisture and a rich caramel flavor that complements the pumpkin.

• Baking Soda and Baking Powder: These leavening agents are crucial for giving your bread that perfect rise.

• Cinnamon and Nutmeg: These spices bring warmth and depth; feel free to add more if you’re feeling adventurous!

• Vegetable Oil: It keeps the bread moist; melted butter can be used as a richer alternative.

• Eggs: Eggs help bind everything together while adding richness and protein.

• Salt: A pinch enhances all flavors; don’t skip it!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease a loaf pan lightly with nonstick spray or butter—this ensures easy removal later.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. This step helps to evenly distribute those wonderful spices throughout your batter.

Combine Wet Ingredients: In another bowl, whisk together canned pumpkin puree, vegetable oil, eggs, and brown sugar until smooth. You should see a beautiful orange mixture that smells heavenly.

Fold Everything Together: Gradually add dry ingredients to wet ingredients. Gently fold them together until just combined—don’t overmix! You want those cranberries suspended in fluffy batter like tiny jewels.

Add Cranberries: Carefully fold in fresh cranberries until evenly distributed throughout the batter. Their tartness will shine through brilliantly once baked.

Bake It Up!: Pour this delightful mixture into your prepared loaf pan and smooth out the top. Bake in preheated oven for 60-70 minutes or until a toothpick inserted comes out clean. Your kitchen will smell divine!

Cool Before Slicing: Once baked to perfection, allow it to cool in the pan for about 10 minutes before transferring it onto a wire rack. Patience is key here! Slicing too soon can lead to crumbly chaos.

Enjoy every slice of your homemade Cranberry Pumpkin Bread! Each bite bursts with flavor—a true celebration of fall in every mouthful.

Perfecting the Cooking Process

To achieve perfect results, mix dry ingredients first, then combine with wet ingredients to avoid clumps. Pour into a greased loaf pan and bake until golden brown.

Add Your Touch

Feel free to swap out cranberries for nuts or chocolate chips to create your unique flavor combination. Adding spices like nutmeg or cinnamon can also elevate the taste.

Storing & Reheating

Store cranberry pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, freeze slices wrapped in plastic for up to three months.

Sharing this delicious cranberry pumpkin bread recipe reminds me of cozy autumn mornings filled with laughter. Friends gathered around my kitchen table couldn’t resist asking for seconds!

FAQ

Can I use fresh cranberries instead of dried?

Yes, but reduce the sugar since fresh cranberries are tart.

How do I know when the bread is done?

Insert a toothpick into the center; it should come out clean when fully baked.

Can I make this bread gluten-free?

Absolutely! Substitute all-purpose flour with a 1: 1 gluten-free blend for best results.

Print

Cranberry Pumpkin Bread

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• Author: Doorecipes
• Total Time: 1 hour 25 minutes
• Yield: Approximately 10 servings 1x

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Description

Cranberry Pumpkin Bread is a delightful blend of flavors, combining the sweetness of pumpkin with the tartness of cranberries. This moist, aromatic loaf is perfect for breakfast, a snack, or dessert, making it an ideal addition to any fall gathering. Each slice offers a vibrant burst of flavor, and the inviting aroma will fill your kitchen with warmth.

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Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 1 cup fresh cranberries (or frozen)
• 2 cups all-purpose flour
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a loaf pan lightly.
2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, mix pumpkin puree, vegetable oil, eggs, and brown sugar until smooth.
4. Gradually add dry ingredients to wet ingredients; fold gently until just combined.
5. Fold in cranberries until evenly distributed.
6. Pour batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 8g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

Keywords: For added texture, incorporate nuts or chocolate chips. Store bread in an airtight container at room temperature for up to three days or freeze slices wrapped in plastic for three months.