Description

Cranberry Pumpkin Bread is the perfect autumn treat, blending the warm flavors of pumpkin and spices with the tartness of fresh cranberries. This delightful loaf fills your home with a cozy aroma, making it an ideal accompaniment for brunch or a sweet snack. Easy to prepare, this recipe will become a favorite for gatherings and holiday traditions.

Ingredients

Scale

1 cup canned pumpkin puree
1 cup fresh cranberries, halved
2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
2 large eggs, room temperature
⅓ cup vegetable oil
1 tsp vanilla extract
½ cup chopped walnuts or pecans (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In one bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
In another bowl, mix pumpkin puree, sugar, eggs, oil, and vanilla until smooth.
Gradually fold dry ingredients into wet ingredients until just combined.
Gently fold in cranberries and nuts if using.
Pour batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick comes out clean.
Allow to cool before slicing.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg

Keywords: For added flavor, consider using toasted nuts or swapping cranberries with raisins. Store in an airtight container at room temperature for up to four days; reheat slices for a warm treat.