Description
This Cranberry Pumpkin Bread is a delightful fall treat, combining the natural sweetness of pumpkin puree with tart cranberries and warm spices. Moist, flavorful, and easy to prepare, this bread is perfect for breakfast, snacks, or dessert during the autumn season.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Add-ins
- 1 cup fresh or frozen cranberries
- 1/2 cup pumpkin seeds (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect baking temperature when you’re ready to bake.
- Prepare Pan: Grease a 9×5-inch loaf pan using vegetable oil or butter to prevent the bread from sticking.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined to avoid overmixing. Then fold in the cranberries carefully.
- Transfer Batter: Pour the batter into the prepared loaf pan and sprinkle the pumpkin seeds evenly on top if using.
- Bake: Place the loaf pan in the preheated oven and bake for 60-70 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, the bread is ready.
- Cool Bread: Let the bread cool in the pan for 10 minutes. Then remove the bread and transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Using fresh or frozen cranberries works equally well; if using frozen, do not thaw before adding.
- To make it dairy-free, use vegetable oil as indicated and avoid butter when greasing the pan.
- Adding pumpkin seeds on top adds a nice crunch but can be omitted if preferred.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; slice before freezing for easier thawing and serving.
