This Pumpkin Cranberry Bread is a cozy treat that combines sweet pumpkin and tart cranberries. It’s perfect for breakfast or as a snack with a cup of tea!
Every bite is like a hug from fall. I often bake a loaf to share with friends, and it disappears quickly! Plus, the smell of spices fills the house—it’s the best!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread. If you’re gluten-free, consider using a gluten-free flour blend, but be sure it has a binding agent like xanthan gum.
Pumpkin Puree: Canned pumpkin puree keeps it easy and consistent. If you’re feeling ambitious, you can use fresh pumpkin! Just roast and puree it. Avoid pumpkin pie filling, as it’s sweetened and spiced already.
Cranberries: Fresh cranberries are the best choice for their tartness. If they’re out of season, frozen cranberries work great too. You can use dried cranberries for a sweeter flavor, but remember to adjust the sugar accordingly.
Oils and Butters: Vegetable oil keeps the bread moist, but I love using melted butter for extra flavor. You can also try coconut oil for a different twist.
What’s the Best Way to Ensure Your Bread Comes Out Moist and Tender?
A common challenge when baking bread is achieving that perfect texture. Here are some steps to help:
- Make sure not to over-mix the batter; it can lead to a dense bread. Mix just until incorporated.
- Check your oven temperature with an oven thermometer. Accurate baking temperatures are key!
- Keep an eye on baking time. Every oven is different—start checking for doneness at around 60 minutes.
Letting the bread cool completely before slicing helps maintain its moisture, so resist the temptation to cut into it right away!
How to Make Pumpkin Cranberry Bread
Ingredients You’ll Need:
Basic Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Spices:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Sweeteners:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
Wet Ingredients:
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Additions:
- 1 cup fresh or frozen cranberries (plus extra for topping)
- Optional: 1/2 cup chopped nuts (e.g., walnuts or pecans)
Time Needed:
This delicious Pumpkin Cranberry Bread will take about 15 minutes to prepare and 60-70 minutes to bake, plus some additional cooling time. Overall, plan for about 2 hours from start to finish, but it’s so worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First, set your oven to 350°F (175°C). While it’s heating up, grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This blends all the dry ingredients together evenly.
3. Combine Sugars and Oil:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until it’s a smooth mixture. This will help hold moisture in the bread.
4. Add Eggs and Mix:
Crack in the eggs one by one, and make sure to beat well after each addition to keep it fluffy.
5. Stir in Pumpkin and Vanilla:
Next, add the pumpkin puree and vanilla extract to the mixture. Stir until everything is fully combined—this is where the bread gets its delicious flavor!
6. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the wet mixture. Mix just until they are combined. Be careful not to over-mix, as this can make the bread tough.
7. Fold in Cranberries and Nuts:
Gently fold in your cranberries and any nuts you’re using. This is what adds that lovely tartness and texture to the bread!
8. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. It’s looking good already!
9. Add Extra Cranberries:
Scatter some extra cranberries on the top for an inviting look. They’ll get a bit caramelized while baking.
10. Bake:
Place your loaf in the oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. If the top starts browning too quickly, tent it with foil.
11. Cool and Slice:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This makes it easier to cut without falling apart!
Enjoy your moist, warmly spiced pumpkin bread studded with tart cranberries! It’s perfect for the fall season, great as a snack, or delightful as a sweet addition to your breakfast!
Can I Use Fresh Cranberries Instead of Frozen?
Absolutely! Fresh cranberries are perfect for this recipe. Just rinse them before adding to the batter. If you’re using frozen cranberries, there’s no need to thaw them—just toss them in directly!
What If I Don’t Have Pumpkin Puree?
If you can’t find pumpkin puree, you can substitute it with an equal amount of applesauce for moisture and sweetness. Alternatively, you can use mashed banana or sweet potato puree as well, but note that this will alter the flavor slightly.
Can I Make This Bread Vegan?
Yes! To make this bread vegan, substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water = 1 egg). Use a plant-based oil like coconut or canola oil, and ensure the sugars used are vegan-friendly.
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well in plastic wrap and freeze it for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it again!
