This Pumpkin Cranberry Bread is a cozy treat, combining warm pumpkin spice with the tartness of cranberries. It’s perfect for fall or anytime you want something yummy!
Every slice is a little hug in bread form! I love enjoying it with a warm cup of tea. And trust me, it makes your kitchen smell amazing while baking! 🍂
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. If you need a gluten-free option, try using a 1:1 gluten-free flour blend.
Cranberries: Fresh cranberries add a nice tartness, but if you can’t find them, dried cranberries work well too. Just reduce the sugar a bit since dried ones are sweeter.
Pumpkin puree: Canned pumpkin is perfect here for convenience. If you want to make your own, roast pumpkin chunks until soft, then puree them. Just make sure to use plain pumpkin, not pumpkin pie filling!
Sugar: I use a mix of granulated and brown sugar for depth. You could go all granulated or all brown; they will both work fine. Maple syrup or honey can be fun alternatives, but you’ll need to adjust the liquids.
Vegetable oil: You can substitute melted coconut oil or unsalted butter for a different flavor. Both will work great!
How Do I Get the Best Texture in My Pumpkin Cranberry Bread?
To ensure your Pumpkin Cranberry Bread turns out perfectly moist and fluffy, pay close attention to mixing the ingredients. Mixing too much can make the bread dense.
- Whisk the dry ingredients separately before combining them with the wet mixture.
- When adding the dry ingredients to the wet, mix just until combined. A few lumps are perfectly okay; this helps keep it tender!
- Fold in cranberries and nuts gently to maintain the airy texture.
Also, avoid opening the oven door while baking. This leads to temperature changes that can affect rising. Wait until at least the halfway mark to check on it!
Pumpkin Cranberry Bread
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries (if frozen, do not thaw)
- 1/2 cup chopped nuts (optional, pecans or walnuts recommended)
- For topping:
- 1/4 cup dried cranberries
- 2 tablespoons pumpkin seeds
- Optional: Drizzle of icing (mix powdered sugar and a little milk or lemon juice)
Time Estimate:
This delightful Pumpkin Cranberry Bread takes about 15 minutes to prepare and 55-65 minutes to bake. After baking, let it cool for 10 minutes before transferring to a wire rack. Total time from start to finish is about 1.5 hours, including cooling time. Perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal later.
2. Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This combination adds wonderful flavor to your bread!
3. Mix Wet Ingredients:
In a large bowl, mix the canned pumpkin puree, granulated sugar, brown sugar, and vegetable oil (or melted butter) until everything is well blended. It should look smooth and creamy.
4. Add Eggs and Vanilla:
Now, add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract for that lovely aroma and flavor.
5. Combine Dry and Wet Mixtures:
Gradually add the dry ingredients to the wet mixture. Stir just until everything is combined—be careful not to overmix! A few lumps are okay; they help keep the bread nice and tender.
6. Fold in Cranberries and Nuts:
Gently fold in the cranberries and chopped nuts (if you’re using them) to ensure they’re evenly distributed throughout the batter.
7. Pour and Prepare for Baking:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Then, sprinkle the dried cranberries and pumpkin seeds on top for a nice texture and presentation.
8. Bake the Bread:
Bake in your preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it to ensure it doesn’t brown too much!
9. Cooling Time:
When it’s done, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
10. Optional Icing:
Once the bread has cooled, you can drizzle it with a simple icing (if you wish). Just mix some powdered sugar with a little milk or lemon juice until you reach your desired consistency and drizzle over the top.
Enjoy your moist, flavorful Pumpkin Cranberry Bread with a warm cup of tea or coffee! It’s perfect for sharing or savoring all on your own!
Can I Use Fresh Cranberries Instead of Dried?
Absolutely! Fresh cranberries work beautifully in this recipe. If you’re using frozen cranberries, there’s no need to thaw them; just toss them in as they are!
Can I Make This Bread Gluten-Free?
Yes, you can! Substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for the best texture.
What’s the Best Way to Store Leftover Bread?
Store any leftover Pumpkin Cranberry Bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil!
How Can I Add More Flavor to My Bread?
If you’re looking to enhance the flavor, consider adding some chopped orange zest to the batter or substituting some of the sugar with maple syrup for a deeper sweetness. You can also add a teaspoon of pumpkin spice to amplify the seasonal flavors!
