This Pumpkin Cranberry Bread is a warm and cozy treat, perfect for chilly days. The blend of pumpkin and tangy cranberries will make your taste buds dance with joy!
Making this bread is super easy. Just mix, pour, and bake! I love it fresh out of the oven with a pat of butter. It’s like a hug in a slice! 🍞💛
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread, giving it structure. If you’re looking for gluten-free options, you can substitute with a gluten-free all-purpose flour blend, and it often works well in quick breads like this!
Cranberries: Fresh cranberries add tartness, but if they’re out of season, you can use dried cranberries. Just chop them a bit and consider reducing the sugar slightly as dried cranberries are sweeter.
Pumpkin Puree: Canned pumpkin puree is convenient and consistent. If you prefer, you can make your own by roasting fresh pumpkin and pureeing it. Just ensure it’s not pumpkin pie filling, which has added spices and sugars.
Butter vs. Vegetable Oil: I often use melted butter for a richer flavor, but vegetable oil keeps the bread moist. You can also use coconut oil for a slight flavor twist!
How Do You Ensure Your Pumpkin Cranberry Bread Comes Out Moist and Delicious?
The key to a perfect pumpkin cranberry bread is in the mixing technique. When incorporating wet and dry ingredients, mix just until combined. Overmixing can lead to dense or tough bread.
- Start with preheating your oven to ensure even baking.
- Whisk dry ingredients separate to avoid clumps and ensure even spice distribution.
- Gently fold in cranberries and nuts to prevent crushing them, retaining their texture.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
Letting it cool in the pan for a few minutes helps it maintain shape while transferring to a rack. Enjoy a slice warm for the ultimate comfort!
How to Make Pumpkin Cranberry Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
Wet Ingredients:
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup fresh or frozen cranberries (if frozen, do not thaw)
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
Time Needed:
This Pumpkin Cranberry Bread will take about 15 minutes of prep time and 55-65 minutes of baking. Make sure to let it cool for about 10 minutes before slicing. In total, allocate about 1 hour and 30 minutes for the entire process.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly and rises perfectly.
2. Prepare Your Loaf Pan:
Grease a 9×5-inch loaf pan or line it with parchment paper to prevent the bread from sticking. This will make your life easier when it’s time to remove the bread!
3. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This helps to evenly distribute the dry ingredients and spices for a balanced flavor.
4. Combine Wet Ingredients:
In a large bowl, beat the granulated sugar and oil (or melted butter) together until well mixed. Add the eggs one at a time, ensuring they are fully incorporated before adding the next.
5. Add Pumpkin and Vanilla:
Stir in the pumpkin puree and vanilla extract until the mixture is smooth and creamy.
6. Combine the Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; this keeps your bread light and fluffy!
7. Fold in the Cranberries and Nuts:
Gently fold in the cranberries and chopped nuts (if you’re using them). This adds pops of flavor and texture to each slice.
8. Pour and Spread the Batter:
Transfer the batter into the prepared loaf pan and spread it evenly. Don’t worry if it looks a bit lumpy; that’s totally fine!
9. Bake the Bread:
Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The aroma will be heavenly!
10. Cool and Serve:
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice it up and enjoy it plain or with a spread of butter or cream cheese for extra indulgence!
Enjoy your moist, warmly spiced pumpkin bread studded with tart cranberries. It’s perfect for fall and makes a wonderful breakfast or snack!
Can I Use Other Types of Flour?
Yes! You can substitute all-purpose flour with a gluten-free all-purpose flour blend if you’re looking to make it gluten-free. Just ensure it has a binding agent like xanthan gum included.
What If I Don’t Have Fresh Cranberries?
If fresh cranberries aren’t available, you can use dried cranberries instead. Just chop them roughly and consider reducing the sugar slightly since dried cranberries are sweeter.
How Should I Store Leftover Pumpkin Cranberry Bread?
Store any leftovers in an airtight container at room temperature for 2-3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. You can also freeze it for up to 3 months!
Can I Add Other Fruits or Nuts?
Absolutely! Feel free to mix in chopped apples, pears, or even chocolate chips for a fun twist. Nuts like walnuts or pecans add great texture and flavor, so use any you prefer or have on hand!
