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Best Cranberry Pumpkin Bread Recipe

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Cranberry Pumpkin Bread Ocean Spray®
Cranberry Pumpkin Bread Ocean Spray® from www.oceanspray.com

Description

Looking for a delicious fall treat? Look no further than this amazing cranberry pumpkin bread recipe. Filled with warm spices, juicy cranberries, and pumpkin, this bread is perfect for breakfast, dessert, or any time you need a little pick-me-up.

Prep Time

15 minutes

Cook Time

1 hour

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup dried cranberries

Equipment

  • 9x5 inch loaf pan
  • Mixing bowl
  • Electric mixer
  • Spatula

Method

  1. Preheat the oven to 350°F. Grease a 9x5 inch loaf pan and set aside.
  2. In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a separate large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy.
  4. Add in the eggs, one at a time, beating well after each addition.
  5. Mix in the pumpkin puree until well combined.
  6. Gradually mix in the dry ingredients until just combined.
  7. Fold in the dried cranberries.
  8. Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
  9. Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  10. Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

Notes

This bread is best eaten within 3-4 days of baking. Store it in an airtight container at room temperature.

Nutrition Info

  • Servings: 12
  • Calories: 230
  • Fat: 10g
  • Carbs: 33g
  • Protein: 3g

Recipe FAQ

Can I use fresh cranberries instead of dried cranberries?

Yes, you can use fresh cranberries instead of dried cranberries. Keep in mind that fresh cranberries will be more tart than dried cranberries.

Can I use pumpkin pie filling instead of pumpkin puree?

No, you cannot use pumpkin pie filling instead of pumpkin puree. Pumpkin pie filling is already sweetened and spiced, and will throw off the balance of the recipe.

Recipe Tips

  • Be sure to use canned pumpkin puree, not pumpkin pie filling.
  • For a little extra crunch, try adding chopped nuts to the batter.
  • If you don't have dried cranberries, you can use raisins or chopped dates instead.
  • Don't overmix the batter – mix until just combined to avoid a tough bread.

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