Description
A warm, tender pumpkin bread studded with tart cranberries—moist, festive, and perfect for any season.
Ingredients
Scale
- 1 cup pumpkin purée
- 1 cup fresh or frozen cranberries
- 2 cups flour
- 1 cup sugar
- 2 eggs
- 1/2 cup oil or melted butter
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger (pumpkin spice)
- 1/2 tsp salt
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped nuts (pecans or walnuts)
Instructions
- Combine flour, baking soda, baking powder, spices, and salt in one bowl.
- Whisk pumpkin purée, sugar, eggs, oil, and vanilla until smooth.
- Fold dry ingredients into wet just until no dry streaks remain.
- Gently fold in cranberries and optional nuts.
- Pour into a greased loaf pan; bake 55–65 minutes until a tester comes out clean.
- Rest 10 minutes before removing from pan.
- Slice warm or room temperature—amazing with butter or maple glaze.
Notes
- Ensure the loaf is completely cooled before slicing for best results.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This loaf can be frozen for up to 3 months; wrap tightly in plastic wrap.
- Prep Time: 10 minutes
- Cook Time: 55–65 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg