This warm pumpkin cranberry bread is a cozy treat, perfect for chilly days. The sweet pumpkin and tart cranberries make a yummy pair, and your kitchen will smell amazing!
Baking this bread always feels like a hug in a loaf! I love to enjoy it with a cup of tea. Plus, it’s so easy to whip up—you’ll be sharing it in no time!
Key Ingredients & Substitutions
All-Purpose Flour: This gives structure to our bread. If you’re looking for a gluten-free option, substituting with an all-purpose gluten-free blend can work well too. Just be sure it contains xanthan gum!
Pumpkin Puree: Canned pumpkin is convenient and works best here, but you can make your own by roasting fresh pumpkin. Just scoop out the flesh and mash it until smooth.
Cranberries: Fresh cranberries add a nice tartness, but if they’re out of season, using dried cranberries is a great substitute. Just reduce the sugar slightly.
Oils: Vegetable oil keeps this bread moist. If you prefer, use melted coconut oil or even applesauce for a healthier alternative—just keep the flavor in mind!
How Do You Ensure the Bread Stays Moist and Delicious?
The key to moist bread is balancing your wet and dry ingredients. Make sure not to overmix the batter; mix just until combined. Overmixing can make the bread tough. Also, the addition of water or orange juice keeps things moist and adds a nice flavor.
- Mix dry and wet ingredients separately before combining them.
- Alternate adding dry ingredients with wet ingredients for better incorporation.
- These small steps will ensure your pumpkin cranberry bread comes out tender and delightful every time!
How to Make Pumpkin Cranberry Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 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
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/4 cup water or orange juice
Add-ins:
- 1 cup fresh or frozen cranberries, chopped if large
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This delicious pumpkin cranberry bread will take around 15 minutes to prepare and about 60-70 minutes to bake. After that, you’ll want to let it cool for about 10 minutes in the pan before transferring to a rack to cool completely. In total, plan for about 1 hour and 30 minutes before you’re ready to slice into this yummy treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it, or you can line it with parchment paper for easy removal later.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This will ensure all the spices and leavening agent are evenly mixed into the batter.
3. Mix the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time until the mixture is well combined and smooth. Then add the pumpkin puree and vanilla extract, mixing until everything is blended nicely.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the water or orange juice. Start with dry, then add a little wet, and repeat until everything is just combined. Be careful not to overmix—this helps keep your bread light and fluffy!
5. Add the Cranberries:
Gently fold in the fresh or frozen cranberries and nuts if you’re using any. Make sure they’re evenly distributed throughout the batter.
6. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place it in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Once baked, let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. When it’s cool enough to handle, slice it up and enjoy! Serve on its own or with a spread of butter or cream cheese. Any leftovers can be stored wrapped at room temperature for up to 3 days or in the fridge for up to a week.
This Pumpkin Cranberry Bread is a flavorful, moist treat that captures the essence of autumn. Enjoy every slice!
Can I Use Fresh Cranberries Instead of Dried?
Absolutely! Fresh cranberries provide a lovely tartness that complements the sweet pumpkin. If you only have dried cranberries, they can be used, but consider reducing the sugar slightly to balance the sweetness.
Is It Possible to Use Whole Wheat Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a slightly nuttier flavor and more fiber. Just note that it may change the texture slightly, making it denser.
How Should I Store Leftovers?
Store any leftovers wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can also freeze slices of the bread for up to 3 months—just be sure to wrap them tightly!
Can I Add Other Mix-Ins?
Definitely! This bread is versatile: feel free to add chopped nuts, chocolate chips, or even orange zest for extra flavor. Just be sure not to overload with too many add-ins to keep the texture right!