Pumpkin Cranberry Bread

Pumpkin Cranberry Bread
  • PREP TIME
    10 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    14 People
  • VIEWS
    670

Embrace the season with this exquisitely moist and fragrant Pumpkin Cranberry Bread, a delightful fusion of autumnal spice and tart cranberries. The addition of toasted walnuts provides a satisfying crunch, making it a perfect centerpiece for holiday gatherings or a cherished homemade gift.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    55 g
  • Cholesterol
    26 mg
  • Fiber
    3 g
  • Protein
    5 g
  • Saturated Fat
    2 g
  • Sodium
    230 mg
  • Sugar
    37 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans (or four mini loaf pans). (Prep time: 10 minutes)

Image Step 02
02 Step

Recipe View In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. (5 minutes)

Image Step 03
03 Step

Recipe View In a separate mixing bowl, combine the sugar, pumpkin purée, eggs, and oil. Beat with an electric mixer until just blended. (3 minutes)

Image Step 04
04 Step

Recipe View Gently fold the wet ingredients into the dry ingredients with a wooden spoon until just moistened. Be careful not to overmix. (5 minutes)

Image Step 05
05 Step

Recipe View Fold in the dried cranberries and toasted walnuts until evenly distributed throughout the batter. (3 minutes)

Image Step 06
06 Step

Recipe View Spoon the batter evenly into the prepared loaf pans. (2 minutes)

Image Step 07
07 Step

Recipe View Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 50-60 minutes. (Bake time: 50-60 minutes)

Image Step 08
08 Step

Recipe View Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely. (Cooling time: 2 hours)

For an enhanced flavor, toast the walnuts in a dry skillet over medium heat for 5-7 minutes, or until fragrant. Allow to cool before chopping and adding to the batter.
To ensure a moist bread, avoid overbaking. Check for doneness with a toothpick inserted into the center; it should come out clean or with a few moist crumbs attached.
This bread freezes well. Wrap cooled loaves tightly in plastic wrap and then in foil. Thaw at room temperature before serving.

Devyn Lowe

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 223 Ratings)
Total Reviews: (8)
  • Heath Mayer

    Emily: "Ashley, make sure you don't overmix the batter! Overmixing can cause the bread to sink.

  • Meagan Robel

    Chris: "I used maple syrup instead of sugar, and it turned out great! A little less sweet and more natural.

  • Akeem Hermiston

    Sarah: "This bread is amazing! So moist and flavorful. My family devoured it in one day!

  • Euna Tromp

    David: "Easy to follow instructions and a delicious result. I'll be making this again for Thanksgiving.

  • Ottilie Larkin

    Michael: "I've made this recipe twice now, and it's always a hit. The cranberries add the perfect amount of tartness.

  • Nickolas Lebsack

    Brittany: "This is the best pumpkin bread recipe I've ever tried. Thank you!

  • Tessie Feest

    Ashley: "My bread sunk in the middle. What did I do wrong?

  • Grover Collier

    Jessica: "I added chocolate chips, as suggested, and it was incredible! Definitely a new favorite.

LEAVE A REVIEW

Please Rate