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Pumpkin Cranberry Bread

Pumpkin Cranberry Bread recipe image
This Pumpkin Cranberry Bread is a comforting autumn treat that balances the warm, earthy notes of pumpkin pie spice with the bright, tart pop of fresh cranberries. The crumb is incredibly moist and tender, thanks to the combination of pumpkin puree and vegetable oil, making it perfect for snacking or breakfast. It&# 226;ÂÂs an ideal centerpiece for fall gatherings, Thanksgiving dessert tables, or simply a cozy weekend baking project. The sweet-spiced flavor profile pairs beautifully with a cup of coffee or tea, offering a satisfying indulgence that feels both homemade and festive.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 1445.5
Dietary: Vegetarian
Description
This Pumpkin Cranberry Bread is a comforting autumn treat that balances the warm, earthy notes of pumpkin pie spice with the bright, tart pop of fresh cranberries. The crumb is incredibly moist and tender, thanks to the combination of pumpkin puree and vegetable oil, making it perfect for snacking or breakfast. It&# 226;ÂÂs an ideal centerpiece for fall gatherings, Thanksgiving dessert tables, or simply a cozy weekend baking project. The sweet-spiced flavor profile pairs beautifully with a cup of coffee or tea, offering a satisfying indulgence that feels both homemade and festive.
Ingredients
  • 2 1/4 cup ALL-PURPOSE FLOUR
  • 1 tablespoon PUMPKIN PIE SPICE
  • 1 teaspoon BAKING SODA
  • 1/2 teaspoon SALT
  • 2 EGGS
  • 2 cup SUGAR
  • 1/2 cup VEGETABLE OIL
  • 1 cup SOLID PACK PUMKIN
  • 1 cup CRANBERRIES, CHOPPED
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Grease and flour two 8x4-inch loaf pans.
  2. 2
    In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt.
  3. 3
    In a separate medium bowl, beat the eggs until light and fluffy.
  4. 4
    Beat in the sugar, vegetable oil, and pumpkin puree until the mixture is smooth and well combined.
  5. 5
    Pour the wet pumpkin mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until the flour is moistened; do not overmix.
  6. 6
    Fold in the chopped cranberries until evenly distributed throughout the batter.
  7. 7
    Divide the batter evenly between the two prepared loaf pans.
  8. 8
    Bake for 60 minutes, or until a wooden toothpick inserted into the center of the loaves comes out clean.
  9. 9
    Allow the bread to cool in the pans for 5 to 10 minutes.
  10. 10
    Remove the loaves from the pans and place on a wire rack to cool completely before slicing.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1445.5kcal
% Daily Value *
Total Fat 34.5g54%
Saturated Fat 5.7g29%
Cholesterol 93.2mg32%
Sodium 2475.4mg104%
Total Carbohydrate 271.1g91%
Dietary Fiber 5.7g23%
Sugars 165.2g
Protein 17.2g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, cranberry, bread, quick bread, fall, autumn, baking, spiced, moist, breakfast, snack, thanksgiving, holiday, easy, homemade, loaf, fruit, vegetable oil, eggs, sweet
Read it online: https://www.chefs-mate.com/recipe/pumpkin-cranberry-bread/