Pumpkin Cranberry Bread Recipe

Name: Pumpkin Cranberry Bread Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 teaspoon baking soda; 1 1/2 cups granulated sugar; 2 large farm-fresh eggs; 1/4 teaspoon freshly grated orange zest; 3/4 teaspoon fine sea salt; 1/2 teaspoon ground cinnamon; 1/3 cup freshly squeezed orange juice; 1 teaspoon pure vanilla extract; 8 ounces canned or homemade pumpkin puree; 2 cups fresh or frozen cranberries; 1 3/4 cups all-purpose flour; 1/2 teaspoon ground nutmeg; 1/2 cup neutral vegetable oil; 1/4 teaspoon ground cloves

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There’s something about the smell of baking bread that fills a home with warmth. As autumn settles in, I find myself craving flavors that evoke cozy memories—pumpkin, spice, and tangy cranberries. This pumpkin cranberry bread is not just a treat; it’s an experience. It’s perfect for breakfast, an afternoon snack, or even dessert. Now, before we dive into the recipe, let’s talk about what goes perfectly with this delightful bread.

What Pairs Well with Pumpkin Cranberry Bread?

1. Cream Cheese Spread: A dollop of cream cheese adds a rich, tangy contrast to the bread’s sweetness.
2. Maple Butter: A sweet spread that enhances the fall flavors, making each bite irresistible.
3. Coffee or Tea: A steaming cup balances the sweetness and warms up chilly mornings.
4. Chopped Nuts: Walnuts or pecans sprinkled on top can add a crunch and nuttiness, elevating each slice.

Now that our appetites are whetted, let’s dig into the heart of this recipe!

As a food enthusiast and registered dietitian, I love to create meals that are simple and healthy, but that also tantalize the taste buds. Pumpkin cranberry bread brings together seasonal ingredients in a delightful way. This recipe aligns perfectly with my philosophy of enjoying whole foods while treating ourselves.

What Is Pumpkin Cranberry Bread?

Pumpkin cranberry bread is a moist, flavorful quick bread made primarily with canned pumpkin, fresh (or frozen) cranberries, and a blend of warm spices. It’s a perfect blend of sweet and tart, making each bite a delightful experience. The pumpkin provides essential nutrients while the cranberries add a pop of flavor. It’s a wonderful choice for breakfast, snacks, or even as part of a festive gathering.

Why Does This Recipe Work?

The beauty of pumpkin cranberry bread lies in its balance of flavors. The sweetness from the sugar, the zesty brightness from the orange juice and zest, and the tartness of cranberries create harmony in every slice. Additionally, the use of vegetable oil ensures the bread remains moist, while eggs provide structure. This isn’t just a recipe; it’s a blend of textures and tastes that work together seamlessly.

What You’ll Need to Make This Dish

To make this pumpkin cranberry bread, gather the following ingredients:

1 teaspoon baking soda
1 1/2 cups granulated sugar

2 large farm-fresh eggs
1/4 teaspoon freshly grated orange zest
3/4 teaspoon fine sea salt

1/2 teaspoon ground cinnamon
1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract

8 ounces canned or homemade pumpkin puree
2 cups fresh or frozen cranberries
1 3/4 cups all-purpose flour

1/2 teaspoon ground nutmeg
1/2 cup neutral vegetable oil (like canola or sunflower)
1/4 teaspoon ground cloves

How to Make Pumpkin Cranberry Bread

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with oil or cooking spray. This will help the bread slide out easily once it’s baked.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the sugar and eggs until combined. Next, add in the pumpkin puree, orange juice, orange zest, vegetable oil, and vanilla extract. Mix until the mixture is smooth and well incorporated.

Step 3: Combine Dry Ingredients

In a separate bowl, stir together the flour, baking soda, fine sea salt, cinnamon, nutmeg, ground cloves, and integrate well. This ensures spices are evenly distributed throughout the bread.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix; a few lumps are okay!

Step 5: Fold in the Cranberries

Gently fold in the cranberries. If you’re using fresh cranberries, you may want to lightly chop them so they’re easier to distribute throughout the batter.

Step 6: Pour and Bake

Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and enjoy!

Tips for Perfect Pumpkin Cranberry Bread

– Use Fresh Cranberries: If you can, use fresh cranberries for a burst of flavor. If not, frozen cranberries work well.
– Don’t Overmix: Mix just until combined to keep the bread light and fluffy.
– Room Temperature Ingredients: Using room temperature eggs helps everything mix smoothly.
– Check for Doneness: Ovens can vary. Start checking for doneness at 60 minutes to avoid overbaking.
– Add Nuts: For extra crunch, consider mixing in walnuts or pecans.

How to Store Leftovers?

To store your pumpkin cranberry bread, allow it to cool completely. Then wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to three days. For longer storage, consider freezing it wrapped tightly in plastic wrap and placed in a freezer bag. It can last for up to 3 months in the freezer. Just thaw it overnight in the fridge before serving.

Nutrition Information

One slice of pumpkin cranberry bread (based on 12 servings) contains roughly:

This recipe is also a good source of vitamins A and C due to the pumpkin and cranberries.

How Would I Recommend Serving Pumpkin Cranberry Bread?

Here are some serving suggestions that will elevate your experience with pumpkin cranberry bread:

– With a Cream Cheese Frosting: Spread a thin layer of cream cheese frosting on top. The tartness of the cream cheese pairs beautifully with the sweetness of the bread.
– Toasted with Butter: A quick toast can bring out the warm spices. Spread with butter for a delightful breakfast or snack.
– As French Toast: Slice the bread and dip it in an egg mixture to make a festive twist on French toast. Top with syrup or fresh fruit.

What Alternatives Can You Use for the Ingredients if Not Available?

If you find yourself missing certain ingredients, here are some substitutes:

– Pumpkin Puree: Sweet Potato Puree can serve as an alternative, offering a different yet complementary flavor.
– Granulated Sugar: Coconut Sugar or Honey can be used for a healthier option, adjusting quantities as needed for sweetness.
– Flour: Almond Flour or another gluten-free flour blend can replace all-purpose flour for those with gluten sensitivity.
– Eggs: Flaxseed Meal or Chia Seeds mixed with water can act as a vegan substitute. Use 1 tablespoon flaxseed meal or chia seeds with 2.5 tablespoons water for each egg.

There’s something about the smell of baking bread that fills a home with warmth. As autumn settles in, I find myself craving flavors that evoke cozy memories pumpkin, spice, and tangy cranberries

Print Recipe Pin Recipe

Prep Time 5

Cook Time 50

Cooling time 5

Total Time 1

Course brunch, Dessert

Cuisine American

Servings

Calories 330 kcal

Ingredients

1 teaspoon baking soda
1 1/2 cups granulated sugar
2 large farm-fresh eggs

1/4 teaspoon freshly grated orange zest
3/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon

1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
8 ounces canned or homemade pumpkin puree

2 cups fresh or frozen cranberries
1 3/4 cups all-purpose flour
1/2 teaspoon ground nutmeg

1/2 cup neutral vegetable oil
1/4 teaspoon ground cloves