Pumpkin Cranberry Bread Recipe
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
Equipment
- Loaf pan
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
Instructions
Step 1: Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C). Grease a 9x5 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!
Notes
- 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.
- 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.
Nutrition
Serving: 109gCalories: 330kcalCarbohydrates: 36gProtein: 8gFat: 18.6gSaturated Fat: 9.1gSodium: 195mgFiber: 2gSugar: 18g
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