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Cranberry Pumpkin Bread Recipe

Cranberry Pumpkin Bread Recipe
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★★★★★

5.3 from 21 reviews

This Cranberry Pumpkin Bread is a moist, flavorful loaf blended with warm spices, dried cranberries, and crunchy pecans, perfect for fall or holiday breakfasts and snacks. The combination of pumpkin puree and aromatic spices gives it a cozy, seasonal taste while the cranberries add a tangy sweetness balanced by the nuttiness of pecans.

Ingredients

Scale

Wet Ingredients

  • ⅓ cup butter, softened
  • 1 ¼ cups sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • ⅓ cup milk

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon allspice

Add-ins

  • ¾ cup pecans, chopped and divided
  • ½ cup dried cranberries

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly and set it aside to prepare for the batter.
  2. Mix Wet Ingredients: In a large mixing bowl, use an electric mixer to beat together the softened butter, sugar, and eggs until the mixture is light and fluffy. Then, add the pumpkin puree and milk, mixing well to combine all wet ingredients evenly.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ground cloves, ground ginger, and allspice. Make sure all the spices and leavening agents are well incorporated.
  4. Incorporate Dry into Wet: Gradually add the dry flour mixture into the wet pumpkin mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
  5. Fold in Pecans and Cranberries: Fold in half of the chopped pecans (½ cup) and all of the dried cranberries gently into the batter so they are evenly distributed but not crushed.
  6. Pour Batter and Add Topping: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Then sprinkle the remaining ¼ cup of pecans evenly over the batter’s surface for a crunchy topping.
  7. Bake: Place the loaf pan in the preheated oven and bake for approximately 55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Afterward, transfer the bread to a wire rack to cool completely before slicing and serving.

Notes

  • For a dairy-free version, substitute the butter with a plant-based margarine and use almond or oat milk instead of regular milk.
  • Chilling the batter for 30 minutes before baking can enhance the flavors and texture.
  • Ensure the pumpkin puree is well drained if using homemade to avoid excess moisture.
  • Storage: Wrap tightly and keep at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well for up to 3 months.
  • You can swap pecans with walnuts or omit nuts altogether for a nut-free version.

Nutrition

Keywords: pumpkin bread, cranberry bread, fall recipes, holiday baking, spiced bread, pecan bread

Find it online: https://thefoodrecipe.com/cranberry-pumpkin-bread-recipe/