Description
Cranberry Pumpkin Bread is a delightful autumn treat that combines the sweetness of pumpkin with the tartness of fresh cranberries. Each slice is moist and flavorful, making it perfect for cozy mornings or festive gatherings. The warm spices of cinnamon and nutmeg elevate this bread into a comforting indulgence, sure to impress family and friends alike. Whether enjoyed at brunch or as a snack, this recipe is as easy to make as it is delicious!
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup fresh cranberries (or frozen)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs, room temperature
- 1/2 cup vegetable oil (or melted butter)
- 1/2 tsp salt
- Optional: 1/4 cup pumpkin seeds for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix pumpkin puree, eggs, and vegetable oil until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
- Add fresh cranberries and optional pumpkin seeds; fold gently.
- Pour the batter into the prepared loaf pan and bake for 60–70 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 190
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg