Cranberry Pumpkin Bread
Warm up your kitchen with the irresistible aroma of Cranberry Pumpkin Bread, a deliciously moist and flavorful treat perfect for fall gatherings or cozy mornings. This easy-to-make quick bread combines the earthy sweetness of pumpkin puree with the bright tang of fresh cranberries, creating a delightful balance of flavors in every bite. Enhanced with warm spices like cinnamon and nutmeg and a hint of orange juice for a citrusy twist, this loaf is as comforting as it is eye-catching. Optional chopped pecans or walnuts add a delightful crunch, elevating this seasonal favorite even further. With just 15 minutes of prep time and a bake time of under an hour, this recipe is ideal for busy bakers looking to impress. Serve it as a festive breakfast, snack, or dessert—it’s the perfect way to celebrate the flavors of autumn!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 0.25 cup orange juice
- 1 cup fresh or frozen cranberries
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
In a medium mixing bowl, stir together the pumpkin puree, vegetable oil, eggs, and orange juice until smooth and fully incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Fold in the cranberries and nuts (if using) gently to distribute them evenly throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 545.5 g | 198% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 324.5 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 242 mg | 19% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
