Cranberry Raisin Pumpkin Bread
Bursting with cozy fall flavors, this Cranberry Raisin Pumpkin Bread is the ultimate autumn treat! Infused with warm spices like cinnamon, nutmeg, and ginger, this moist quick bread combines the sweetness of pumpkin puree with tangy dried cranberries, juicy raisins, and the satisfying crunch of optional walnuts. Perfectly balanced and irresistibly tender, this festive loaf comes together in just 15 minutes of prep time and bakes to golden perfection in an hour. Enjoy it as a breakfast, snack, or dessert served plain, toasted with butter, or even topped with cream cheese. Whether you're embracing sweater weather or looking for a crowd-pleaser for holiday gatherings, this easy pumpkin bread recipe is a must-try.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.75 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup dried cranberries
- 0.5 cup raisins
- 0.5 cup walnuts (optional, chopped)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Whisk until smooth.
Add the eggs and vanilla extract to the wet mixture and whisk until well incorporated.
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Mix until just combined; do not overmix.
Fold in the dried cranberries, raisins, and walnuts (if using). Ensure they're evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth 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 or with a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
Serve slices plain or with butter and enjoy!
Nutrition Facts
Calories |
3766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 3134 mg | 136% | |
| Total Carbohydrate | 554.9 g | 202% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 330.4 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 353 mg | 27% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1890 mg | 40% | |
*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.
