Cranberry Walnut Pumpkin Bread
Indulge in the warm, comforting flavors of fall with this Cranberry Walnut Pumpkin Bread, a delightful twist on classic pumpkin bread that's packed with seasonal flair. This easy-to-make recipe combines the rich, velvety taste of pumpkin puree with the tart sweetness of cranberries and the nutty crunch of chopped walnuts, creating a perfectly moist and flavorful loaf. Infused with aromatic spices like cinnamon, nutmeg, and ginger, every bite is a cozy, flavorful experience. Ready in just over an hour, this quick bread is ideal for holiday gatherings, brunch spreads, or as a simple treat with your morning coffee. Serve it warm with a pat of butter or cream cheese, and enjoy the irresistible blend of sweet and savory that makes this bread a fall favorite. Perfectly suited for dessert or a midday snack, this recipe is sure to become a seasonal staple in your kitchen!
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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
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1 cup Canned pumpkin puree
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Fresh or dried cranberries
- 0.75 cup Chopped walnuts
- 0.25 cup Milk
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
In a medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the cranberries and chopped walnuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for about 55-60 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.
Serve as is or with a spread of butter or cream cheese. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 1690 mg | 73% | |
| Total Carbohydrate | 541.8 g | 197% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 321.7 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 329 mg | 25% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1500 mg | 32% | |
*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.
