Cranberry Walnut Pumpkin Loaves
Celebrate the cozy flavors of fall with these irresistibly moist Cranberry Walnut Pumpkin Loaves, a perfect blend of sweet, tangy, and nutty goodness. Packed with vibrant dried cranberries, crunchy walnuts, and warm spices like cinnamon and nutmeg, these loaves are elevated by the rich, velvety texture of pumpkin puree and a hint of applesauce for natural sweetness. Quick and easy to prepare in just 15 minutes, they bake to golden perfection in under an hour, making them ideal for holiday gatherings, brunches, or cozy afternoon snacks. Whether served fresh or frozen for later, these delightful spiced loaves will fill your kitchen with the comforting aroma of autumn. Perfect for gifting or sharing, this recipe is a must-try for lovers of pumpkin bread and seasonal treats!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 2 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1 teaspoon Salt
- 1 15-ounce can Canned pumpkin puree
- 0.5 cups Vegetable oil
- 4 large Eggs
- 0.5 cups Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 1 cup Dried cranberries
- 1 cup Chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and grease two 9x5-inch loaf pans or line them with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
In a separate large bowl, combine the canned pumpkin puree, vegetable oil, eggs, unsweetened applesauce, and vanilla extract. Whisk until the wet ingredients are fully incorporated.
Gradually add the wet ingredients into the bowl of dry ingredients, stirring just until combined. Be careful not to overmix.
Fold in the dried cranberries and chopped walnuts gently using a spatula.
Divide the batter evenly between the prepared loaf pans and smooth the tops with a spatula.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Remove the loaves from the oven and allow them to cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
Slice and serve the loaves as desired. They can be wrapped and stored at room temperature for up to 3 days or frozen for longer shelf life.
Nutrition Facts
Calories |
2869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 35.1 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2430 mg | 106% | |
| Total Carbohydrate | 431.2 g | 157% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 263.1 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 209 mg | 16% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1069 mg | 23% | |
*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.
