Fruit Pumpkin Bread
Celebrate the warm, cozy flavors of fall with this delightful Fruit Pumpkin Bread, a moist and spiced quick bread bursting with seasonal charm. Made with real pumpkin puree and an aromatic blend of cinnamon, nutmeg, and ginger, this recipe delivers a perfect balance of sweetness and earthiness. Dried cranberries, raisins, and optional chopped walnuts or pecans add pops of chewy texture and nutty crunch, making each slice a treasure trove of flavor. This easy-to-make treat is ready in just over an hour, making it an ideal choice for festive gatherings, afternoon snacks, or a comforting breakfast. Serve it warm or at room temperature, and enjoy its irresistible combination of autumnal ingredients. Perfectly suited for those seeking pumpkin recipes, fall baking ideas, or wholesome quick breads!
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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 granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup dried cranberries
- 0.5 cup raisins
- 0.5 cup chopped walnuts or pecans (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 flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
In another bowl, whisk the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring with a spatula or spoon until just combined. Do not overmix.
Fold in the dried cranberries, raisins, and nuts (if using) to ensure even distribution throughout the batter.
Pour the batter into the prepared loaf pan and spread the top evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it onto a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
3856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.0 g | 210% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 3116 mg | 135% | |
| Total Carbohydrate | 578.6 g | 210% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 360.6 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 355 mg | 27% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1891 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.
