Gingered Cranberry Pumpkin Bread
Infused with the warm spices of ginger, cinnamon, and nutmeg, this gingered cranberry pumpkin bread is a delightful mash-up of fall flavors that will have your kitchen smelling like autumn bliss. Studded with tart bursts of chopped cranberries and the sweet, spicy chewiness of crystallized ginger, this moist pumpkin loaf strikes the perfect balance of sweet and tangy. Made with pantry staples and ready in just over an hour, it’s ideal for cozy mornings, holiday brunch tables, or as a thoughtful homemade gift. Plus, its rich pumpkin base keeps it deliciously moist for days, making it a must-bake for the season. Whether enjoyed fresh out of the oven or toasted with a dollop of butter, this pumpkin bread is the ultimate fall treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 2 large Eggs
- 1 cup Pumpkin puree
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen cranberries, chopped
- 0.25 cup Crystallized ginger, finely chopped
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground nutmeg. Mix well to evenly distribute the dry ingredients.
In a separate medium-sized bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth and fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring with a spatula or wooden spoon until just combined. Be careful not to overmix—it's okay if there are a few small lumps.
Gently fold in the chopped cranberries and crystallized ginger, ensuring they are 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 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few crumbs.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 72.9 g | 26% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 45.8 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 144 mg | 3% | |
*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.
