Northland Cranberry Pumpkin Bread
Infused with the flavors of fall, Northland Cranberry Pumpkin Bread is a moist and flavorful quick bread that combines the earthiness of pumpkin with the tangy sweetness of dried cranberries. Spiced with warm notes of cinnamon and nutmeg, this loaf is elevated with a hint of orange juice for a bright, citrusy twist. The optional addition of chopped walnuts or pecans brings a delightful crunch to every bite. Perfect for breakfast, afternoon tea, or holiday gatherings, this easy-to-make bread requires just 15 minutes of prep time before baking to golden perfection. Whether enjoyed on its own or slathered with butter, this autumn-inspired treat is sure to be a seasonal favorite. Keywords: cranberry pumpkin bread, fall recipes, quick bread, holiday baking, spiced pumpkin loaf.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup canned pumpkin puree
- 0.5 cup vegetable oil
- 0.25 cup orange juice
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 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, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate bowl, beat the eggs lightly. Stir in the canned pumpkin puree, vegetable oil, orange juice, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients. Mix until just combined; do not overmix.
Fold in the dried cranberries and, if using, the chopped walnuts or pecans.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 55 to 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 to a wire rack to cool completely before slicing.
Serve the bread plain or with a pat of butter for added richness. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
4190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2995 mg | 130% | |
| Total Carbohydrate | 635.8 g | 231% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 411.0 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 236 mg | 18% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1306 mg | 28% | |
*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.
