Pumpkin Bread with Cranberries
Elevate your fall baking game with this luscious Pumpkin Bread with Cranberries, the perfect fusion of warm autumn spices and bursts of tart, juicy fruit. Made with silky pumpkin puree, ground cinnamon, and nutmeg, this moist and tender loaf is accented with fresh or dried cranberries for a delightful pop of flavor in every bite. A hint of vanilla and the optional crunch of chopped walnuts or pecans make this easy-to-make quick bread irresistibly homey and flavorful. Perfect for breakfast, snacking, or dessert, this recipe comes together in just 15 minutes of prep time and fills your kitchen with the comforting aroma of the season as it bakes. Serve it fresh from the oven or save it for later—it’s just as delicious the next day!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree
- 0.5 cup Vegetable oil
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Fresh cranberries (or dried cranberries)
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a separate bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the cranberries and walnuts (if using) until evenly distributed in 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 comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. This bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.9 g | 210% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2874 mg | 125% | |
| Total Carbohydrate | 537.9 g | 196% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 316.4 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 320 mg | 25% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1452 mg | 31% | |
*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.
