Pumpkin Cranberry Bread
Warm, spiced, and irresistibly moist, this Pumpkin Cranberry Bread is the ultimate fall-inspired treat that blends the rich flavor of pumpkin puree with the tart punch of dried cranberries. Perfectly balanced with hints of cinnamon, nutmeg, and ginger, this quick bread recipe is a crowd-pleaser, whether served as a cozy breakfast indulgence or a festive dessert. The optional addition of crunchy walnuts or pecans takes each slice to the next level, offering a delightful texture contrast. With just 15 minutes of prep time and one bowl for wet and dry ingredients each, it’s an easy-to-make baked good that tastes anything but ordinary. Serve it warm with a pat of butter or cream cheese for a slice of pure comfort, and enjoy its fresh-from-the-oven aroma that fills your home with seasonal cheer. Make-ahead-friendly and perfect for gifting, this Pumpkin Cranberry Bread is a must-bake for crisp autumn days.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1 cup Canned pumpkin puree
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cup Canola or vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 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 all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
In another mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Stir until smooth.
Beat in the eggs, one at a time, ensuring each is fully incorporated. Then stir in the vanilla extract.
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Stir just until combined.
Gently fold in the dried cranberries and chopped nuts (if using) until evenly distributed in the batter.
Pour the batter into the prepared loaf pan, smoothing 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.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Serve plain, or spread with butter or cream cheese for an extra treat. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 3132 mg | 136% | |
| Total Carbohydrate | 545.3 g | 198% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 329.1 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 312 mg | 24% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1348 mg | 29% | |
*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.
