Pumpkin Cranberry Bread Loaf
Cozy up with a slice of this irresistible Pumpkin Cranberry Bread Loaf, a moist and flavorful fall treat bursting with warm spices, tangy dried cranberries, and a hint of crunch from optional chopped pecans or walnuts. Perfectly spiced with cinnamon, nutmeg, and ginger, this recipe combines the earthy richness of pumpkin puree with the subtle sweetness of brown sugar, creating a bread that's as comforting as it is delicious. Easy to make with just 15 minutes of prep time, this loaf is ideal for breakfast, a mid-day snack, or a festive holiday gift. Pair it with a cup of coffee or tea for the ultimate autumn indulgence.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 cup Pumpkin puree
- 0.5 cup Vegetable oil
- 0.25 cup Whole milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Dried cranberries
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ground ginger, salt, baking soda, and baking powder until well combined.
In a separate medium bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until smooth and creamy.
Gradually pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to stir until just combined; avoid overmixing.
Gently fold the dried cranberries and optional chopped nuts into the batter.
Transfer the batter to the prepared loaf pan and use a spatula to smooth the top.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf 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 Pumpkin Cranberry Bread Loaf plain or with a pat of butter, and enjoy!
Nutrition Facts
Calories |
3888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.7 g | 212% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2923 mg | 127% | |
| Total Carbohydrate | 570.3 g | 207% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 355.4 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 365 mg | 28% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1386 mg | 30% | |
*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.
