Pumpkin Cranberry Nut Bread
Experience the cozy flavors of fall with this moist and flavorful Pumpkin Cranberry Nut Bread, a delightful quick bread that combines spiced pumpkin puree, tart dried cranberries, and crunchy walnuts (or pecans) in every bite. This easy-to-make treat is perfectly spiced with cinnamon and nutmeg, while a blend of granulated and brown sugar creates just the right level of sweetness. Whether enjoyed as a comforting breakfast, a midday snack, or a festive addition to your holiday table, this recipe delivers a balance of textures and seasonal flavors. Ready in just over an hour, this autumn-inspired loaf is a must-try for pumpkin lovers looking for a satisfying homemade baked good that doubles as the perfect edible gift!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cups canned pumpkin puree
- 3 quarters granulated sugar
- 0.5 cups brown sugar (packed)
- 0.5 cups vegetable oil
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 0.75 cups dried cranberries
- 0.75 cups chopped walnuts or pecans
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 powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In another large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Stir until smooth.
Beat in the eggs, one at a time, until fully incorporated. Then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Carefully fold in the dried cranberries and chopped walnuts (or pecans) using a spatula.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
4235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.3 g | 236% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 620.6 g | 226% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 397.7 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 360 mg | 28% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1501 mg | 32% | |
*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.
