Pumpkin Cranberry Quick Bread
Embrace the cozy flavors of fall with this Pumpkin Cranberry Quick Bread, a stunningly moist and flavorful treat that's perfect for any occasion. Bursting with the natural sweetness of pumpkin puree and balanced with the tart chewiness of dried cranberries, this quick bread is delicately spiced with cinnamon, nutmeg, and ginger for warm, aromatic notes in every bite. Made with pantry-friendly ingredients, this recipe comes together effortlessly in just 15 minutes of prep and bakes to perfection with a golden crust. Optional chopped walnuts or pecans add a delightful crunch, making it ideal for breakfast, snacking, or even as a thoughtful homemade gift. Whether enjoyed fresh or toasted with a smear of butter, this easy fall quick bread truly shines at every table.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 1 teaspoon baking soda
- 0.5 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
- 0.5 cup vegetable oil
- 2 eggs
- 1 teaspoon pure vanilla extract
- 0.25 cup milk
- 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, granulated sugar, light brown sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
In a separate medium bowl, whisk together the canned pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix to avoid a dense texture.
Fold in the dried cranberries and chopped nuts (if using) until evenly dispersed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean. Begin checking for doneness at 50 minutes.
Once baked, remove the loaf 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 and serving.
Nutrition Facts
Calories |
3220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2929 mg | 127% | |
| Total Carbohydrate | 399.1 g | 145% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 184.6 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 368 mg | 28% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1428 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.
