This Pumpkin Cranberry Bread is a tasty treat that’s both sweet and tart! Made with soft pumpkin and juicy cranberries, it’s perfect for breakfast or a snack anytime.
The bright red cranberries make it feel special, like a little celebration in each slice. I love to enjoy it warm with a bit of butter—heavenly!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of our bread, giving it structure. If you’re looking for a gluten-free option, try using almond flour or a gluten-free blend, but adjust the amount as needed.
Pumpkin Puree: Canned pumpkin puree is perfect here. If you want to use fresh pumpkin, just roast it and mash it up. Be careful not to use pumpkin pie filling, as it has added spices and sugar.
Cranberries: Fresh cranberries add tartness and color. If you can’t find them, dried cranberries work too—just reduce the sugar a little since dried fruit is sweeter.
Vegetable Oil: This oil keeps the bread moist, but you can swap it for olive oil or melted coconut oil. Each will slightly change the flavor, but in a nice way!
How Do I Get the Perfect Texture in My Pumpkin Cranberry Bread?
Getting the right texture is important for a wonderful bread. Here are some tips:
- Mix wet and dry ingredients separately first to avoid lumps, then combine them gently.
- Avoid overmixing after adding the flour. This can make the bread tough. Just mix until you don’t see dry flour.
- If using frozen cranberries, no need to thaw them! Just add them as they are for a lovely burst of flavor!
How to Make Pumpkin Cranberry Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Wet Ingredients:
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
Mix-Ins:
- 1 to 1 1/2 cups fresh or frozen cranberries, chopped if large
How Much Time Will You Need?
This Pumpkin Cranberry Bread takes about 15 minutes to prep and around 55 to 65 minutes to bake. Once it’s done, let it cool for a bit before slicing. Altogether, you’re looking at about an hour and a half from start to finish, which is totally worth it!
Step-by-Step Instructions:
1. Prepare to Bake:
First, preheat your oven to 350°F (175°C). This step is essential for baking, so don’t skip it! Grease and flour a 9×5-inch loaf pan to prevent sticking or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is well combined—this will help the bread rise evenly.
3. Combine the Wet Ingredients:
In a large bowl, beat together the sugar and vegetable oil until well mixed. Then, add in the eggs one at a time, making sure to beat well after each addition. Once that’s all mixed together, stir in the pumpkin puree and vanilla extract until it’s smooth.
4. Combine Wet and Dry Mixtures:
Now it’s time to bring the two mixtures together! Gradually add the dry mixture into the wet mixture, folding gently until they’re just combined. Be careful not to overmix; it’s okay if a few small lumps remain!
5. Add the Cranberries:
Gently fold in the fresh or frozen cranberries, distributing them evenly through your batter. They’ll add a burst of flavor and a pop of color!
6. Bake the Bread:
Pour your batter into the prepared loaf pan, smoothing the top with a spatula. Bake it in that preheated oven for 55 to 65 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool and Serve:
Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice it up and serve warm or at room temperature. Enjoy your delicious homemade Pumpkin Cranberry Bread!
Can I Use Fresh Cranberries Instead of Dried?
Yes, fresh cranberries are perfect for this recipe! They add a wonderful tartness and color to the bread. Just chop them if they are large and toss them in without needing to adjust any other ingredients.
How Do I Store Leftover Pumpkin Cranberry Bread?
To store leftovers, wrap the bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, freeze it wrapped tightly for up to 3 months. Thaw overnight in the fridge before serving!
Can I Substitute the Oil with Applesauce?
Absolutely! For a healthier option, you can substitute half the oil with unsweetened applesauce. This will keep the bread moist while cutting down on fat, but it may slightly change the flavor.
What Should I Serve with Pumpkin Cranberry Bread?
This bread pairs beautifully with a spread of cream cheese or butter. You can also enjoy it alongside a warm drink like coffee or tea for a cozy treat!