This Pumpkin Cranberry Bread is a tasty treat perfect for fall! It has a lovely mix of sweet pumpkin and tangy cranberries that gives it a fruity flavor.
Baking this bread fills the kitchen with a cozy smell that makes everyone feel at home. I love having a slice with my morning coffee or as a snack—so good!
Key Ingredients & Substitutions
Flour: All-purpose flour works great for this bread. If you want a gluten-free option, use a 1:1 gluten-free flour blend, and it should turn out well.
Pumpkin Puree: Canned pumpkin puree is super convenient. You can also make your own by roasting and blending fresh pumpkin, but ensure it’s pure pumpkin, not pumpkin pie filling!
Sugars: I like to mix granulated and brown sugar for depth of flavor. If you’re aiming for less sugar, consider using a sugar alternative like maple syrup or honey—but adjust the liquid accordingly.
Cranberries: Fresh cranberries add a lovely tartness. Dried cranberries work too, but look for unsweetened varieties to avoid extra sugar. Just chop them up a bit if they’re large.
Oils: Vegetable oil is easy and neutral. I often use melted coconut oil for a hint of coconut flavor, or even olive oil for a healthier twist. Both work!
How Do You Ensure Perfectly Moist Pumpkin Cranberry Bread?
To achieve that moist and fluffy texture, it’s all about mixing your ingredients just right. Here are a few tips to keep in mind:
- Make sure to measure your flour accurately. Too much can lead to dry bread. Spoon it into your measuring cup and level off.
- Don’t overmix when combining wet and dry ingredients—this can toughen the bread. Mix until just combined, even if a few lumps remain!
- Always check for doneness with a toothpick. It should come out clean but moist; if it’s too dry, you’ve baked it too long!
- Let it cool in the pan before transferring to a wire rack. This helps keep it moist by allowing steam to escape without drying it out.
- Consider wrapping the cooled bread in plastic wrap, which also helps retain moisture.
Give these tips a try, and you’ll have delicious Pumpkin Cranberry Bread ready to enjoy!
How to Make Pumpkin Cranberry Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup water or orange juice
Mix-Ins:
- 1 cup fresh or dried cranberries
- Optional: 1/4 cup pumpkin seeds for topping
- Optional: icing or glaze (powdered sugar mixed with a little milk or cream)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 50-60 minutes to bake. After that, let the bread cool for another 10 minutes in the pan before transferring it to a wire rack. Make sure to give it at least 20-30 minutes to cool down before serving!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This temperature is perfect for baking the bread evenly. Grab a 9×5 inch loaf pan, and grease and flour it, or line it with parchment paper for easier removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together your flour, baking soda, baking powder, salt, and spices—cinnamon, nutmeg, ginger, and cloves. This helps combine everything evenly and makes sure your bread rises nicely.
3. Combine Wet Ingredients:
In a larger bowl, mix together the pumpkin puree, granulated sugar, brown sugar, and oil. Stir it well until everything is smooth and combined. It should look creamy and delicious!
4. Add Eggs and Flavorings:
Now, crack in the eggs one at a time, making sure to beat well after each one. Stir in the vanilla extract and your choice of water or orange juice. Mixing in the liquids adds a nice flavor boost!
5. Combine Wet and Dry Mixtures:
Gradually add your dry ingredient mixture into the wet mix. Gently stir until everything is just combined. Be careful not to overmix, or your bread may become tough!
6. Fold in Cranberries:
Now it’s time to gently fold in those cranberries. Use a spatula and mix carefully, so you don’t break them up too much. This adds a lovely burst of flavor!
7. Pour Into Pan:
Pour your batter into the prepared loaf pan and use a spatula to smooth the top. If you want, sprinkle the pumpkin seeds on top for a nice crunch and presentation.
8. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the bread is fully done.
9. Cool Down:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely.
10. Optional Glaze:
If you want to add a sweet finishing touch, drizzle some icing glaze over the cooled bread before serving. Just mix powdered sugar with a little milk until it’s a nice drizzling consistency.
Enjoy a delicious slice of Pumpkin Cranberry Bread—perfect for cozy fall days or any time you need a sweet treat!
Can I Use Fresh Cranberries Instead of Dried?
Absolutely! Fresh cranberries add a lovely tartness to the bread. If using dried cranberries, make sure they are unsweetened to avoid extra sugar in the recipe.
How Do I Store Leftover Bread?
Store any leftover Pumpkin Cranberry Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months.
Can I Substitute Coconut Oil with Another Oil?
Yes, you can easily substitute melted coconut oil with vegetable oil, canola oil, or melted butter for a different flavor. Just keep in mind that each oil may slightly alter the taste and texture of the bread.
Is There an Egg Substitute for This Recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for a few minutes). This keeps the bread moist while being egg-free!
