Imagine the aroma of warm spices wafting through your kitchen as a cozy loaf of Pumpkin Cranberry Bread bakes to perfection.
This simple yet indulgent treat is an autumn favorite, capturing the essence of fall in every bite.
As the pumpkin, cranberries, and spices meld together in the oven, they transform into a delightful harmony of flavors.
Let’s bring this comforting and delicious bread to life.
Kitchen Tools Required
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 loaf pan (9×5 inches)
- 1 spatula
- 1 cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup dried cranberries
Cook & Prep Time
To efficiently manage your time while preparing and baking Pumpkin Cranberry Bread, follow this timeline:
Preparation and Cooking Timeline:
- Reading and Setup (10 minutes)
- Read through the entire recipe to understand the steps and gather all ingredients and equipment.
- Preparation (15 minutes)
- Preheat the oven to 350°F (175°C).
- Grease the loaf pan with a small amount of vegetable oil.
- Measure and prepare all ingredients: canned pumpkin puree, eggs, vegetable oil, water, sugar, flour, baking soda, spices, salt, and dried cranberries.
- Mixing (10 minutes)
- In the large mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, water, and sugar until smooth.
- In the medium mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, allspice, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the dried cranberries gently with the spatula.
- Baking (1 hour)
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Resting and Cooling (10 minutes + cooling time)
- Remove the loaf from the oven and let it rest in the pan for 10 minutes.
- Transfer the bread to a cooling rack to cool completely before slicing.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease the loaf pan with a small amount of vegetable oil.
In the large mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, water, and sugar until smooth.
In the medium mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, allspice, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the dried cranberries gently with the spatula.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it rest in the pan for 10 minutes.
Transfer the bread to a cooling rack to cool completely before slicing.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on top of each slice for a creamy contrast.
- Vanilla Ice Cream: Pair with a scoop of vanilla ice cream to complement the spices with a cool, sweet touch.
- Maple Syrup Drizzle: Drizzle warm maple syrup over the bread for a rich and flavorful addition.
- Cream Cheese Spread: Spread a layer of cream cheese for a tangy and creamy enhancement.
- Fresh Berries: Serve with a handful of fresh berries like raspberries or blueberries for a burst of freshness.
Storage
To store pumpkin cranberry bread, wrap it in plastic wrap or aluminum foil.
Keep it at room temperature for up to three days.
Refrigerate for extended freshness.
Freezing
To freeze Pumpkin Cranberry Bread, first slice it and wrap each piece tightly in plastic wrap.
Place them in an airtight container or freezer bag.
Freeze for up to three months.
Reheating
To reheat Pumpkin Cranberry Bread, wrap slices in foil and warm in a 350°F oven for 10 minutes.
Alternatively, microwave slices for 15-20 seconds until warm.
Final Thoughts
Pumpkin Cranberry Bread is a delightful treat that perfectly combines the flavors of fall.
The blend of pumpkin, warm spices, and tart cranberries creates a deliciously moist and flavorful loaf.
This recipe is simple to follow and yields a satisfying dessert or snack.
To enhance the experience, consider serving it with a dollop of whipped cream or a spread of cream cheese.
Enjoy your homemade Pumpkin Cranberry Bread with a cozy cup of tea or coffee.
Frequently Asked Questions
Can I Substitute Fresh Cranberries for Dried Cranberries?
Yes, you can substitute fresh cranberries for dried. Use 1 cup of fresh cranberries, halved, for every 1/2 cup of dried cranberries. Make certain you coat them in flour to prevent sinking and adjust sweetness accordingly.
Is This Recipe Suitable for a Gluten-Free Diet?
You can’t use this recipe as is for a gluten-free diet. Substitute the all-purpose flour with a gluten-free flour blend. Make certain the blend contains xanthan gum for binding. Confirm all other ingredients are certified gluten-free.
How Can I Make This Bread Vegan-Friendly?
Replace eggs with 1/2 cup unsweetened applesauce or 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water). Substitute vegetable oil with equal amounts of coconut oil or applesauce. Confirm all ingredients are vegan-certified.
What Is the Best Way to Prevent the Bread From Becoming Too Dense?
Guarantee precise measurements and sift the flour before mixing to incorporate air. Don’t overmix the batter; it should be just combined. Use fresh baking soda and consider adding a tablespoon of apple cider vinegar for lift.
Can I Add Chocolate Chips to the Batter?
Yes, you can add chocolate chips. Use 1/2 cup for balanced flavor. Gently fold them into the batter after mixing dry and wet ingredients. Guarantee even distribution to prevent sinking. Adjust baking time slightly if necessary.
Pumpkin Cranberry Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Loaf pan 9×5 inches
- 1 Spatula
- 1 Cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup dried cranberries
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the loaf pan with a small amount of vegetable oil.
- In the large mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, water, and sugar until smooth.
- In the medium mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, allspice, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the dried cranberries gently with the spatula.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Remove the loaf from the oven and let it rest in the pan for 10 minutes.
- Transfer the bread to a cooling rack to cool completely before slicing.
Notes
