Cranberry Pumpkin Bread
Moist and spiced pumpkin bread with tart cranberries for a flavorful autumn-inspired loaf. A cozy treat that’s perfect for fall and winter baking.
Ingredients
- 1 3/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup pumpkin puree
- 1 cup fresh cranberries
Directions
- Preheat oven to 350F (175C) and grease a loaf pan.
- Whisk flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix sugars, oil, eggs, and pumpkin puree.
- Combine wet and dry ingredients until just mixed.
- Fold in fresh cranberries.
- Pour batter into loaf pan and bake for 50-55 minutes.
Notes
- Best served warm with butter.
- Add chopped nuts for texture.
- Store at room temperature for up to 3 days.
- Wrap in plastic and freeze for up to 3 months.
- Pairs well with spiced tea or coffee.
Pumpkin bread originated as a seasonal favorite in North America, where pumpkins are abundant in the fall. It has been a staple of holiday baking for decades.Cranberries add a refreshing tartness to the rich and spiced pumpkin bread, creating a delightful contrast that makes this loaf even more flavorful and festive.