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Cranberry Pumpkin Bread Recipe

Cranberry Pumpkin Bread Recipe
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★★★★★

5 from 30 reviews

This Cranberry Pumpkin Bread is a moist and flavorful loaf perfect for fall and holiday seasons. Featuring the warm spices of cinnamon, cloves, ginger, and allspice, tender pumpkin puree, tangy dried cranberries, and crunchy pecans, it offers a delightful balance of sweetness and spice. Ideal for breakfast, snacks, or dessert, this easy-to-make bread combines classic pumpkin flavors with a festive twist.

Ingredients

Scale

Wet Ingredients

  • ⅓ cup butter, softened
  • 1 ¼ cups sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • ⅓ cup milk

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice

Add-ins

  • ¾ cup pecans, chopped and divided
  • ½ cup dried cranberries

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly and set it aside to be ready for the batter.
  2. Mix Butter, Sugar, and Eggs: In a large mixing bowl, use an electric mixer to beat the softened butter, sugar, and eggs together until the mixture is creamy and well combined.
  3. Add Pumpkin and Milk: Stir in the pumpkin puree and milk into the butter mixture and mix well to combine all wet ingredients evenly.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, ginger, and allspice until the spices and leavening agents are evenly distributed.
  5. Incorporate Dry Mixture: Gradually add the dry ingredient mixture to the pumpkin batter. Stir gently until just combined, being careful not to overmix to keep the bread tender.
  6. Fold in Pecans and Cranberries: Fold in ½ cup of the chopped pecans along with the dried cranberries to distribute them evenly throughout the batter.
  7. Pour Batter into Pan and Add Topping: Pour the prepared batter into the greased loaf pan and spread it evenly. Sprinkle the remaining ¼ cup of pecans on top to create a crunchy topping once baked.
  8. Bake: Place the pan in the preheated oven and bake for about 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
  9. Cool Bread: Remove the bread 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 to ensure clean cuts and maximum flavor.

Notes

  • Ensure the butter is softened to room temperature for easier mixing and better texture.
  • Do not overmix the batter after adding flour to avoid a dense bread.
  • You can substitute milk with almond milk or any plant-based milk for a dairy-free option.
  • For a nut-free version, omit the pecans or replace with seeds like pumpkin or sunflower seeds.
  • Store the pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • The bread can be frozen tightly wrapped for up to 2 months. Thaw at room temperature before serving.
  • Add spices according to your preference for more or less warmth.

Nutrition

Keywords: cranberry pumpkin bread, pumpkin bread recipe, fall baking, holiday bread, spiced pumpkin bread, quick bread, moist pumpkin bread

Find it online: https://flavorsbymaya.com/cranberry-pumpkin-bread-recipe/