This Pumpkin Cranberry Bread is a cozy treat perfect for chilly days. With warm pumpkin spice and tangy cranberries, it’s a delightful mix of flavors and textures.
Honestly, I can’t resist a slice with my morning coffee. It’s like fall in a loaf! Plus, the smell while it bakes? Pure magic. 🍞✨
It’s super easy to make too! Just mix the ingredients, pour into a pan, and bake. It’s a fun way to add some holiday cheer to your kitchen. Enjoy every bite!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. It can work well in this recipe.
Pumpkin Puree: Canned pumpkin is convenient, but you can also use homemade pumpkin puree. Just roast a pumpkin, scoop out the flesh, and blend until smooth. If pumpkin isn’t available, butternut squash puree can work too!
Cranberries: Fresh cranberries give a tart punch, but dried cranberries are sweet and delicious too. If you’re feeling adventurous, you could use chopped apples or even raisins as a substitute for a slightly different flavor.
Oils: I like using vegetable oil for its neutral flavor. You can substitute with melted coconut oil or melted butter for a richer taste. But keep in mind that butter will alter the bread’s texture a bit.
What’s the Best Way to Ensure My Bread Turns Out Moist?
To achieve that perfect moist texture, it’s important to not over-mix once you add the dry ingredients to the wet ones. Mix until just combined and then gently fold in the cranberries. Over-mixing develops the gluten too much, resulting in a denser loaf!
- Make sure your ingredients, especially eggs and pumpkin puree, are at room temperature for a better emulsion.
- Keep an eye on the baking time; your oven may vary! Check for doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Let the bread cool properly in the pan before removing it. This helps retain moisture, making for a soft loaf.
How to Make Pumpkin Cranberry Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Sugars:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
Wet Ingredients:
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
Add-Ins:
- 1 cup fresh or dried cranberries (reserve a few for topping)
- Optional: 1/4 cup sliced almonds or white chocolate chips for topping
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 60-70 minutes for baking. Don’t forget to let it cool for at least 10 minutes before slicing. So, all in all, you’ll need about 1 hour and 30 minutes for a delicious homemade loaf!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Then, take a 9×5-inch loaf pan and grease it with butter or cooking spray, and lightly dust it with flour. This will help your bread come out easily once it’s baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This ensures all the spices and leavening agents are evenly distributed!
3. Combine the Wet Ingredients:
In a large mixing bowl, add the granulated sugar, brown sugar, and eggs. Beat them together until everything is well blended. Then mix in the pumpkin puree, vegetable oil, and vanilla extract until smooth and creamy.
4. Combine Wet and Dry Mixtures:
Gradually add the dry mixture into the wet mixture. Stir it together gently until just combined; try not to over-mix as this can make the bread dense.
5. Fold in the Cranberries:
Now, add in the cranberries and gently fold them into the batter, making sure they’re evenly distributed without over-mixing.
6. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top. Then sprinkle the reserved cranberries and, if using, sliced almonds or white chocolate chips on top. Place in the oven and bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing. Enjoy your warm, spiced pumpkin cranberry bread fresh or toasted!
This tasty treat is perfect for sharing at breakfast, as a snack, or even as a lovely homemade gift!
Can I Substitute Fresh Cranberries with Dried Ones?
Absolutely! Dried cranberries work perfectly in this recipe. They’ll add a delightful sweetness to the bread. If using dried cranberries, you might want to slightly reduce the added sugar to balance the sweetness.
How Should I Store Leftover Pumpkin Cranberry Bread?
To keep it fresh, wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature. It should stay good for up to 3 days. For longer storage, you can freeze individual slices for up to 3 months. Just thaw them at room temperature or pop them in the toaster!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour! It will give the bread a nuttier flavor and a slightly denser texture. If you do, you might want to add an extra tablespoon of liquid to keep it moist.
What Can I Use Instead of Eggs for a Vegan Version?
For a vegan version, you can substitute each egg with a flax egg. Simply mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for a few minutes to thicken, and use it in place of one egg. Alternatively, unsweetened applesauce (1/4 cup per egg) works well too!
