Cranberry Pumpkin Bread
This cranberry pumpkin bread is a delightful blend of seasonal flavors, featuring tart cranberries and rich pumpkin puree. Perfect for breakfast or as a snack, it offers a moist texture and a hint of spice.
This recipe is american style, breakfast, scaled for 8 servings, with 15 min prep and 60 min cook.
Prep: 15 min · Cook: 60 min · Total: 75 min · Serves: 8
Quick cooking notes
- Core ingredients include all-purpose flour, salt, eggs, pumpkin puree.
- Follow all 8 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 8 servings.
Ingredients
- 2 cups all-purpose flour
- 0.5 tsp salt
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup brown sugar
- 3 tbsp sugar
- 0.5 tsp nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup fresh cranberries (chopped)
- 1 tsp cinnamon
- 1 cup vegetable oil
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, eggs, vegetable oil, sugar, and brown sugar until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the chopped cranberries gently to avoid breaking them.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition (per serving)
- Calories: 210
- Protein: 4 g
- Fat: 9 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Sugar: 10 g
- Sodium: 150 mg
Nutrition values are estimates based on stored ingredient totals and serving size.