Cranberry Pumpkin Bread
Cranberry Pumpkin Bread offers a moist, flavorful loaf combining the tartness of cranberries with the warm spice of pumpkin pie spice. Perfect for breakfast or a cozy snack, it appeals to those who love seasonal baked treats with a hint of nuttiness from the pecans. A crowd-pleasing favorite for autumn gatherings.
Ingredients
Instructions
- In a large bowl, mix flour, sugar, baking soda, pumpkin pie spice, salt, and baking powder.
- In a separate bowl, combine pumpkin, cranberry sauce, oil, and eggs, mixing well.
- Add the wet ingredients to the dry ingredients and stir until just moistened.
- Pour the batter into two greased loaf pans.
- Bake at 350°F (175°C) for 65 minutes.
- Cool for 10 minutes before removing from pans and transferring to cooling racks.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you prefer a nut-free version, you can substitute pecans with sunflower seeds. To make the bread more moist, add 1/2 cup of applesauce. Always check for doneness with a toothpick before removing from the oven, as ovens may vary. This bread can be frozen for up to three months.
Serving Suggestions
Serve slices of cranberry pumpkin bread with a pat of butter or cream cheese for a delightful breakfast or snack. It pairs beautifully with a warm cup of tea or coffee. For a festive touch, consider serving it alongside other seasonal treats like Cool Fruit Tart or Mom's Strawberry Pie during holiday gatherings.
Storage & Reheating
Store leftover cranberry pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and place it in the freezer. To reheat, slice and warm in a toaster or oven at 350°F (175°C) for 10 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Pumpkin Bread contains roughly 481 calories, with 10g protein, 108g carbohydrates, and 4g fat. It is an excellent source of vitamin C (49% of the Daily Value), iron (45% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1534mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. To make your own, cook and mash fresh pumpkin until smooth. You'll need about 2 cups of fresh puree to replace the 16 oz can. Make sure to drain excess moisture to avoid a soggy bread.
How can I make this recipe gluten-free?
To make gluten-free cranberry pumpkin bread, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend includes xanthan gum for proper texture. Additionally, check that all other ingredients are gluten-free, especially the baking powder.
What can I add for extra flavor?
For added flavor, consider mixing in 1/2 cup of dried cranberries or chocolate chips. You can also incorporate spices like cinnamon or nutmeg for extra warmth. If you enjoy a hint of citrus, add the zest of one orange for a refreshing twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).