Madison'S Cranberry Pumpkin Bread
A moist, flavorful pumpkin bread packed with cranberries and warm spices, perfect for fall gatherings, breakfast, or a cozy snack with a hint of tartness.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine eggs, pumpkin puree, and oil; mix well.
- Add sugar, all-purpose flour, pumpkin pie spice, baking soda, and salt; mix until combined.
- Fold in cranberries.
- Divide the batter evenly into two greased 8 x 4-inch loaf pans.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pans.
Tips & Substitutions
For a lighter version, substitute half of the vegetable oil with unsweetened applesauce. If you prefer a sweeter bread, consider adding a cup of chopped nuts or chocolate chips. Ensure your cranberries are fresh or frozen; if using dried cranberries, reduce the sugar slightly as they are sweeter. This recipe can also be made in mini loaf pans for quicker baking.
Serving Suggestions
Madison's Cranberry Pumpkin Bread is delicious served warm with a pat of butter or cream cheese spread. It pairs beautifully with a cup of coffee or tea for breakfast or as an afternoon snack. For a festive touch, serve it alongside Aunt Marty's Chocolate Cake at holiday gatherings. This bread also makes a thoughtful gift during the season.
Storage & Reheating
To store leftovers, wrap the cooled bread tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, freeze the bread for up to 3 months. When ready to eat, thaw at room temperature or warm it in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Madison'S Cranberry Pumpkin Bread contains roughly 569 calories, with 9g protein, 129g carbohydrates, and 4g fat. It is an excellent source of iron (23% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 836mg per serving (36% 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 cranberries instead of frozen?
Yes, you can use fresh cranberries in this recipe. Just wash and chop them before adding to the batter. Fresh cranberries will provide a tart balance to the sweet bread, making it a delightful treat.
What can I substitute for pumpkin puree?
If you can't find pumpkin puree, you can use butternut squash puree as a substitute. Alternatively, you can make your own by cooking and mashing pumpkin or squash. Just ensure that the consistency is similar to canned pumpkin puree for the best results.
How can I tell when the bread is done baking?
To check if the bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. If it comes out wet with batter, it needs more time in the oven.
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).