Pumpkin Cranberry Bread
A moist, flavorful pumpkin bread studded with tart cranberries and warm spices, perfect for fall mornings or holiday gatherings, offering a delightful blend of sweet and tangy flavors.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9 x 5-inch loaf pans.
- Combine flour, ginger, cinnamon, cloves, baking soda, and salt in a large bowl.
- In a larger mixer bowl, combine sugar, pumpkin, eggs, vegetable oil, and orange juice.
- Beat until just blended.
- Add pumpkin mixture to the flour mixture and stir just until moistened.
- Fold in cranberries.
- Divide batter evenly between the prepared loaf pans.
- Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely on a wire rack.
Tips & Substitutions
For a slightly healthier option, you can substitute half of the vegetable oil with applesauce. If you don't have fresh cranberries, dried cranberries or raisins can work in a pinch, but adjust sugar accordingly. Adding a pinch of nutmeg can enhance the flavor profile of this bread. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
This pumpkin cranberry bread is delightful on its own or served with a smear of cream cheese. It pairs beautifully with coffee or tea for breakfast or an afternoon snack. You can also serve it as a side with a cheese platter or alongside Hash Brown-Cheesy Potatoes for a comforting brunch.
Storage & Reheating
Store leftover pumpkin cranberry bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm slices in the microwave for 10-15 seconds or in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cranberry Bread contains roughly 595 calories, with 8g protein, 92g carbohydrates, and 25g fat. It is an excellent source of vitamin C (36% of the Daily Value), dietary fiber (24% of the Daily Value), and vitamin A (23% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1239mg per serving (54% 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 canned pumpkin instead of fresh?
Absolutely! Canned pure pumpkin is a great substitute and is used in this recipe. Just make sure it's pure pumpkin and not pumpkin pie filling, as the latter contains added sugars and spices.
Is it necessary to use fresh cranberries?
While fresh cranberries are ideal for their tartness, you can use frozen cranberries as a substitute. There's no need to thaw them before adding them to the batter; just fold them in frozen to maintain their shape and tart flavor.
How can I make this recipe gluten-free?
To make gluten-free pumpkin cranberry bread, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Make sure to check that all other ingredients are gluten-free, especially the baking soda and sugar.
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).