Pumpkin Cranberry Bread(Makes 2 Loaves)
A moist, flavorful pumpkin cranberry bread with warm spices, perfect for fall mornings or holiday gatherings, offering a delightful combination of sweet pumpkin and tart cranberries.
Ingredients
Instructions
- In a large bowl, combine flour, pumpkin pie spice, baking soda, and salt.
- In a small mixer bowl, beat eggs.
- Beat in sugar, vegetable oil, and pumpkin.
- Pour pumpkin mixture into dry ingredients.
- Stir just until moistened.
- Stir in cranberries.
- Spoon batter into 2 greased and floured 8 x 4-inch loaf pans.
- Bake in a preheated 350°F oven for 60 minutes or until a wooden pick inserted in the center comes out clean.
- Cool for 5 to 10 minutes.
- Remove from pans and let cool completely.
Tips & Substitutions
For best results, sift the flour to aerate and mix evenly with the dry ingredients. If you don’t have pumpkin pie spice, you can substitute with a mix of cinnamon, nutmeg, and allspice. Use fresh or frozen cranberries; if using frozen, do not thaw them before adding to the batter to prevent excess moisture. This recipe is versatile and can accommodate variations like adding nuts or chocolate chips.
Serving Suggestions
Serve slices of pumpkin cranberry bread with a smear of cream cheese or butter for a delightful breakfast or snack. It pairs beautifully with a warm cup of tea or coffee. Consider serving it alongside a light salad, such as a Cranberry Souffle Salad, for a balanced meal. This bread also makes for a lovely homemade gift during the holiday season.
Storage & Reheating
Store leftover pumpkin cranberry bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature, then warm in a preheated oven at 350°F for about 10 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cranberry Bread(Makes 2 Loaves) contains roughly 176 calories, with 3g protein, 23g carbohydrates, and 9g fat. It is an excellent source of vitamin A (27% of the Daily Value), and a good source of vitamin C and iron. It also contributes 3g of dietary fiber toward your daily target.
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. Make sure to cook and puree the pumpkin until smooth before measuring it out. This will give your bread a fresh flavor, but ensure that it’s not too watery, as excess moisture can affect the texture of the bread.
What can I substitute for vegetable oil?
You can substitute vegetable oil with an equal amount of melted coconut oil or applesauce for a lighter version. If you prefer a richer flavor, consider using melted butter. Each alternative may slightly alter the taste and texture, so choose according to your preference.
How can I make this bread gluten-free?
To make pumpkin cranberry bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper binding. Additionally, check that all other ingredients, including baking soda and spices, are gluten-free to avoid cross-contamination.
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).