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Pumpkin Cranberry Bread

Pumpkin Cranberry Bread Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • Pinch ground cloves
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • ⅓ cup water
  • 1½ cups fresh or frozen cranberries (do not thaw)
  • 1 tbsp coarse sugar (optional)

Method
 

  1. Heat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Whisk flour, baking soda, salt, and spices in a large bowl.
  2. Whisk sugars, oil, and eggs until smooth. Add pumpkin and water and whisk until combined.
  3. Toss cranberries with 1 tbsp of the dry mixture, then stir the wet ingredients into the dry. Fold in cranberries gently.
  4. Scrape batter into the pan, smooth the top, and sprinkle with coarse sugar if using.
  5. Bake 55 to 65 minutes, tenting with foil after 30 minutes if browning too fast. A toothpick should come out with moist crumbs.
  6. Cool in the pan 15 minutes, turn out, and cool completely before slicing.

Notes

This bread tastes even better the next day as the spices meld. If you use frozen cranberries, keep them frozen and fold them in straight from the freezer so they don’t bleed too much into the batter.