Yield: 2 Loaves (16 slices)
Pumpkin Cranberry Bread
This Pumpkin Cranberry Bread has the perfect combination of sweet and moist pumpkin bread with tart cranberries in every bite. An easy quick bread recipe that's made in one-bowl and ready to go into the oven in just 10 minutes!
Ingredients
- 1 ¾ cup all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 (15 oz) can pumpkin puree, not pumpkin pie filling
- 1 cup granulated sugar
- ½ cup light brown sugar, well packed
- 2 large eggs
- ½ cup buttermilk
- 1 tablespoon vanilla extract
- 1 ⅓ cups fresh cranberries, or dried cranberries
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Instructions
- Preheat oven to 350°F. Grease two 8-inch loaf pans with butter. Line with parchment paper to easily lift the loaves out. Set aside.
- In a large bowl, whisk to combine the pumpkin, granulated sugar, brown sugar, eggs, and vanilla extract. Slowly whisk in the flour mixture, alternating with the buttermilk, until no lumps remain. Fold in the cranberries.
- Divide batter evenly into the prepared loaf pans. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs attached. Watch closely, if bread is browning too much on top, lightly cover the top of the bread with foil to prevent it from continuing to brown.
- Let cool for 10 minutes, then lift to remove the bread from pans and set on a cooling rack to cool completely.
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Notes
Store: Place any cooled leftovers in an airtight container and store at room temperature for up to three days.
Freeze:You can freeze an entire loaf, or individual slices, for up to 3 months. Allow bread to cool completely, then wrap the entire loaf, or single slices of pumpkin bread, tightly in Saran Wrap. Place the wrapped bread in a freezer friendly ziplock bag and freeze for up to 3 months. For best results, let bread thaw in the fridge for 24 hours before serving.
Muffins: Want to use this recipe to make muffins? Bake them in a standard sized muffin tin for about 18 minutes. DIY Pumpkin Pie Spice: Combine 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice. Don’t Over-Mix: Stir the batter just until there are no big lumps and then pour into loaf pan. If you stir too much, you can make your bread tough.
Muffins: Want to use this recipe to make muffins? Bake them in a standard sized muffin tin for about 18 minutes. DIY Pumpkin Pie Spice: Combine 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice. Don’t Over-Mix: Stir the batter just until there are no big lumps and then pour into loaf pan. If you stir too much, you can make your bread tough.
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Nutrition
Serving: 1 slice, Calories: 154kcal, Carbohydrates: 34g, Protein: 3g, Fat: 1g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.3g, Trans Fat: 0.003g, Cholesterol: 24mg, Sodium: 175mg, Potassium: 108mg, Fiber: 1g, Sugar: 21g, Vitamin A: 4189IU, Vitamin C: 2mg, Calcium: 38mg, Iron: 1mg