Description
This Pumpkin Cranberry Loaf is a moist and flavorful fall-inspired bread, perfect for breakfast or a holiday treat. Infused with warm spices like cinnamon, nutmeg, and cloves, and studded with tart cranberries and crunchy nuts, this loaf offers a delicious balance of sweet and tangy flavors. Made with canned pumpkin puree and easy-to-find pantry ingredients, it’s a delightful way to enjoy seasonal flavors with minimal effort.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh or dried cranberries
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, and salt until evenly combined.
- Mix Wet Ingredients: In a large bowl, whisk the canned pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the loaf tender.
- Add Cranberries and Nuts: Fold in the cranberries and chopped nuts if using, ensuring they are evenly distributed throughout the batter.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Let the loaf cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- If using fresh cranberries, chop larger berries to ensure even distribution throughout the loaf.
- For added brightness and flavor, consider adding zest of one orange to the batter.
- Store the pumpkin cranberry loaf tightly wrapped at room temperature for up to 3 days to maintain freshness.
