Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pumpkin puree (not pie filling)
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen cranberries
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
Step 3: In a separate medium bowl, beat the eggs slightly, then stir in the pumpkin puree, vegetable oil, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and fold together using a spatula until just combined. Do not overmix.
Step 5: Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
Step 6: Transfer the batter into the prepared loaf pan and smooth the surface with a spatula.
Step 7: Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Step 8: Allow the bread to cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool completely before slicing.
Notes
You can substitute frozen cranberries for fresh without thawing. If the top browns too quickly, tent the pan with foil after 45 minutes of baking.
- Prep Time: PT15M
- Cook Time: PT1H5M
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265 kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 31mg
Keywords: cranberry pumpkin bread recipe, pumpkin bread, fall baking, cranberry recipe, sweet breakfast, quick bread
