Cranberry Pumpkin Bread
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If you’ve got some fresh cranberries lingering in your fridge from Thanksgiving, here’s a fantastic way to make good use of them! This cranberry pumpkin bread is a delightful treat that perfectly captures the flavors of the season. I whipped up a batch just before Thanksgiving using a wonderful recipe from Melanie over at The Sisters’ Café. The result? A whopping two large loaves and four small ones. I simply filled each pan halfway with batter, which worked perfectly. The smaller loaves made for lovely gifts—there’s something so special about sharing homemade baked goods with loved ones.
One of the lucky recipients of a small loaf even told my husband it was the best bread he’d ever tasted! That glowing compliment speaks volumes about just how delicious this recipe turns out. The pairing of pumpkin and cranberry is truly magical—the subtle sweetness of pumpkin balances beautifully with the tart, bright pops of cranberry. It’s a harmonious blend of quintessential flavors that’s sure to impress. Whether you’re making it for yourself or gifting it to others, this bread is a seasonal must-try!
Ingredients for Cranberry Pumpkin Bread
- LARGE EGGS
- PUMPKIN PUREE
- CANOLA OIL
- SUGAR
- ALL-PURPOSE FLOUR
- PUMPKIN PIE SPICE
- BAKING SODA
- SALT
- FRESH CRANBERRIES
Instructions for Pumpkin Cranberry Bread
The cranberry pumpkin bread is simple to make. Start by processing the cranberries for your bread. Rinse them thoroughly under cold water to remove any debris. Pat them dry with a clean towel. Then, place the cranberries in a food processor and pulse them briefly. You want to chop them into small, even pieces, but avoid overprocessing them. The goal is to have little bursts of cranberry flavor throughout your bread.
This step ensures the cranberries are evenly distributed in the batter, making them easier to incorporate. Plus, it helps release their tangy, fruity essence for that perfect balance of sweetness and tartness in every bite!
Next, whisk together the wet ingredients—eggs, pumpkin puree, and oil—in a large bowl until smooth and well-blended. Gradually incorporate the sugar into the pumpkin mixture, followed by stirring in the dry ingredients: flour, pumpkin pie spice, baking soda, and a pinch of salt. Once the batter comes together, gently fold in chopped fresh tart cranberries.
Spoon batter evenly into your prepared loaf pans. If you’re using smaller loaf pans, remember to adjust the baking time accordingly for that golden, perfectly baked finish. Cool For about 10 minutes in the pans, then remove and allow to cool on wire racks. Enjoy the seasonal aroma of cranberry pumpkin bread wafting through your kitchen as it bakes.
Frequently Asked Questions
Can I use frozen cranberries instead of fresh ones?
Absolutely! Frozen cranberries work just as well. Just make sure to thaw and pat them dry before chopping and adding them to the batter.
Can I substitute dried cranberries for fresh ones?
Yes, you can use dried cranberries, but the texture and flavor will differ slightly. To mimic the tartness of fresh cranberries, consider soaking the dried ones in orange juice or water for a few minutes before using them.
How do I adjust the baking time for smaller loaf pans?
For smaller or mini loaf pans, reduce the baking time by about 10-15 minutes. Keep an eye on the bread and use a toothpick to check for doneness—it should come out clean when inserted into the center.
Can I make this bread ahead of time?
Definitely! This bread tastes even better the next day as the flavors develop. You can also freeze it—just wrap it tightly in plastic wrap and store it in an airtight container.
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, or even chocolate chips make great additions to this bread. Fold them in along with the cranberries for extra texture and flavor.
How should I store the bread?
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.
For more recipes like this, try:
- Cream Cheese Cranberry Loaf
- Cranberry Pound Cake
- Pumpkin Cranberry Spice Cake
- Chocolate Chip Cranberry Muffins
Cranberry Pumpkin Bread
Real Mom Kitchen
Ingredients
- 4 eggs
- 2 cups pumpkin puree
- 1 cup vegetable oil
- 4 cups sugar
- 4 ½ cups flour
- 2 Tbsp pumpkin pie spice
- 2 tsp baking soda
- 1 tsp salt
- 4 cups cranberries fresh (chop in food processor)
Instructions
- Preheat oven to 350
- In a bowl combine eggs, pumpkin puree ,and oil. Add dry ingredients and stir well. Add cranberries and mix well.
- Divide dough into 2 big loaf pans and 1 small one . Bake for 50 minutes. The smaller loaf will cook for less time. So check it earlier than the 50 minutes.
Nutrition
