Pumpkin Cranberry Bread

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Pumpkin Cranberry Bread is loaded with pumpkin and fresh whole cranberries in every bite. The tart cranberries balance the rich pumpkin and brown sugar perfectly, while the oil creates a soft, rich crumb. Warm spices bring full fall flavor, making this quick bread perfect for breakfast, snacking or holiday gatherings.

Prep Time10

Cook Time1

Course: Dessert

Cuisine: American

Diet: Halal

Servings: Slices

Calories: 146kcal

Author: Amira

Ingredients

3 ¼ cups all-purpose flour ,scoop and level, divided (406g)
2 teaspoons baking soda ,(10g)
1 teaspoon baking powder ,(4g)
½ teaspoon salt
¾ cup canola , or other neutral oil
1 ½ cup brown sugar , packed (330g)
¼ cup granulated sugar ,(50g)
1 15-ounce can pumpkin puree, not pumpkin pie filling (425g)
3 eggs
2 teaspoons cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon all spice
1 12oz package cranberries, thawed if frozen (340g)

Instructions

Preheat the oven to 350°F. Prepare two 9x5 loaf pans by either lining with parchment or greasing the pans to prevent sticking.
In a medium bowl, add 3 cups of flour, reserving the ¼ cup (31g) for later. Add the baking soda, baking powder and salt. Give it a little whisk to combine. Set aside.
In a large mixing bowl add oil, both sugars and whisk to blend together.
Add pumpkin and eggs and continue whisking until smooth.
Stir in the flour mixture just until combined. Do not overmix. The batter will be thick but creamy.
Add in the cinnamon, ground ginger, cloves and allspice.
Before adding in the cranberries, pat dry with a paper towel if using frozen cranberries. In a small bowl, mix the whole cranberries with the reserved ¼ cup of flour. Lightly toss until coated. Fold the cranberries into the batter gently until completely combined and there are no visible white streaks of flour.
Scoop the batter into the prepared pans filling both until evenly filled. Each loaf pan will be about ¾ filled. Optional: Dust tops with sparkling sugar before baking.
Pumpkin cranberry bread is done when it pulls from the sides, top is slightly brown and the internal temperature is 200 to 205°F.
To ensure doneness, you may want to turn the oven off and allow bread to rest for 10 minutes.
Take loaves out and cool for 5 to 10 minutes. Do not allow longer than this as it can cause condensation on the bottom of the bread.
Remove loaves from pans and allow to cool on a wire rack.

Notes

Skip the individual spices and use 1 tablespoon pumpkin pie spice if preferred.
Run a sharp paring knife around the edges before removing from the pans if needed.
If the bread begins browning too quickly, loosely tent the loaf pans with foil.
For best results, use a conventional oven set to 350°F. Convection ovens can bake the outside too quickly, which may cause the center of the loaf to cave in before fully baking through.
Storage Instructions
- Leftover pumpkin cranberry bread should be wrapped tightly with plastic wrap and can be kept on your counter for up to 5 days
- Reheat: Bread can be warmed slightly in the microwave before serving.
- Freeze: Once fully cooled, wrap the whole loaf or individual slices tightly in plastic wrap and place in an airtight freezer bag for up to 3 months. Let thaw completely before serving.

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