Pumpkin Cranberry Bread
Servings: 10 Servings
Ingredients
- 1 ½ cups granulated sugar
- ¼ cup light brown sugar
- 1 cup canned pumpkin purée
- ½ cup canola oil or another neutral oil
- ⅓ cup water
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup fresh cranberries coarsely chopped
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan, line it with parchment paper, and set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin purée, oil, water, eggs, and vanilla until smooth and well combined.1 ½ cups granulated sugar, ¼ cup light brown sugar, 1 cup canned pumpkin purée, ½ cup canola oil, ⅓ cup water, 2 large eggs, 1 teaspoon vanilla extract
- In another bowl, stir together the flour, baking soda, cinnamon, baking powder, salt, and nutmeg.2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon ground nutmeg
- Add the dry ingredients to the wet ingredients and mix just until combined. Don’t overmix.
- Gently fold in the chopped cranberries.1 cup fresh cranberries
- Pour the batter into the prepared pan and spread evenly.
- Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of bread. Actual calories will vary.
- This bread has a lot of moisture and it's important that you properly measure the ingredients or the bread won't bake correctly.
- The cranberries add a lot of tartness. You can always use half the amount if desired.
- Scroll up above the recipe to find the following info:
-
- How to Make Pumpkin Cranberry Bread (with step-by-step photos)
- Tips for Cranberry Pumpkin Bread
- Storing and Freezing
-
Nutrition Facts
Pumpkin Cranberry Bread
Serving Size
1 slice
Amount per Serving
Calories
354
% Daily Value*
Fat
12
g
18
%
Saturated Fat
1
g
5
%
Trans Fat
0.05
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
33
mg
11
%
Sodium
243
mg
10
%
Potassium
127
mg
4
%
Carbohydrates
58
g
19
%
Fiber
2
g
8
%
Sugar
37
g
41
%
Protein
4
g
8
%
Vitamin A
3867
IU
77
%
Vitamin C
2
mg
2
%
Calcium
32
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
