Description
Pumpkin Cranberry Bread is a moist, tender quick bread that combines sweet pumpkin puree, tart bursts of fresh cranberries, and a hint of warm spices. With a touch of orange juice for brightness, this festive loaf is perfect for holiday gatherings, cozy breakfasts, or gifting. Easy to prepare in one bowl, it delivers the comforting flavors of fall in every slice.
Ingredients
8 oz (227 g) pumpkin puree
2 large eggs
½ cup (120 ml) vegetable oil
⅓ cup (80 ml) orange juice
1 ½ cups (300 g) sugar
1 ¾ cups (220 g) all-purpose flour
1 tsp (5 g) baking soda
¾ tsp (4 g) salt
½ tsp (1 g) ground cinnamon
½ tsp (1 g) ground nutmeg
¼ tsp (0.5 g) ground cloves
1 pinch (0.2 g) ground ginger
2 cups (200 g) fresh cranberries
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or coat with baking spray.
In a large bowl, whisk pumpkin puree, eggs, vegetable oil, orange juice, and sugar until smooth.
In another bowl, mix flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Fold dry ingredients into wet mixture just until combined—do not overmix.
Gently stir in cranberries.
Pour batter into loaf pan, smooth the top, and bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Use fresh cranberries for best results; if using frozen, do not thaw before baking.
Tent loaf with foil if it browns too quickly.
Add coarse sugar on top before baking for a crunchy finish.
Can be made into muffins (bake at 350°F for 20–25 minutes).
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American