Pumpkin Cranberry Bread: The Ultimate Pumpkin Cranberry Bread Recipe
Introduction to Pumpkin Cranberry Bread
Pumpkin Cranberry Bread is a delightful treat that combines the warm, comforting flavors of pumpkin and the tartness of cranberries. Perfect for any season, this bread brings a cozy feel to your kitchen and is an excellent choice for breakfast, snacks, or even dessert. It’s easy to make and sure to please everyone in the family, making it a must-try recipe!
A Personal Story Behind My Pumpkin Cranberry Bread Journey
Growing up, my grandmother would always bake her famous pumpkin bread in the fall. The aroma of spices and warmth would fill the house, creating an inviting atmosphere that I cherished. After trying various variations, I added cranberries to her classic recipe, and the combination was a hit! Now, I love sharing this pumpkin cranberry bread recipe with my family and friends, reminding me of those cozy autumn days.
What Makes This Pumpkin Cranberry Bread Recipe Special?
This recipe stands out because of its perfect blend of flavors and textures. The moistness of the bread, combined with the sweet-tart cranberries and the crunch of pecans, creates a delightful eating experience. Additionally, the use of pumpkin pie spice gives it that extra touch of warmth and seasonal flavor, making it a favorite for gatherings and celebrations. Plus, it’s easy to bake and perfect for sharing!
The Full Pumpkin Cranberry Bread Recipe
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 4 tsp pumpkin pie spice
- 1 cup canned pumpkin puree
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup applesauce or oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries, chopped
- 1 cup pecans, chopped (reserve some for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans and line them with parchment paper. This helps prevent sticking and makes for easier removal.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Mixing these dry ingredients well ensures even distribution of flavors.
- In a medium bowl, whisk together the pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract. Make sure these wet ingredients are well combined for a smooth batter.
- Carefully stir the wet ingredients into the dry ingredients, mixing just until moistened and combined. Be cautious not to over-mix, as this can make the bread dense.
- Fold in the cranberries and most of the chopped pecans, reserving a small amount of pecans for topping if desired. This adds a lovely crunch to the top of your bread.
- Pour half of the batter into each of the prepared loaf pans and bake for 50 to 55 minutes, or until an inserted toothpick comes out clean. Keep an eye on the bread, as oven temperatures may vary.
- Allow the loaves to cool for 10 minutes in the pans before removing them to a wire rack to cool completely. This helps maintain moisture and flavor.
Serving Suggestions and Variations for Pumpkin Cranberry Bread
This Pumpkin Cranberry Bread is delicious on its own, but you can enhance your serving experience by spreading a little butter or cream cheese on each slice. It pairs wonderfully with a warm cup of tea or coffee. For variations, consider adding chocolate chips for a sweeter twist or substituting walnuts for pecans. You can also sprinkle some cinnamon sugar on top before baking for an added touch of sweetness.
Frequently Asked Questions About Pumpkin Cranberry Bread
Can I use fresh cranberries instead of dried?
Yes, fresh cranberries work beautifully in this recipe! Just make sure to chop them for even distribution.
How should I store leftovers?
Store the bread in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. You can also freeze it for up to three months.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Just ensure it includes xanthan gum for the best texture.
Is it possible to reduce the sugar in this recipe?
Yes, you can reduce the sugar by half a cup if you prefer a less sweet bread. The natural sweetness from the pumpkin and cranberries will still shine through.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Calories per Serving: 280
- Servings: 16 slices
Enjoy the delightful flavors of pumpkin, cranberry, and pecans in this moist and flavorful bread!
Pumpkin Cranberry Bread
Equipment
- Loaf pans Two 8x4-inch pans are recommended.
- Whisk For mixing dry and wet ingredients.
- Mixing bowls One large and one medium.
- Parchment paper For lining the loaf pans.
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 4 tsp pumpkin pie spice
- 1 cup canned pumpkin puree
- 1 cup brown sugar
- 1 cup granulated sugar
- 0.5 cup applesauce or oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries, chopped
- 1 cup pecans, chopped reserve some for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8x4-inch loaf pans and line them with parchment paper.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice.
- In a medium bowl, whisk together the pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract.
- Carefully stir the wet ingredients into the dry ingredients, mixing just until moistened and combined.
- Fold in the cranberries and most of the chopped pecans, reserving a small amount of pecans for topping if desired.
- Pour half of the batter into each of the prepared loaf pans and bake for 50 to 55 minutes, or until an inserted toothpick comes out clean.
- Allow the loaves to cool for 10 minutes in the pans before removing them to a wire rack to cool completely.