Pumpkin Cranberry Bread
Pumpkin cranberry bread has all the amazing fall flavors! Lots of warm spices, tart cranberries, pumpkin and crunchy pecans make for a great breakfast or dessert on a perfect fall day.
Pumpkin Cranberry Bread
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Well, it’s finally Fall. I, for one, love Fall. Its my favorite season. I love the cool weather, changing leaves and, of course, all the pumpkin things. I must be honest, I haven’t always loved pumpkin (crazy, I know). The flavor of pumpkin never intrigued me. As I’ve gotten older, its grown on me. You could say I have a mild obsession, but who doesn’t!
Speaking of obsession, my husband and I are totally obsessed with this pumpkin cranberry bread. We ate both loaves in just a few days, and that isn’t the first time that will happen. We both love this bread for many reasons, but what we love most, is that it’s not too sweet. The pumpkin and all the warm spices shine through in this bread and those flavors aren’t overshadowed by too much sweetness.
Along with the subtle sweetness of the bread comes bursts of tart cranberries. Some people may not like how tart the cranberries are, but both my husband and I love it. Plus, when you add in the crunchy pecans and a nice spread of butter, it’s totally irresistible.
How to make Pumpkin Cranberry Bread
Cranberries: We love to add lots of cranberries to this bread, like two cups full. Some people find that two cups is too much and makes the bread too tart. One cup would work just fine in this recipe.
Nuts: We love using pecans in our bread. You could also use walnuts or almonds if pecans aren’t your thing.
Other mix-in options: There are a ton of possibilities as far as mix-ins with this bread. The pumpkin bread base works well with virtually any mix-ins. You can substitute the cranberries for other fruit, such as diced apples or blueberries. You can skip the fruit all together and add chocolate chips. You can do fruit and chocolate chips. You can’t really go wrong if you pick something you know you love.
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 cups of sugar
- 2 cups canned pumpkin
- 4 eggs
- ½ cup melted butter
- 1-2 cups chopped cranberries
- ½ cup chopped pecans
- Preheat oven to 350 and grease two 9x5 loaf pans
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and ginger.
- In a large bowl with an electric mixer, or with your KitchenAid stand mixer, combine the sugar, pumpkin, eggs and melted butter until smooth.
- While mixing, slowly add the flour mixture to the pumpkin mixture until just combined.
- Fold in the cranberries and pecans.
- Pour the batter evenly into the two greased pans and bake at 350 degrees for 55-60 minutes or until a toothpick is inserted into the center and comes out clean.
- Cool for 15 minutes then remove from pans