The Pumpkin Cranberry Bread recipe from Everyday Baking  brings a little of everything that we love about pumpkins and manages to strike the perfect balance between savory and sweet.
It’s perfect for breakfast or as an afternoon snack, warm with a pat of butter. And in typical pumpkin fashion, the bread not only tastes good, but also manages to brighten the inside of your home as well, as the orange of the pumpkin and the bright red of the cranberry complement the changing leaves outside.
I adapted this recipe to make 12 delicious muffins, and they were truly delightful. The pumpkin flavor dominates, the texture is light, and the cranberries add a nice little burst of sweetness complemented by the crunch of the walnuts. It’s certainly hard to go wrong with pumpkin, cranberry, and walnuts, and The Old Farmer’s Almanac Everyday Baking cookbook makes it easy to pull them all together in a delicious recipe that tastes like autumn.
The second best thing about baking with pumpkins: pumpkin pie spice mix! Yum, yum!
The first pumpkin purée of the season! And cranberries to make the perfect fall color spectrum!
Pretty, puffed, and cooling on the racks
Split them open when they’re warm out of the oven, throw some butter or honey on, and I guarantee that you’ll remember why pumpkin season is as loved as it is.
Pumpkin Cranberry Bread**
From the Everyday Baking  cookbook, page 23
½ cup (1 stick) unsalted butter, softened
1¼ cups sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup mashed or canned pumpkin
1¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
1/3 cup milk
1 cup dried, sweetened cranberries
½ cup chopped walnuts
Preheat the oven to 350°F. Butter a 9x5-inch loaf pan and line it with parchment paper, if using. In a large mixing bowl and with an electric mixer, beat the butter while gradually adding the sugar. Best in the eggs, one at a time, beating well after each addition. Blend in the vanilla and pumpkin. (The mixture may look “curdled” from the pumpkin; that’s fine.) In a separate bowl, sift the flour, baking powder, baking soda, salt, and spices. Blend a third of the dry ingredients into the creamed mixture, followed by half of the milk. Add another third of the dry ingredients, the rest of the milk, then the rest of the dry ingredients, mixing evenly between additions until combined. Fold in the cranberries and walnuts. Scrape the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack for about 1 hour, until a tester inserted deep into the center of the bread comes out clean. Cool in the pan for 10 minutes, then turn the bread out and cool on a rack. Makes 10 to 12 servings.
**Note: I made these as muffins and they turned out great. I started checking them at 10 minutes and took them out at 15 minutes, so be sure to adjust your baking time if you decide to make muffins instead of bread.
Kelsey is a Boston native and current Seattle transplant. When not chasing the sun around the state of Washington she can be found doing crosswords on her commute, rock climbing, biking, organizing as many potlucks as possible, and skiing (mostly spent defending the mighty mountains of the east coast). She loves cooking, sailing and traveling and will take you up on an offer to drink coffee, sit by a fire, and play scrabble any day.