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Pumpkin Cranberry Bread

Photo Credit
MShev/shutterstock
The Editors
Yield
Makes 1 loaf.
Category
Bread
Course
Breads
Breakfast & Brunches
Preparation Method
Bake
Sources
The Old Farmer's Almanac Everyday Baking
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This Pumpkin Cranberry Bread brings a little of everything that we love about pumpkins and manages to strike the perfect balance between savory and sweet. Enjoy this delicious bread with breakfast or as an afternoon snack, warm with a pat of butter.

Ingredients
1/2 cup (1 stick) unsalted butter, softened
1-1/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup cooked and mashed pumpkin
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/3 cup milk
1 cup dried, sweetened cranberries
1/2 cup chopped walnuts (optional)
Instructions

Preheat oven to 350°F. Butter a 9x5-inch loaf pan and line with parchment paper, if desired.

Using an electric mixer, cream butter while gradually adding sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin. (The mixture may look “curdled” from the pumpkin; that’s fine.)

In a separate bowl, sift together flour, baking powder, baking soda, salt, and spices. Blend a third of the dry ingredients into creamed mixture, followed by half of the milk. Add another third of the dry ingredients, remaining milk, then remaining dry ingredients until well combined. Fold in cranberries and walnuts (if using). Scrape batter into prepared pan. Bake on center oven rack for 1 hour, or until a tester inserted into the center comes out clean. Cool in pan for 10 minutes, then turn bread out onto a rack to cool.

About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

MaryElizabeth (not verified)

1 year 7 months ago

It would be greatly appreciated if you could change your bread recipes to use Gluten-free flour and sugar substitutes. Many folks are allergic to gluten (myself included). Also, cancer feeds on sugar.... I have had cancer and radiation (which is destroying my body) thus, I eat all homemade foods and use Honey in lieu of sugar. I LOVE all of your recipes and would enjoy being able to eat what I cook and especially bake, with your awesome recipes. Tks for your consideration for this request.

Tom (not verified)

3 years 6 months ago

This is an excellent recipe! I used fresh cranberries (halved) in stead of dried sweetened ones. Also used fresh pumpkin puree. This one is a keeper!

Thank you for testing out this recipe and taking the time to write in, Tom. Your positive experience is great to hear and helpful for us and the Almanac community!