Photo Credit
Becky Luigart-Stayner
Yield
Makes 1 loaf.
Category
Course
Preparation Method
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 large eggs
1 teaspoon vanilla extract
1 cup mashed or canned pumpkin
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon 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 it with parchment paper, if using.
In a large mixing bowl and with an electric mixer, beat the butter while gradually adding the sugar. Add 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, if using. Scrape the batter into the prepared pan and smooth the top. Bake on the center oven rack for 1 hour, or until a tester inserted 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.
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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!
It is frustrating that the photo shown with the recipe will not appear in the print version.
That is always disappointing when I put them in my recipe file for later use. Without the photo it is always a guess what the end result should look like.
Hi Beverly, Many of our readers asked to have a simple printable recipe card/page to avoid the ink and formatting that a photo causes. So we created this special printable recipe!
You can always print the page from the computer without going to the print icon. I guess it's hard to please everyone! Cheers, your OFA editors
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