Pumpkin Cranberry Bread

Photo Credit
The Editors
Makes 1 loaf.
Preparation Method
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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.

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)

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.

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The Almanac Chefs

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