Description
Easy cranberry pumpkin bread w fresh berries tender crumb simple steps 45 mins bake nomess prep makeahead slices cozy fall flavor moist loaf
Ingredients
Scale
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 large eggs, room temperature
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 cup fresh cranberries, rinsed and drained
- Optional: Zest of 1 orange
- Optional mix-ins: 1/2 cup chopped walnuts or pecans (toasted)
- Optional glaze: 1 cup powdered sugar + 2–3 tbsp milk or orange juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a 1-inch overhang for easy removal.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
- In a separate bowl, whisk the eggs, granulated sugar, brown sugar, pumpkin puree, oil (or melted butter), and vanilla until glossy and slightly aerated.
- Pour the wet mixture into the dry ingredients and fold with a spatula until just combined—streaks of flour should disappear but do not overmix.
- Toss the cranberries (and nuts, if using) with a tablespoon of flour to prevent sinking, then fold them gently into the batter.
- Spoon the batter into the prepared loaf pan and smooth the top with an offset spatula. If using orange zest, sprinkle it over the top now.
- Bake for 50–65 minutes. Start checking at 50 minutes: the top should be golden-brown and a toothpick inserted into the center should come out with moist crumbs but not wet batter. If the top browns too quickly, tent with foil for the final 10–15 minutes.
- Let the loaf cool in the pan for 15 minutes, then lift out using the parchment overhang and cool completely on a wire rack. If glazing, whisk powdered sugar with milk or juice until pourable and drizzle over the cooled loaf.
- Slice with a serrated knife and serve. Store wrapped at room temperature for a few days or freeze for longer storage.
Notes
A simple, cozy pumpkin loaf studded with bright fresh cranberries. Moist crumb, warm spices, and easy pantry-friendly steps make this an ideal fall breakfast, gift, or snack.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast; Snack; Dessert
- Cuisine: American
Nutrition
- Calories: 310 kcal
- Sugar: 22 g
- Fat: 14 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 4 g
Keywords: pumpkin bread, cranberry bread, fall baking, quick bread, holiday breakfast, easy loaf