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Description
This recipe makes a classic pumpkin cranberry bread. It is simple to prepare and yields two loaves.
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups fresh or frozen cranberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8×4 inch loaf pans.
- In a large bowl, whisk together pumpkin puree, vegetable oil, eggs, granulated sugar, and brown sugar until smooth.
- In a separate medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the cranberries.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the tops are browning too quickly, tent them loosely with aluminum foil.
- Let the loaves cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Notes
- You can use either fresh or frozen cranberries for this recipe.
- Do not overmix the batter to ensure a tender crumb.
- Tent the loaves with foil if they brown too quickly during baking.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg