Cranberry Orange Pumpkin Bread
User Reviews
5
Cranberry Orange Pumpkin Bread
Description
This pumpkin bread features a blend of all-purpose flour, brown sugar, baking soda, baking powder, and warm spices including cinnamon, nutmeg, and allspice. The wet ingredients include pumpkin puree, egg, neutral oil, orange zest, and juice, providing moisture and citrus brightness. Dried cranberries scattered throughout add tartness and texture.
The batter is mixed just until moistened to keep the bread tender, then baked in a greased loaf pan. Baking for 45-50 minutes at 350°F ensures a soft crumb. After cooling, a simple glaze is prepared by whisking powdered sugar with a small amount of milk, creating a thick icing to drizzle or spread on top. Additional dried cranberries decorate the icing for color and extra flavor.
This bread pairs well with tea or coffee and makes an inviting seasonal breakfast or snack. The combination of pumpkin and orange lends a fresh take on traditional pumpkin bread while cranberries provide contrasting tartness. The glaze adds sweetness without overpowering the spices.
An optional substitution noted is using lemon zest and juice instead of orange for a distinct citrus note, which creates a more pronounced lemon flavor that can be adjusted by reducing zest amount. This flexibility allows adapting the flavor to personal preference or ingredient availability.
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup brown sugar packed
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp ground cinnamon
- ¼ tsp salt
- ⅛ tsp ground nutmeg
- ⅛ tsp allspice
- 1 egg large
- ¾ cup pumpkin puree
- ¼ cup neutral cooking oil I used olive oil, generic cooking oil
- 1-2 tsp orange zest
- 1 TBSP orange juice from the same orange you zested
- ⅓ dried cranberries or 1/2 cup
FOR THE ICING:
- 1-2 cups powdered sugar
- 1-2 tsp milk plus extra as needed
- 2 TBSP dried cranberries for topping
- vanilla extract optional extras for flavored icing, or orange zest
Instructions
- Pre-heat oven to 350 degrees F.
- Rub/spritz a 8x4 inch loaf pan with oil and set aside.
- In a medium bowl, combine flour, brown sugar, baking soda, baking powder, cinnamon, salt, nutmeg, and allspice in a bowl and whisk to incorporate.
- In a large bowl, combine wet ingredients: egg, pumpkin puree, oil, orange zest, and orange juice.
- Slowly sprinkle your flour mixture into the wet ingredients, stirring with a fork until just moistened. The batter will be sticky.
- Gently fold in cranberries and transfer batter to your greased loaf pan.
- Bake on the center rack in the center of the oven for 45-50 minutes, using a toothpick inserted into the center of the loaf to test doneness.
- Transfer bread to a cooling rack and whisk together your icing while the loaf cools.
- For the icing, combine powdered sugar with a teeny bit of milk and whisk until icing thickens into a thick glaze. Adjust amounts as needed to achieve your ideal thickness. Extra powdered sugar with thicken while milk/vanilla will thin the icing. Taste as you go. If desired, you can add a tiny drop of vanilla to flavor or orange zest for an orange glaze. It's great every which way!
- Pour icing over bread and slice with a sharpened knife.
- Commence faceplant!
Notes
- Substitute fresh lemon zest and juice for orange to create a lemon-flavored variation; reduce zest if a milder lemon flavor is desired.
- The glaze's thickness can be adjusted by varying milk and powdered sugar amounts to achieve the preferred consistency.
- Use a toothpick test to confirm the bread is fully baked before removing from the oven.
- Nutrition calculations are estimates and can be adjusted based on ingredient brands and quantities used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 224mg | 9% |
| Potassium | 128mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 3604IU | 72% |
| Vitamin C | 2mg | 2% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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