One-Bowl Pumpkin Cranberry Bread
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5.0
9 reviews
Excellent
One-Bowl Pumpkin Cranberry Bread
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Sweet, tart, moist, and warmly-spiced, this easy pumpkin cranberry bread is the perfect fall treat!
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Ingredients
- 1 ½ cups sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not the entire can of pumpkin)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ¾ cups all-purpose flour
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- 1 cup fresh or frozen cranberries, larger cranberries cut in half (if using frozen cranberries, do not thaw before adding to batter)
- ½ cup chopped nuts (such as walnuts or pecans)
CINNAMON SUGAR TOPPING
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Grease and flour a 9 x 5-inch loaf pan. Set aside.
- In a large bowl, whisk together sugar, oil, and eggs. Add pumpkin and vanilla; whisk to combine. Sprinkle baking soda and salt over top; whisk until well blended. Stir in flour, cinnamon, nutmeg, allspice, cloves, and ginger; be careful not to over-mix. Gently fold in cranberries and nuts.
- Transfer batter to the prepared pan. In a small bowl, stir together the granulated sugar and cinnamon for the topping. Sprinkle on top of the batter.
- Bake for 50-55 minutes for dark or nonstick pans or about 60-70 minutes for glass, ceramic, or light pans. The bread is done when a toothpick inserted in the center comes out clean. Tent the loaf with foil during the final 15-20 minutes of baking if the top starts to get too dark. Remove the bread from the pan and cool on a wire rack before slicing and serving.
Equipments used:
Notes
- Do not over-mix the batter. It should come together so that everything is combined, but then stop stirring! Mixing too much will result in a dry, dense loaf.
- The total baking time will vary depending on the type of loaf pan that you use. A dark metal, nonstick pan cooks the bread faster, so it may be done within 50-60 minutes. By contrast, a lighter metal pan, a glass pan, or a ceramic pan can easily require up to 70 minutes of baking in a 350°F oven. You can tell that your loaf is cooked through when you insert a toothpick or long stick deep into the center of the loaf and it comes out clean.
- If using frozen cranberries, you will likely need to extend the baking time by a few extra minutes.
- I use canned Libby’s 100% pure pumpkin, but you can substitute with 1 cup of fresh homemade pumpkin puree.
- Make sure that you use 100% pure pumpkin puree, which is different from canned pumpkin pie filling or pumpkin pie mix. The pure pumpkin puree is unsweetened and doesn’t include any spices or other seasonings.
Nutrition Information
Show Details
Serving
1slice
Calories
312kcal
(16%)
Carbohydrates
45g
(15%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
31mg
(10%)
Sodium
276mg
(12%)
Potassium
123mg
(4%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
3229IU
(65%)
Vitamin C
2mg
(2%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 312kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 276mg | 12% |
| Potassium | 123mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 3229IU | 65% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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