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Orange Cranberry Pumpkin Quick Bread
5 from 6 votes

Orange Cranberry Pumpkin Quick Bread

Less than 15 minutes to get this ultra moist bread in the oven!

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 24 slices
Calories: 200 kcal
Course: Breakfast, Bread
Cuisine: American

Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • ginger pinch
  • cloves pinch
  • 3 cups sugar
  • 1 orange
  • 2 cups pumpkin puree or use 1 15 oz. can
  • 4 egg
  • 1 1/2 cups Cranberry fresh or frozen
  • 1/2 cup pecans or walnuts, chopped
  • 1 flour heaping tablespoon

Instructions

    Cup of Yum
  1. Preheat oven to 350°F / 177°C.
  2. If using raw pumpkin, halve and remove seeds. Place in roasting dish pulp side down for about 1 hour. Let cool thoroughly. Remove meat and measure about 2 cups.
  3. Mix flour with baking soda, salt, cinnamon, nutmeg. ginger and cloves. Set aside.
  4. Quarter orange and remove seeds. Place pieces in food processor and pulse a few times. Rind pieces should not be too large, but I like some of them about pea size or slightly larger.
  5. Beat eggs in mixing bowl.
  6. Add pumpkin and orange and combine.
  7. Incorporate sugar into wet ingredients.
  8. Add dry ingredients about 1 cup at a time, just until mixed.
  9. Process cranberry in food processor, again, leave a few of the pieces pea sized or so. Place in a bowl.
  10. Process nuts in food processor. Add nuts to cranberries in the bowl and toss together with the tablespoon of flour. This helps to stop the fruit from floating to the top of the batter.
  11. Incorporate Cranberries and nuts to the batter by hand.
  12. Spray loaf pans with no stick spray.
  13. Fill loaf pans 2/3 full.
  14. Bake 45 minutes - 1 hour, depending on size of loaves, or until pick inserted in the center comes out clean.
  15. Allow loaves to cool on cooling rack in the pans for at least 1 hour. Then slide knife down the edges to loosen. If they are cool enough, they literally fall right out when turned upside down. Let loaves cool fully on rack.
  16. These freeze very well. after they are fully cool, wrap in plastic wrap and then in aluminum foil. Or you can wrap in freezer paper.

Notes

  • NOTES** If using the frozen pumpkin that you made with my How To Cook Pumpkin recipe, drain most of the water out of the bag, before added to mixing bowl.
  • General Baking Tips:
  • Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
  • Always measure liquid ingredients with liquid measuring cup
  • Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
  • Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
  • Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

Nutrition Information

Calories 200kcal (10%) Carbohydrates 42g (14%) Protein 3g (6%) Fat 2g (3%) Cholesterol 27mg (9%) Sodium 213mg (9%) Potassium 95mg (2%) Fiber 1g (4%) Sugar 26g (52%) Vitamin A 3235IU (65%) Vitamin C 4.6mg (5%) Calcium 17mg (2%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 24 slices

Amount Per Serving

Calories 200

% Daily Value*

Calories 200kcal 10%
Carbohydrates 42g 14%
Protein 3g 6%
Fat 2g 3%
Cholesterol 27mg 9%
Sodium 213mg 9%
Potassium 95mg 2%
Fiber 1g 4%
Sugar 26g 52%
Vitamin A 3235IU 65%
Vitamin C 4.6mg 5%
Calcium 17mg 2%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.