Pumpkin Cranberry Bread
User Reviews
5
Pumpkin Cranberry Bread
Description
The Pumpkin Cranberry Bread offers a rich blend of fall flavors by combining pumpkin puree with dried cranberries and walnuts. The dry ingredients include typical leaveners such as baking soda and powder, along with warming spices including cinnamon, ground ginger, and cloves. Mixing the sugars with pumpkin, buttermilk, oil, and eggs produces a smooth batter that becomes a tender, moist loaf after baking. The cranberries and walnuts add bursts of tartness and crunch throughout.
Baked in a standard 10-inch loaf pan, this bread develops a golden crust over about 45-50 minutes in a 375°F oven. Check doneness with a toothpick inserted in the center. The end result is a loaf that balances sweet and tart flavors with a tender crumb, ideal for slicing and serving during colder seasons.
This bread freezes well for up to 3 months when wrapped properly and can be made with pecans in place of walnuts. The recipe can also be doubled for a larger batch.
Ingredients
- 1 1/2 cups all-purpose flour (gluten free flour may be subsituted)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 3/4 teaspoon cinnamon
- 1/8 teaspoon cloves ground
- 3/4 cup sugar
- 1/4 cup dark brown sugar packed
- 1 cup pumpkin canned
- 1/2 cup buttermilk
- 2 tablespoons vegetable oil or coconut oil, neutral
- 2 large egg
- 1/2 cup dried cranberries
- 1/2 cup walnuts chopped
Instructions
- Mix all the dry ingredients together in a bowl, (flour though cloves) stir to blend.
- Mix next 6 ingredients together, (white sugar through eggs) together in a mixer until well blended.
- Add dry ingredients to the wet ingredients. Stir just until mixed.
- Mix in cranberries and walnuts.
- Pour batter into a prepared 10" loaf pan and bake at 375* for 25 minutes for muffins or about 45-50 minutes, or until a toothpick comes out clean.
Notes
- Freeze the bread wrapped well to preserve freshness for up to 3 months.
- Walnuts can be substituted with pecans depending on preference or availability.
- This recipe can easily be doubled to make more loaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 162kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 24mg | 8% |
| Sodium | 124mg | 5% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 2.43IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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