Description
Pumpkin Cranberry Bread is a delightful seasonal treat that perfectly marries the warm, comforting flavors of pumpkin with the zesty tartness of cranberries. This moist and flavorful bread features a golden crust and tender interior, making it an ideal choice for breakfast, brunch, or cozy snacks any time of the day. Enjoy it fresh out of the oven or toasted with a spread?this recipe is bound to become a cherished favorite in your autumn baking repertoire.
Ingredients
Scale
- 1 ? cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ? tsp baking soda
- ? tsp salt
- 1 tsp cinnamon
- 1 cup pumpkin puree
- 2 large eggs
- ? cup vegetable oil
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350?F (175?C). Grease a loaf pan or line it with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- In another bowl, mix pumpkin puree, eggs, and vegetable oil until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined; avoid overmixing.
- Fold in dried cranberries.
- Pour batter into the prepared loaf pan and smooth the top. Bake for about 60 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for ten minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 210
- Sugar: 9g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg