Moist Pumpkin Cranberry Bread
A soft, flavorful pumpkin bread with tart cranberries and warm spices, perfect for cozy fall mornings. This easy recipe yields a moist loaf ideal for breakfast or snacks.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 10-20 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Breakfast, Snack, Quick Bread
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup (240ml) pumpkin puree
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed brown sugar
- ½ cup (120ml) vegetable oil (neutral oil like canola or sunflower preferred)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup (100g) fresh or frozen cranberries (do not thaw if frozen)
Instructions
- Preheat your oven to 350°F (175°C) and grease your 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
- In a separate bowl, beat together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended.
- Pour the wet mixture into the dry ingredients and gently fold with a rubber spatula until just combined. Do not overmix.
- Gently fold in the cranberries, distributing them evenly throughout the batter.
- Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the bread cool in the pan for about 15 minutes, then transfer it to a cooling rack to cool completely.
Notes
Use frozen cranberries without thawing to prevent the batter from turning pink and to keep tart bursts intact. Tent with foil if crust browns too fast. For gluten-free, substitute flour with a 1:1 gluten-free blend. For vegan, replace eggs with flax eggs and use coconut oil instead of vegetable oil. Nuts or dried fruits can be added for variation.
Nutrition
- Serving Size: 1 slice (about 1/12t
- Calories: 210
- Sugar: 18
- Sodium: 220
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 31
- Fiber: 2
- Protein: 3
Keywords: pumpkin bread, cranberry bread, fall recipe, moist bread, quick bread, pumpkin cranberry, cozy breakfast, autumn baking