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Easy Cranberry Pumpkin Bread (with Fresh Cranberries) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 67 reviews
  • Author: Jasmine
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Easy Cranberry Pumpkin Bread combines the warm flavors of pumpkin and spices with the bright tartness of fresh cranberries, creating a moist, flavorful loaf perfect for fall or holiday breakfasts and snacks. Featuring a tender crumb and optional sugar-cinnamon-pepita topping, this pumpkin bread is simple to make and sure to become a seasonal favorite.

Ingredients

Units Scale

Pumpkin Bread

  • 8 tablespoons (114 grams) unsalted butter, melted, plus extra to butter the loaf pan
  • 1-3/4 cups (220 grams) unbleached all-purpose flour, plus extra to flour the loaf pan
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 3/4 cup (150 grams) dark brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1-1/2 tablespoons pumpkin pie spice
  • 2 large (100 grams) eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (227 grams) pumpkin puree (Libby's recommended)
  • 1-1/4 cups (130 grams) fresh cranberries (can also use frozen)

Sugar-Cinnamon Topping (Optional)

  • 1 tablespoon raw cane sugar (or regular granulated sugar)
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons toasted pepitas

Instructions

  1. Prepare the Loaf Pan: Preheat your oven to 350°F (180°C). Butter the sides and bottom of a loaf pan, then dust it with flour, rotating to coat evenly. Line the pan with parchment paper, securing with clips to help lift the loaf out later.
  2. Melt the Butter: Gently melt the butter over low heat in a small saucepan to prevent splattering and evaporation. Remove from heat and set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, kosher salt, baking soda, and baking powder for about 30 seconds to combine thoroughly.
  4. Combine Sugars and Spices: In a large bowl, whisk together granulated sugar, dark brown sugar, and pumpkin pie spice. Break up any brown sugar clumps with your fingers to ensure smooth mixing.
  5. Add Eggs and Vanilla: Beat in the eggs and vanilla extract with a whisk for about 1 minute until the mixture lightens and thickens.
  6. Incorporate Butter and Pumpkin: Whisk the melted butter into the mixture, then add pumpkin puree and mix well. Let this wet mixture rest for 10 minutes to allow flavors to meld.
  7. Prepare Cranberries: Toss the cranberries with the dry flour mixture ensuring they are coated. This prevents them from sinking in the batter.
  8. Combine Wet and Dry Mixtures: Add half of the flour-coated cranberries and flour mix to the wet ingredients. Gently fold using a silicone spatula until combined, then add the remaining flour mixture and fold again until no dry flour remains. Some lumps are fine; avoid overmixing to prevent a dense loaf.
  9. Fill Pan and Add Topping: Pour the batter into the prepared loaf pan. Use an offset spatula to spread evenly. Mix the sugar and cinnamon, sprinkle on top, followed by toasted pepitas. Remove clips from the pan.
  10. Bake: Bake for 60-65 minutes, rotating the pan halfway at 30 minutes. The bread is done when a skewer inserted in the center comes out clean or the internal temperature reaches 195-200°F.
  11. Cool: Remove from the oven and let the bread cool in the pan on a wire rack for 10 minutes. Run a butter knife along the edges to loosen. Lift the bread out using the parchment sling and cool completely on the rack for about 1 hour before slicing.
  12. Store Properly: Keep the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days. After that, refrigerate for up to one week.

Notes

  • Weigh Dry Ingredients: For best results, weigh your flour or measure using the spoon and sweep method to avoid dense bread.
  • Dark Brown Sugar Preference: Dark brown sugar offers a deeper toffee-like flavor and less sweetness due to higher molasses content, but light brown sugar can be substituted if needed.
  • Use Libby’s Pumpkin Puree: Recommended for its ideal thickness and flavor. Organic canned puree may be too watery.
  • Pan Size Adjustment: If using a 9 x 5-inch loaf pan, start checking doneness around 40 minutes to prevent overbaking.
  • Troubleshooting: Underbaked: bake longer; Rubbery texture: avoid overmixing batter; Dark bottom line on slices: check your leavening agents are fresh and correctly measured.

Nutrition

  • Serving Size: 1 slice (1/8 of loaf)
  • Calories: 290
  • Sugar: 20g
  • Sodium: 250mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 55mg

Find it online: https://jmrecipes.com/easy-cranberry-pumpkin-bread-with-fresh-cranberries-recipe/