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Pumpkin Cranberry Bread

This comforting loaf combines the warm flavors of pumpkin with the tartness of cranberries, making it a perfect addition to your autumn gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Provides structure and a light texture to the bread.
  • 2 teaspoons pumpkin spice Adds warmth and depth of flavor.
  • 1 te teaspoon baking soda Helps the bread rise.
  • 1 teaspoon baking powder Works with baking soda for a fluffy crumb.
  • 1/2 teaspoon salt Balances the sweetness.
Wet Ingredients
  • 1 cup pumpkin puree Adds rich pumpkin flavor and moisture.
  • 1/2 cup granulated sugar Sweetens the bread.
  • 1/2 cup light brown sugar Adds caramel undertones.
  • 2 eggs Binds ingredients together.
  • 1/2 cup buttermilk Makes the bread tender.
  • 1 teaspoon vanilla extract Enhances the overall flavors.
Fruits
  • 1 cup fresh cranberries Provides tartness and juicy bursts.
  • 1 cup dried cranberries Can be used as a sweeter alternative.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F.
  2. Grease two 8-inch loaf pans and line them with parchment paper.
  3. In a medium bowl, whisk together the flour, pumpkin spice, baking soda, baking powder, and salt.
  4. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract.
Cooking
  1. Slowly whisk in the flour mixture, alternating with the buttermilk, until smooth.
  2. Gently fold in the fresh and dried cranberries.
  3. Pour the batter evenly into the prepared loaf pans.
  4. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Let the bread cool in the pans for 10 minutes before removing.
  2. Allow to cool completely on a wire rack.
  3. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

Notes

To achieve the best results, use room temperature ingredients and avoid overmixing the batter. Consider adding nuts for extra crunch or substituting using non-dairy milk for a dairy-free version.