Pumpkin bread is one of my favorite things in the world. It's not just for fall either. I keep a few cans of pumpkin puree in my pantry at all times because I never know when the mood will strike. This Cranberry Pumpkin Bread Recipe can be made for the holidays or for any time of year. It is moist and sweet and the cranberries really add a nice zing. If you are a fan of pumpkin bread, you must try this variation!
Cranberry Pumpkin Bread Recipe
Before you get started making this delicious cranberry pumpkin bread recipe, you'll want to preheat your oven to 350 degrees and spray two 9 inch loaf pans with cooking spray. Set the loaf pans aside while you prepare the batter.
Beat together the pumpkin puree, canola oil, and eggs in a stand mixer until combined.
Using a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and ground cloves until combined.
Gradually mix in the dry ingredients into the wet ingredients until combined.
Next, stir in the sliced cranberries and ¾ C of the pecan chips until everything has combined.
Evenly divide the batter between the two loaf pans.
Before you place the pans in the oven, sprinkle some whole cranberries and the remaining pecan chips onto the top of the batter.
Place into the cranberry pumpkin bread in the oven and bake for 60-75 minutes or until a toothpick inserted in the center comes out clean.
Remove the bread from the oven and allow the cranberry pumpkin bread to cool completely. Slice and serve.
This Cranberry Pumpkin Bread Recipe is great to serve with a cup of coffee. It makes a wonderful dessert, though I have been known to have a slice for breakfast as well.
Cranberry Pumpkin Bread Recipe
Equipment
- loaf
Ingredients
- 15 oz can of pumpkin puree
- 1 C canola oil
- 4 large eggs
- 3 ½ C flour
- 3 C sugar
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp nutmeg
- ½ tsp ground cloves
- 1 ¼ C sliced fresh cranberries
- 1 C pecan chips or smaller pieces of pecans
- Pam baking spray
Instructions
- Preheat oven to 350 degrees and spray loaf pans with the baking spray, set aside.
- Using a stand mixer, beat together the pumpkin puree, canola oil, and eggs until combined
- Using a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and ground cloves until combined.
- Gradually mix in the dry ingredients into the wet until combined.
- Stir in the sliced cranberries and ¾ C of the pecan chips until combined.
- Evenly divide the batter between the two loaf pans.
- Sprinkle some whole cranberries and the remaining pecan chips onto the top of both pans.
- Place into the oven and bake for 60-75 minutes or until a toothpick comes out clean.
- Allow to cool completely once baked and enjoy!
Nutrition
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
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Vicky
You are very welcome!