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Description
Enjoy this moist and flavorful Cranberry Orange Pumpkin Bread. It’s perfect for fall gatherings or a cozy breakfast.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 1 cup fresh or frozen cranberries, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.
- In a separate bowl, combine sugar, oil, eggs, pumpkin puree, orange juice, and orange zest. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the chopped cranberries.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, use brown sugar instead of granulated sugar.
- Add 1/2 cup of chopped nuts, such as walnuts or pecans, for extra texture.
- Store the bread in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg