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Description
Enjoy this easy and delicious pumpkin cranberry bread recipe. It’s perfect for fall baking and sharing with family and friends.
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 nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts (optional)
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, nutmeg, and cloves.
- In a separate bowl, combine sugar, oil, eggs, and pumpkin puree. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the cranberries and walnuts (if using).
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer 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 moister bread, add 1/4 cup of applesauce to the batter.
- You can substitute fresh cranberries for dried cranberries.
- Store leftover bread in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg