Description
Homemade Pumpkin Cranberry Bread a tender, spiced quick bread studded with tart cranberries and full of warm autumn flavors.
Ingredients
- 1 cup pumpkin puree
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/4 cup orange juice
- 1 1/3 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1 3/4 cups fresh cranberries
Instructions
- Heat oven to 350°F and grease a 9×5-inch loaf pan.
- Whisk together pumpkin, eggs, oil, orange juice, and sugar until smooth.
- In separate bowl, combine all dry ingredients.
- Gently stir dry ingredients into pumpkin mixture until just combined.
- Fold in cranberries.
- Pour into prepared pan and bake 55-60 minutes.
- Cool 10 minutes in pan before turning out.
Notes
Can be made into 16 muffins – bake 18-22 minutes at 350°F. Bread keeps 3 days at room temperature or can be frozen up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes