Pumpkin Cranberry Bread

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Looking for a tasty dessert to go with coffee? This Spiced Pumpkin Cranberry Bread is easy to make and delicious!

I’ve been in a baking frenzy recently.   I feel like from Halloween through Christmas I spend every weekend baking.   There are parties to go to, events happening at school, and so many orders for baked goods.   While a lot of these are items I ship out to other people, I also do a lot of holiday baking for myself and my family and friends.

Cranberry Week

My normal holiday baking includes a lot of cookies, some homemade jams, and fudge.   On occasion I make different types of bread in mini loaf pans to give as gifts or in regular bread pans to enjoy at our house.   I like recipes that make two full loaves because I’ll often make one regular loaf for us to eat and then make 3 or 4 mini loaves to give as gifts.

Cut off a slice of this amazing Spiced Pumpkin Cranberry Bread

This year I made a delicious pumpkin cranberry bread.   I really like how to spices in the pumpkin bread paired with the tartness of the cranberries.   It is totally a fall bread that is perfect for serving at holiday parties.

Looking for a tasty dessert to go with coffee? This Spiced Pumpkin Cranberry Bread is easy to make and delicious!

It’s a quick bread so there is no yeast in it and no waiting for it to rise.  The bread is simply mixed together in a bowl, poured into a pan, and baked.  It is so easy to make and so worth it for the flavor.   A fun way to give this as a gift would be to make some homemade whipped pumpkin butter, put it in a mason jar, and give it along with a loaf of this bread.  How fun would that be to receive at the holidays?

Looking for a tasty dessert to go with coffee? This Spiced Pumpkin Cranberry Bread is easy to make and delicious!

Pumpkin Cranberry Bread

Yield: 2 large loaves or 16 mini loaves
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Enjoy a delicious spiced pumpkin bread studded with tart dried cranberries.

Ingredients

  • 3 c. flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 c. butter (2 sticks) softened
  • 1 c. sugar
  • 1/2 c. brown sugar
  • 3 eggs
  • 15 oz. pumpkin puree
  • 1 c. dried cranberries

Instructions

  1. Preheat the oven to 350 degrees. Spray 2 loaf pans or 16 mini loaf pans with cooking spray.
  2. In a large bowl combine the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Mix well and set aside.
  3. In a medium bowl combine the butter, sugar, and brown sugar. Mix until combined. Add in the eggs one at a time and mix until combined.
  4. Pour the sugar mixture into the flour mixture and mix until combined.
  5. Stir in the pumpkin and mix until combined.
  6. Fold in the dried cranberries. Divide the mixture into the prepared pans.
  7. Bake the mini loaves for 30 minutes and the regular sized loaves for 50 minutes.
  8. Insert a toothpick into the center and if it comes out clean they are baked. Remove and place on a wire rack for 10 minutes. Run a knife around the edges, remove from pans, and cool completely on the wire rack.

Notes

A Hezzi-D Original Recipe


This spiced Pumpkin Cranberry Bread is the perfect fall dessert.

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