Pumpkin Cranberry Bread

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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.

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.

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.

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?

Pumpkin Cranberry Bread

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

5 from 2 votes

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 2 large loaves or 16 mini loaves

Author: Hezzi-D

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

• Preheat the oven to 350 degrees. Spray 2 loaf pans or 16 mini loaf pans with cooking spray.
• In a large bowl combine the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Mix well and set aside.
• 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.
• Pour the sugar mixture into the flour mixture and mix until combined.
• Stir in the pumpkin and mix until combined.
• Fold in the dried cranberries. Divide the mixture into the prepared pans.
• Bake the mini loaves for 30 minutes and the regular sized loaves for 50 minutes.
• 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

More Cranberry Recipes:

• Baked Pork Chops with Cranberry Thyme Sauce from Hostess At Heart
• Cranberry Caipirinha from A Kitchen Hoor’s Adventures
• Cranberry Cornbread Stuffing from Cindy’s Recipes and Writings
• Cranberry Oatmeal Sourdough Muffins from Cooking With Carlee
• Cranberry-Sage Breakfast Sausage from Palatable Pastime
• Jaegerschnitzel with Cranberry-Raspberry Sauce from Caroline’s Cooking