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Cranberry Pumpkin Bread

Cranberry pumpkin bread —cozy fall treat
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Bake this moist Cranberry Pumpkin Bread with tart cranberries and warm spices. Perfect for fall and ready in 70 minutes! Easy recipe.

Ingredients

Scale
  • 1¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 cup pumpkin puree
  • 2 large eggs
  • ½ cup oil (vegetable or coconut)
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup applesauce
  • 1 Tbsp orange zest
  • 2 cups fresh cranberries
Key ingredients for this Cranberry Pumpkin Bread
Key ingredients for this Cranberry Pumpkin Bread

Instructions

  1. Preheat oven to 350°F (180°C). Grease or line 9×5-inch loaf pan.
  2. Whisk flour, baking soda, baking powder, salt, cinnamon, cloves, ginger, nutmeg in large bowl.
  3. Whisk pumpkin puree, eggs, oil, sugar, brown sugar, applesauce, orange zest in separate bowl until smooth.
  4. Add wet to dry; stir gently just until combined.
  5. Fold in fresh cranberries.
  6. Pour batter into pan, smooth top.
  7. Bake 60 min until toothpick clean or moist crumbs. Tent foil after 45 min if browning fast.
  8. Cool in pan 10 min, then transfer to rack to cool completely.

Notes

  • Use pure pumpkin puree.
  • Toss cranberries in 1–2 Tbsp flour to prevent sinking.
  • Store airtight at room temp 2 days.
  • Freezes up to 3 months (slice first).

Nutrition

Find it online: https://savorgastronomy.com/cranberry-pumpkin-bread/