Description
This Easy Cranberry Pumpkin Bread combines the warm flavors of pumpkin and spice with the tartness of fresh cranberries to create a moist, flavorful loaf perfect for fall or holiday baking. Enhanced with a sugar-cinnamon topping and crunchy toasted pepitas, this bread is a delightful treat for breakfast, snack, or dessert.
Ingredients
Units
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Pumpkin Bread
- 8 tablespoons (114 grams) unsalted butter, melted, plus extra for buttering the loaf pan
- 1-3/4 cups (220 grams) unbleached all-purpose flour, plus extra for flouring the loaf pan
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup (150 grams) dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1-1/2 tablespoons pumpkin pie spice
- 2 large eggs (100 grams), room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (227 grams) pumpkin puree (Libby's recommended)
- 1-1/4 cups (130 grams) fresh cranberries (frozen can also be used)
Sugar-Cinnamon Topping (Optional)
- 1 tablespoon raw cane sugar (or regular granulated sugar)
- 1/4 teaspoon ground cinnamon
- 2 tablespoons toasted pepitas
Instructions
- Prepare the Pan: Preheat your oven to 350°F (180°C). Rub butter along the sides and bottom of the loaf pan, then add flour and rotate it to coat the pan evenly. Line the pan with parchment paper and secure it with clips to create a sling for easy removal of the bread.
- Melt Butter: Melt 8 tablespoons of unsalted butter over low heat in a small saucepan to avoid splattering and evaporation. Remove from heat and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, kosher salt, baking soda, and baking powder for about 30 seconds to combine evenly.
- Combine Sugars and Spices: In a large bowl, whisk together the granulated sugar, dark brown sugar, and pumpkin pie spice. Use your fingers to break up any brown sugar clumps for a smooth mixture.
- Add Wet Ingredients: Whisk the eggs and vanilla extract into the sugar-spice mixture for one minute until thick and lighter in color. Then whisk in the melted butter followed by the pumpkin puree. Let the mixture rest for 10 minutes.
- Coat Cranberries: Toss the fresh cranberries with the dry flour mixture to evenly coat them, preventing them from sinking to the bottom of the bread during baking.
- Combine Mixtures: Add half of the flour-and-cranberry mixture to the wet batter and mix gently with a silicone spatula just until combined. Add the remaining flour mixture and fold it in carefully until no white streaks remain. A few lumps are okay; avoid overmixing.
- Prepare to Bake: Pour the batter into the prepared loaf pan and use an offset spatula to spread it evenly. Mix the raw cane sugar and cinnamon together and sprinkle this mixture evenly over the top. Sprinkle toasted pepitas on top as well. Remove the parchment paper clips before baking.
- Bake: Bake for 60 to 65 minutes, rotating the pan after 30 minutes to ensure even baking. The bread is done when a skewer inserted in the center comes out clean with only a few moist crumbs, or the internal temperature reads 195-200°F with an instant-read thermometer.
- Cool: Remove the bread from the oven and let it cool in the pan on a wire rack for 10 minutes. Then run a butter knife along the edges, lift the bread using the parchment sling, and place it on the cooling rack. Allow the bread to cool completely for about 1 hour before slicing.
- Storage: Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to two days. After that, refrigerate for up to one week.
Notes
- Weigh dry ingredients for best accuracy or use the spoon and sweep method for measuring flour.
- Dark brown sugar is preferred for a richer toffee flavor due to higher molasses content, but light brown sugar can be substituted.
- Libby’s pumpkin puree is recommended for its baking consistency; organic canned pumpkin puree tends to be more watery.
- If using a 9×5-inch loaf pan, start checking for doneness after 40 minutes of baking.
- Undercooked centers indicate baking time was too short; a rubbery texture suggests overmixing the batter.
- A dark line along the bottom slices means insufficient leavening or expired baking powder.
Nutrition
- Serving Size: 1 slice (about 1/8 of loaf)
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
