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- 1 cup pure pumpkin puree - 1 cup fresh or dried cranberries - 1/2 cup granulated sugar - 1/2 cup brown sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup walnuts or pecans (optional) To make pumpkin cranberry bread, gather these simple ingredients. You can find pure pumpkin puree in cans at most stores. Use fresh cranberries for a tart bite or dried ones for sweetness. The sugars add a nice balance. Granulated sugar gives sweetness, while brown sugar adds depth. Vegetable oil keeps the bread moist. Two large eggs help bind the mix. Vanilla extract brings warmth. For the dry side, all-purpose flour is key. Baking soda and baking powder help it rise. Spices like cinnamon, nutmeg, and ginger create that cozy fall taste. Salt enhances the flavors. If you like nuts, toss in walnuts or pecans for crunch. These ingredients combine to make a delicious loaf that’s perfect for fall. 1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal. 2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until it is well combined and smooth. 3. In another bowl, combine all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt. Mix well to ensure the dry ingredients are evenly distributed. 1. Gradually add the dry mixture to the wet mixture. Stir gently until just combined. Do not overmix; it's okay if there are a few lumps. 2. Fold in the chopped cranberries and walnuts, if you are using them. Make sure they are evenly mixed throughout the batter. 3. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean. 1. After baking, remove the bread from the oven. Let it cool in the pan for about 10 minutes. 2. Then, transfer the bread to a wire rack to cool completely. 3. Once cooled, slice the bread and serve. Enjoy the warm, fragrant slices with a cup of tea or coffee. To avoid overmixing the batter, combine wet and dry ingredients gently. Mix until you see no dry flour. A few lumps are fine; this keeps your bread soft. Overmixing makes the bread dense and tough. For the perfect loaf texture, use room temperature eggs. This helps the batter blend smoothly. Also, don’t open the oven door while baking. This can cause your bread to sink. For extra flavor, try adding spices like allspice or cloves. These spices pair well with pumpkin and cranberries. You can also mix in a bit of orange zest for a citrusy twist. If you want to switch things up, substitute the walnuts with pecans or almonds. You can also use maple syrup instead of sugar for a deeper flavor. {{image_2}} You can change the fruits or nuts in this recipe. For instance, try using apples or pears instead of cranberries. Both give a sweet touch. You can also add raisins or dried cherries for a twist. If you want a gluten-free option, swap all-purpose flour with a gluten-free blend. Make sure the blend has a binding agent. For vegan adaptations, replace eggs with flaxseed meal or applesauce. Use a plant-based oil for the fat. You can change the flavors based on seasons or events. In winter, add a bit of orange zest for a bright, fresh taste. In spring, mix in lemon juice for a lighter flavor. Adjust the sweetness to match your taste. If you prefer a less sweet bread, cut back on the sugar. You can also add more spices like allspice or cardamom for extra warmth. Enjoy experimenting with your own twists! To keep your pumpkin cranberry bread fresh, store it in an airtight container. This helps prevent moisture loss. Wrap the bread in plastic wrap first, then place it in the container. If you skip this step, the bread may dry out. You can also use aluminum foil as a wrap. If you have a whole loaf, slice it only when you are ready to eat. This keeps the inside moist longer. Storing it at room temperature is best for short-term storage. If you need to keep it for more than a few days, consider freezing. To freeze your pumpkin cranberry bread, first let it cool completely. Once cool, wrap each slice or the whole loaf tightly in plastic wrap. Then, place the wrapped bread in a freezer bag. Be sure to remove as much air as you can before sealing. This helps prevent freezer burn. When you want to enjoy a slice, take it out and let it thaw at room temperature. For the best texture, you can also warm it up in the oven set at 350°F for about 10 minutes. This makes it soft and tasty again. How long does pumpkin cranberry bread last? Pumpkin cranberry bread lasts about 3 to 5 days at room temperature. To keep it fresh, store it in an airtight container. If you want it to last longer, place it in the fridge. It can keep for up to a week this way. Can I use canned cranberry sauce instead of fresh/dried cranberries? Yes, you can use canned cranberry sauce. However, the bread will be sweeter and wetter. If you choose this option, reduce the sugar by about 1/4 cup. This keeps the flavor balanced and the texture right. What can I serve with pumpkin cranberry bread? Pumpkin cranberry bread pairs well with many things. Spread some cream cheese for a rich treat. You can also enjoy it with butter or honey. It tastes great with a cup of tea or coffee, too. Is pumpkin bread healthy? Pumpkin bread can be healthy, especially when made with whole ingredients. Pumpkin is low in calories and high in vitamins. Adding nuts boosts healthy fats and protein. Just be mindful of the sugar content. We’ve covered the key ingredients and steps to create delicious pumpkin cranberry bread. You learned how to mix the ingredients, bake effectively, and store it properly. Remember, this recipe is flexible; you can adjust flavors or try new ingredients. With a few simple tips, you can perfect your loaf every time. Enjoy slices fresh from the oven or share with loved ones. This healthy, festive treat is sure to brighten any gathering. Happy baking!

Pumpkin Cranberry Bread

Indulge in the fall flavors with our Pumpkin Cranberry Delight Bread! This easy recipe combines rich pumpkin puree and tart cranberries for a moist, delicious loaf that everyone will love. Perfect for cozy gatherings or as a sweet snack, this bread is sure to impress. Ready in just over an hour, it’s a delightful treat for any occasion. Click to explore the full recipe and bring a slice of autumn to your table today!
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Ingredients
  

1 cup pure pumpkin puree

1 cup fresh or dried cranberries (roughly chopped if dried)

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup walnuts or pecans, chopped (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easier removal.

    In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.

      In a separate bowl, mix the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt.

        Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.

          Fold in the chopped cranberries and walnuts (if using) until evenly distributed in the batter.

            Pour the batter into the prepared loaf pan and smooth the top with a spatula.

              Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

                Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                  Slice and serve, enjoying the warm, fragrant bread.

                    Prep Time: 15 mins | Total Time: 1 hour 15 mins | Servings: 10 slices