It’s pumpkin season and time for some pumpkin cranberry bread. This sweet bread is a celebration of fall.
You’ll love this moist and flavorful pumpkin cranberry bread. The tart cranberries nicely balance the earthy pumpkin flavor and the walnuts add a little crunch.
It may be chilly outside, but the heat from the oven and the cozy scents of pumpkin and cinnamon are guaranteed to keep you warm this fall.
This recipe makes one loaf.
Ingredients
You need the following ingredients to make pumpkin cranberry bread.
- 1 1/2 cups flour
- 1/4 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup + 2 tablespoons sugar
- 2 eggs
- 1/2 cup canola oil
- 1 15 ounce can pumpkin purée or 2 cups of fresh cooked pumpkin purée
- 2 tablespoons sour cream or creme fraîche
- 1 teaspoon vanilla
- 1 cup dried cranberries
- 1 cup walnuts
Directions
Butter a 9 x 5 inch loaf pan.
Preheat the oven to 325 degrees.
Sift the flour, cinnamon, baking soda and salt together and set aside for later.
Add the sugar and eggs to the bowl of a stand mixer fitted with a whip attachment and beat them on medium speed until light and fluffy (about 5 minutes). If you use an electric hand mixer it will take about 8 minutes.
Turn the mixer down to the lowest speed and slowly drizzle the oil into the sugar and eggs mixture, blending until it is just incorporated. Do not put the oil in all at once. You want to keep the mixture airy and light.
Add the pumpkin purée, sour cream, and vanilla to the sugar mixture and blend on a low speed until just incorporated.
Fold in the dry ingredients and blend.
Fold in the cranberries and nuts.
Pour the batter into the loaf pan. Bake for approximately 1 hour. The bread is done when a toothpick stuck into the center comes out clean.
Cool the bread in the pan for about 30 minutes. Transfer it from the pan to a cooling rack and finish cooling it.
Tightly wrap the bread to store it. You can keep it at room temperature for several days or you can freeze it.
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