Pumpkin Cranberry Bread Recipe
Overview:
Pumpkin Cranberry Bread is a delightful twist on traditional pumpkin bread or cranberry bread, making it a perfect addition to your holiday baking repertoire. This recipe, originating from Libby’s, combines the warm flavors of pumpkin with the tartness of cranberries, creating a festive treat that’s ideal for Christmas, Thanksgiving, or any cozy weeknight dinner. With a prep time of just 15 minutes and a total cook time of 1 hour, this recipe yields two loaves of moist and flavorful bread that are sure to be a hit with family and friends.
Ingredients:
- 2 eggs
- 2 cups sugar
- 1/2 cup vegetable oil
- 1 can (15 ounces) pumpkin puree
- 2 1/4 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen cranberries
Instructions:
| Step | Instructions |
|---|---|
| 1 | Preheat your oven to 350°F (175°C). Grease and flour two 8×4 inch loaf pans. |
| 2 | In a large mixing bowl, combine the eggs, sugar, vegetable oil, and pumpkin puree. Mix well until fully combined. |
| 3 | In another large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt until evenly distributed. |
| 4 | Create a well in the center of the dry ingredients. Pour the pumpkin mixture into the well. |
| 5 | Gently stir the wet and dry ingredients together until just combined. Be careful not to overmix; the batter should be slightly lumpy. |
| 6 | Fold in the cranberries until evenly distributed throughout the batter. |
| 7 | Divide the batter evenly between the prepared loaf pans, spreading it out evenly with a spatula. |
| 8 | Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center of the loaves comes out clean. |
| 9 | Once baked, remove the loaves from the oven and allow them to cool in the pans for 10 minutes. |
| 10 | After 10 minutes, carefully remove the loaves from the pans and transfer them to a wire rack to cool completely. |
| 11 | Once cooled, slice and serve your Pumpkin Cranberry Bread. Enjoy it as a delightful snack or dessert, perfect for sharing with loved ones during the holiday season. |
Nutritional Information (Per Serving):
- Calories: 1887.7
- Fat: 61.3g
- Saturated Fat: 10.1g
- Cholesterol: 211.5mg
- Sodium: 1286.5mg
- Carbohydrates: 319.2g
- Fiber: 6.7g
- Sugar: 203.5g
- Protein: 21.7g
Serving Suggestions:
Serve slices of Pumpkin Cranberry Bread warm or at room temperature, with a dollop of whipped cream or a pat of butter for added indulgence. Pair it with a hot cup of coffee or tea for a cozy treat on a chilly evening. This bread also makes a wonderful gift when wrapped in decorative paper or placed in a festive tin, spreading holiday cheer to friends, family, and neighbors.
Storage:
Store leftover Pumpkin Cranberry Bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. Alternatively, you can freeze the bread for up to 3 months. To freeze, wrap individual slices or the entire loaf tightly in plastic wrap and aluminum foil before placing in a freezer-safe bag or container. Thaw frozen bread in the refrigerator overnight before serving.
Tips:
- For a more intense pumpkin flavor, you can substitute homemade pumpkin puree for the canned variety. Simply roast a small sugar pumpkin until tender, then scoop out the flesh and puree until smooth.
- If fresh cranberries are not available, you can use frozen cranberries instead. There’s no need to thaw them before folding into the batter.
- Feel free to customize this recipe by adding chopped nuts, such as pecans or walnuts, for extra texture and flavor.
- To make muffins instead of loaves, divide the batter evenly among muffin cups lined with paper liners and bake for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean.
