Cranberry-Walnut Pumpkin Bread Recipe
🕒 Total Time: 1 hour 25 minutes
🥘 Yield: 1 loaf
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons unsalted butter
- 1 cup sugar, plus 1 tablespoon for sprinkling
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2/3 cup buttermilk
- 1/2 cup dried sweetened cranberries
- 1/2 cup walnuts
Instructions:
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Preheat Oven: Preheat your oven to 350°F (175°C).
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Prepare Pan: Butter a 9 1/4×5 1/4×3-inch loaf pan. Line the bottom and two long sides with waxed paper.
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Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, salt, and baking soda until well combined.
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Cream Butter and Sugar: Using an electric mixer, beat the butter in a large bowl until fluffy. Gradually add 1 cup of sugar, beating until well blended.
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Add Eggs and Flavorings: Beat in the eggs, one at a time, then mix in the pumpkin puree and vanilla extract until fully incorporated.
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Alternate Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredients to the wet ingredients alternately with the buttermilk, in two additions each, mixing until just combined.
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Fold in Cranberries and Nuts: Gently fold in the dried cranberries and walnuts until evenly distributed throughout the batter.
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Transfer to Pan: Pour the batter into the prepared loaf pan, spreading it out evenly.
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Sprinkle with Sugar: Sprinkle the top of the batter with 1 tablespoon of sugar for a sweet, crunchy crust.
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Bake: Place the loaf pan in the preheated oven and bake the bread until a tester inserted into the center comes out clean, about 1 hour and 10 minutes.
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Cool: Allow the bread to cool in the pan on a wire rack for 15 minutes. Then, carefully run a knife around the short ends of the bread to loosen it from the pan. Turn the bread out onto the wire rack and peel off the waxed paper.
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Cool Completely: Let the bread cool completely before slicing. It’s tempting, but patience is key to avoid crumbling!
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Storage: This bread can be made up to 2 days ahead. Simply wrap it tightly and store it at room temperature for optimal freshness.
This Cranberry-Walnut Pumpkin Bread is a delightful treat bursting with seasonal flavors, perfect for sharing during the holidays or enjoying any time you crave a cozy, homemade baked good. With its tender crumb, crunchy walnuts, and juicy cranberries, each slice is a taste of autumn bliss!
