Cranberry-Raisin Pumpkin Bread ๐๐
Overview:
Indulge in the comforting flavors of fall with this delectable Cranberry-Raisin Pumpkin Bread recipe. Bursting with seasonal goodness, this moist and flavorful bread is perfect for breakfast, brunch, or a delightful snack any time of day.
- Cook Time: 1 hour 10 minutes
- Prep Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf
- Rating: โญโญโญโญโญ (5/5)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | Flour |
| 1 tsp | Cinnamon |
| 1/2 tsp | Ginger |
| 1/2 tsp | Nutmeg |
| 1/2 tsp | Salt |
| 1/2 tsp | Baking soda |
| 1 tsp | Baking powder |
| 1/2 cup | Butter or margarine |
| 1 cup | Sugar |
| 6 | Eggs |
| 1 cup | Canned pumpkin |
| 1 tsp | Vanilla extract |
| 2/3 cup | Buttermilk |
| 1/2 cup | Dried sweetened cranberries |
| 1/2 cup | Raisins |
| 1/2 cup | Walnuts (optional) |
Instructions:
-
Preheat oven: Preheat your oven to 350ยฐF (175ยฐC).
โLink To Shareโ is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. โข Modern, customizable bio pages โข Link shortening with advanced analytics โข Interactive, brandable QR codes โข Host static sites and manage your code โข Multiple web tools to grow your business -
-
Prepare loaf pan: Spray a 9″x5″ loaf pan with cooking spray to prevent sticking.
-
Sift dry ingredients: In a small bowl, sift together the flour, cinnamon, ginger, nutmeg, salt, baking soda, and baking powder. Set aside for later use.
-
Cream butter or margarine: In a large bowl of an electric mixer, cream together the butter or margarine until smooth and creamy.
-
Add sugar: Gradually add the sugar to the butter mixture, beating until well combined.
-
Beat in eggs: Add the eggs one at a time, beating well after each addition.
-
Incorporate pumpkin and vanilla: Mix in the canned pumpkin and vanilla extract until smooth and well combined.
-
Alternate dry ingredients with buttermilk: Gradually add the dry ingredients mixture to the pumpkin mixture, alternating with buttermilk. Mix until just combined, being careful not to overmix.
-
Fold in cranberries, raisins, and walnuts: Gently fold in the dried sweetened cranberries, raisins, and walnuts (if using) until evenly distributed throughout the batter.
-
Transfer batter to pan: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
-
Bake: Place the loaf pan in the preheated oven and bake for approximately 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool: Allow the bread to cool in the pan on a wire rack for about 15 minutes.
-
Finish cooling: After 15 minutes, carefully invert the bread onto the wire rack to finish cooling completely.
Serving Suggestions:
Once cooled, slice the Cranberry-Raisin Pumpkin Bread into thick, luscious slices. Serve with a dollop of whipped cream or a smear of butter for a delightful treat. Pair it with a piping hot cup of coffee or tea for the ultimate cozy experience. Enjoy the warm, comforting flavors of fall with each delicious bite!
Nutritional Information (per serving):
- Calories: 3018.2
- Total Fat: 84.8g
- Saturated Fat: 49g
- Cholesterol: 561.7mg
- Sodium: 3685.3mg
- Total Carbohydrates: 530.9g
- Dietary Fiber: 21.7g
- Total Sugars: 299.5g
- Protein: 49.7g
Recipe Notes:
- For a healthier option, you can substitute some or all of the butter or margarine with applesauce or mashed banana.
- Feel free to customize the mix-ins according to your preference. You can add chopped nuts, chocolate chips, or dried fruit for added texture and flavor.
- Store any leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze individual slices for longer storage.
- This recipe is perfect for using up leftover canned pumpkin from other recipes. Simply store any unused pumpkin in an airtight container in the refrigerator for up to a week, or freeze it for longer storage.
