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:
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Preheat oven: Preheat your oven to 350ยฐF (175ยฐC).
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Prepare loaf pan: Spray a 9″x5″ loaf pan with cooking spray to prevent sticking.
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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.
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Cream butter or margarine: In a large bowl of an electric mixer, cream together the butter or margarine until smooth and creamy.
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Add sugar: Gradually add the sugar to the butter mixture, beating until well combined.
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Beat in eggs: Add the eggs one at a time, beating well after each addition.
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Incorporate pumpkin and vanilla: Mix in the canned pumpkin and vanilla extract until smooth and well combined.
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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.
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Fold in cranberries, raisins, and walnuts: Gently fold in the dried sweetened cranberries, raisins, and walnuts (if using) until evenly distributed throughout the batter.
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Transfer batter to pan: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
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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.
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Cool: Allow the bread to cool in the pan on a wire rack for about 15 minutes.
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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.
