Pumpkin Cranberry Bread
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Pumpkin bread or cranberry bread? How about the best of both worlds with this pumpkin cranberry bread with walnuts? Moist and tender, and not too sweet, it’s the perfect accompaniment to a cup of coffee or tea or as an afternoon snack. This is moist pumpkin bread is a super easy recipe that’s delicious for the holiday season, or any time of year. This pumpkin bread recipe comes together in just a minute. (This post was originally published on October 10th, 2011)
Ingredients for pumpkin cranberry bread
- 1 1/2 cups all-purpose flour (gluten free flour may be subsituted)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 3/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 3/4 cup sugar
- 1/4 cup dark brown sugar packed
- 1 cup canned pumpkin purée
- 1/2 cup buttermilk
- 2 tablespoons vegetable oil, coconut oil or another neutral oil
- 2 large eggs
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
How to make cranberry pumpkin bread (or muffins)
- Preheat oven to 375 degrees F.
- Grease or line a 10″ loaf pan with parchment paper
- Mix all the dry ingredients together in a large bowl, (flour though cloves) stir to blend.
- Mix next 6 ingredients together, (white sugar through eggs) together in a mixer until well blended.
- Add flour mixture to the pumpkin mixture. Stir just until blended.
- Mix in cranberries and walnuts.
- Pour batter into prepared pan and and bake bread in the center of the oven at 375 degrees F. for 45-50 minutes for loaf pan, or until a toothpick inserted into the center of the loaf comes out clean.
- Allow to cool completely on a wire rack.
For pumpkin cranberry muffins
For pumpkin cranberry muffins
- 12 (or more) muffin cups
- Bake at 375* for 20-25 minutes.
Looking for more holiday breads and desserts?
Pumpkin Cranberry Bread
Pumpkin cranberry bread and walnuts is the perfect autumn treat with a cup of coffee or tea.
Ingredients
- 1 1/2 cups all-purpose flour (gluten free flour may be subsituted)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 3/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 3/4 cup sugar
- 1/4 cup dark brown sugar packed
- 1 cup canned pumpkin
- 1/2 cup buttermilk
- 2 tablespoons neutral vegetable oil or coconut oil
- 2 large eggs
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
Instructions
- Mix all the dry ingredients together in a bowl, (flour though cloves) stir to blend.
- Mix next 6 ingredients together, (white sugar through eggs) together in a mixer until well blended.
- Add dry ingredients to the wet ingredients. Stir just until mixed.
- Mix in cranberries and walnuts.
- Pour batter into a prepared 10" loaf pan and bake at 375* for 25 minutes for muffins or about 45-50 minutes, or until a toothpick comes out clean.
Notes
This bread can be frozen for up to 3 months. Wrap well.
Pecans can be substituted for pecans.
Recipe can be doubled.
Nutrition
Serving: 1sliceCalories: 162kcalCarbohydrates: 27gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 24mgSodium: 124mgPotassium: 100mgFiber: 1gSugar: 16gVitamin A: 2.43IUVitamin C: 1mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!
I love it when gardeners, and gardens, enjoy a sense of humor. Love your blog.
Thank you!
I always struggle to use up the pumpkins we grow but this looks delicious! I love the “Pumpkin Tree” too! 🙂
Thanks Becky! We are on rationed water, but I’ve been hand watering my two little pumpkins this year. We’ll see how big they actually get!
This pumpkin bread looks absolutely amazing!
How awesome that your neighbors vine crept over to your tree!
Thanks Marye! I only wish I could have repeated the pumpkin tree every year!
Who knew pumpkins grew on trees!!:) I’m so ready for some fall baking and this recipe sounds and looks yummy!!
haha! I ALMOST convinced the neighborhood kid!
this bread sounds like the most delicious way to usher in fall baking
Thank you Heather! I think so!
I was craving pumpkin bread even though it’s summer. Glad you found your recipe. Perfectly moist and I loved the addition of cranberries and walnuts.
Really delicious recipe and I loved the cranberries and walnuts. I hadn’t tried a version like this before.
thank you.
Perfect fall treat. Love the combination of ingredients in this pumpkin bread recipe. Thanks for sharing
I am loving the flavours in this bread. Both cranberry and walnut are my favorite. bread looks delish.
thank you!
This pumpkin bread looks amazing. The texture is perfect and I love added cranberries and walnut. I’m going to make this for my family. Thanks!
awesome! you’re welcome.
Can you use real cranberries? Thanks
I’ve never used real cranberries before! I’m not sure if it would change the moisture level?
I love your recipes! They are huge hits at our house. What ingredient would you use to substitute for Ginger? Sadly, I am allergic to ginger (like peanut allergy allergic). Thanks. Rachel
hmm, I’d just leave out the ginger and maybe up the other spices a bit?
A great recipe. A wonderful Fall treat
Fabulous! Perfectly moist and rose beautifully! Thanks for this recipe!
Thanks so much!