Fall is the perfect time for sweet breads and flavors of pumpkin, cranberry, and cinnamon! Here’s how to make this super moist, sweet but not too sweet cranberry pumpkin bread recipe!
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Supplies Needed
Ingredients Needed
- 1 can pumpkin puree (15 oz – you can also make your own)
- 4 eggs
- 1 c coconut oil
- ⅔ c milk
- 2.5 c sugar
- 3.5 c AP flour
- ½ tsp baking powder
- 1.5 tsp baking soda
- 1.5 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp allspice
- ¼ tsp ginger
- 1 tsp vanilla extract
- 1.5 c cranberries (fresh or frozen)
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Directions for Making for this Cranberry Pumpkin Bread Recipe
Preheat the oven to 350 F. Add a little butter and flour to two loaf pans or to muffin tins. I usually make 1 loaf and 1 set of muffins, but you can choose whatever you prefer!
Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and ginger together.
Mix pumpkin, eggs, coconut oil, milk, vanilla, and sugar together in another bowl.
Stir in the dry mixture, then fold in the cranberries.
Sprinkle a little cinnamon and sugar on top and swirl with a fork.
For bread, bake for 45-55 minutes, adding a few extra minutes if needed! For muffins, bake for 20-25 minutes–checking as needed.
Stick a fork in the middle of the loaf and pull it out. If it comes out clean, it is done. If not, add an extra 5 minutes and check again!
Once done, remove the bread or muffins from the oven and allow them to cool for 10 minutes. Then, cut the bread into 12 equal slices and enjoy!
This post was all about how to make the best cranberry pumpkin bread recipe.
Cranberry Pumpkin Bread
Equipment
- 2 loaf pans
- 2 large bowls
- 1 whisk
- 1 mixing spoon
- 1 set of measuring cups
Ingredients
- 1 can pumpkin puree (15 oz)
- 4 eggs
- 1 c melted coconut oil
- 2/3 c milk
- 2.5 c sugar
- 3.5 c AP flour
- 1/2 tsp baking powder
- 1.5 tsp baking soda
- 1.5 tsp salt
- 1 tsp nutmeg
- 1/2 tsp allspice
- 1/4 tsp ginger
- 1 tsp vanilla extract
- 1.5 c cranberries (fresh or frozen)
Instructions
- Preheat the oven to 350 F. Add a little butter and flour to two loaf pans.
- Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and ginger together.
- Mix pumpkin, eggs, coconut oil, milk, vanilla, and sugar together in another bowl.
- Stir in the dry mixture, then fold in the cranberries. Divide between 2 loaf pans.
- Sprinkle a little cinnamon and sugar on top and swirl with a fork.
- Bake for 45-55 minutes, adding a few extra minutes if needed! Insert a fork in the middle, and if it comes out clean it is done.
- Allow to cool for 10 minutes and enjoy!
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