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Pumpkin Cranberry Bread

Pumpkin Cranberry Bread

The turkey is resting, the oven is free, and the table needs one more thing — a pumpkin cranberry loaf that slices beautifully.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Batter
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 1 cup canned pumpkin puree plain puree, not pumpkin pie filling
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
Fold-ins
  • 1 1/4 cups fresh or frozen cranberries
  • 1/2 cup chopped pecans optional

Method
 

  1. Heat the oven: Heat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment, leaving overhang on the long sides.
  2. Whisk the dry ingredients: Whisk the flour, baking soda, salt, and pumpkin pie spice together in a large bowl.
  3. Whisk the wet ingredients: Whisk the pumpkin puree, both sugars, eggs, oil, and vanilla in a second bowl until smooth.
  4. Combine gently: Pour the wet ingredients into the dry and stir just until no dry flour shows. A few lumps are fine — overmixing makes a tough loaf.
  5. Fold in the cranberries: Toss the cranberries with 1 tablespoon of flour, then fold them in with the pecans. The flour dusting keeps the berries from sinking to the bottom.
  6. Bake: Scrape the batter into the prepared pan and smooth the top. Bake 65 to 75 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool before slicing: Cool in the pan for 15 minutes, then lift the loaf out by the parchment and cool completely on a wire rack before slicing.