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Cranberry Pumpkin Bread

Here's how you make Cranberry Pumpkin Bread
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  • Servings: 8
  • Prep: 15m
  • Cook: 70m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 1 tablespoon granulated sugar
  • 2 large eggs
  • 1 cup pureed pumpkin (not pumpkin pie mix)
  • 1 teaspoon vanilla extract
  • 2/3 cup buttermilk
  • 1/2 cup dried cranberries (sweetened)
  • 1/2 cup raisins (or walnuts, see note in description)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350 degrees F.

  • Step 2: Butter one loaf pan (9 1/4 x 5 1/4) or use a small loaf and and 1 mini/individual loaf pan. Line bottom and 2 long sides with waxed paper.

  • Step 3: Sift dry ingredients together (flour - baking soda) in a bowl.

  • Step 4: Using an electric mixer beat the butter until fluffy; gradually add 1 cup of sugar; beating until blended. Beat in the eggs, one at a time. Beat in pumpkin and then the vanilla. Beat in the dry ingredients alternately with the buttermilk (2 additions each). Fold in cranberries and raisins and/or nuts. Transfer batter to pan(s) and sprinkle with the remaining sugar.

  • Step 5: Bake for 60-70 minutes or until bread tests done. Cool bread in pan on rack for 15 minutes.

  • Step 6: Loosen bread from pan and turn out on rack. Cool bread completely.

  • Step 7: Can be made 2 days ahead, wrap and store at room temperature. This bread also freezes well.

We hope you enjoy this recipe!

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