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    Home » Baking

    Spiced Pumpkin Bread

    Published: Nov 15, 2022 Last updated: Nov 15, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Spiced Pumpkin Bread is a quick bread recipe that is moist, delicious, and studded with dried cranberries.
    Jump to Recipe
    Pin image for Spiced Pumpkin Bread.

    This Spiced Pumpkin Bread is a quick bread recipe made with pumpkin puree, fall spices and a sprinkling of dried cranberries. It is great for holiday trays, snacks, or to enjoy a couple of slices for breakfast with a cup of steaming hot coffee.

    Sliced spiced Pumpkin Bread with Dried Cranberries.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 📖 Recipe

    ❤️ Why you'll love it

    Fall baking: fans of fall spices and pumpkin will love the flavors in this pumpkin quick bread and the aroma will make your home smell wonderful!

    Easy to make: just a little bit of stirring to mix the ingredients and some time in the oven will produce a warm and comforting loaf of quick bread.

    Comfort food: nothing says comfort more than a sweet slice of pumpkin quick bread and a hot cup of tea!

    🥘 Ingredients

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    Canned Pumpkin Puree: Be sure to get the pure pumpkin puree, not the pumpkin pie mix.

    Sweet spices: cinnamon, nutmeg, cloves, and ginger or a pumpkin pie spice blend.

    Applesauce: go with what you prefer here. I like to use unsweetened applesauce.

    All purpose flour: is the structure of the bread recipe.

    Granulated sugar: adds sweetness and structure

    Pumpkin bread in loaf pans.

    🔪 Instructions

    1. Preheat oven to 350 degrees F. Coat (2) 1.5 quart loaf pans well with non-stick cooking spray.
    2. In a large bowl, whisk together the pumpkin puree, eggs, oil, water, and sugar until well blended.
    3. In a separate large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
    4. Stir the dry ingredients into the wet ingredients until just blended. Divide batter evenly between the two prepared loaf pans.
    5. Bake for 50 minutes or until when a toothpick inserted in center comes out clean.
    6. Cool on a wire rack for 15 minutes before removing from the bread pan.
    Pumpkin bread cooling on wire rack.

    🥄 Equipment

    2- (1.5 quart) glass loaf pans

    Large bowls

    Rubber scraper

    Wooden mixing spoon

    A loaf of quick bread that has had a slice cut from it.

    🥫Storage

    Room temperature: store bread in an airtight container on the counter up to 5 days.

    Freeze: store bread in airtight freezer safe bags in the freezer up to 3 months.

    📖 Variations

    • Substitute applesauce for oil (using 1 cup of applesauce and no oil).
    • Substitute dried raisins in place of the cranberries
    • Use 1 tablespoon of Pumpkin Pie Spice Blend in place of the spices.

    💭 Tips

    • If choosing to use a non-stick cooking spray, one that is made specifically for baking is the best one to use. It sprays a coat of oil and flour.
    • Reserve ¼ cup of the flour and toss with the dried cranberries. This coats the cranberries and prevents them from clumping together in the bread.
    Pinnable image for spiced pumpkin bread.

    📚 Related Recipes

    Fans of pumpkin and cranberry will love these Pumpkin Cranberry Chip Muffins.

    Pumpkin Spice Latte Cookies are delicious with their mocha flavor and fudge like icing.

    Try this Pumpkin Chocolate Chip Muffin recipe for your next brunch.

    🍽 Serve with...

    Serve pumpkin bread warm spread with butter or jam and a hot cup of coffee or tea.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Spiced Pumpkin Bread

    Shelby Law Ruttan
    Spiced Pumpkin Bread is a quick bread recipe that is moist, delicious, and studded with dried cranberries.
    5 from 2 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr 5 mins
    Course Breads
    Cuisine American
    Servings 24
    Calories 233 kcal

    Equipment

    • Bread pans
    • Large bowl
    • Rubber scraper
    • Wooden mixing spoon

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 15 ounces pumpkin puree
    • 4 large eggs
    • ½ cup vegetable oil
    • ½ cup unsweetened applesauce
    • 3 cups granulated sugar
    • 3½ cups all-purpose flour
    • 2 teaspoons baking soda
    • 1½ teaspoons salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • ½ teaspoon ground cloves
    • ¼ teaspoon ground ginger
    • ½ cup dried cranberries

    Instructions
     

    • Preheat the oven to 350 degrees F. Grease and flour (2) 1.5 quart loaf pans or coat well with non-stick cooking spray.
    • In a mixing bowl, whisk together the pumpkin puree, eggs, oil, water, and sugar until well blended.
    • In a separate mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
    • Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
    • Bake for 50 minutes or until when a toothpick inserted in center comes out clean. Cool on a cooling rack for 15 minutes before removing from the bread pan.

    Notes

    Each loaf yields 12 slices.

    Nutrition

    Serving: 1sliceCalories: 233kcalCarbohydrates: 43gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 31mgSodium: 250mgPotassium: 74mgFiber: 1gSugar: 28gVitamin A: 2804IUVitamin C: 1mgCalcium: 14mgIron: 1mgNet Carbohydrates: 42g
    Keyword Cranberry Pumpkin Bread, Pumpkin Bread, Spiced Pumpkin Bread
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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