This 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 enjoy a couple of slices for breakfast with a cup of steaming hot coffee.
An Annual Fall Food Ritual
I love pumpkin. Some of my favorite pumpkins treats are these Pumpkin Spice Cinnamon Buns and Pumpkin Biscotti. I also love to make this Pumpkin Bread recipe with dried cranberries every fall. It is a delicious fall quick bread that warms the home and fills it with a welcoming, comforting aroma. It is moist, tender and full of flavor.
Baking in general is brings that comforting feeling, but there is something about fall and the warmth of fall foods such as pumpkin, being baked in with warm spices that just makes the soul feel comforted.
Things Needed To Make Pumpkin Bread
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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.
2- (1.5 quart) glass loaf pans
Tips and Substitutions
- 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.
- 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.
More Pumpkin Recipes To Enjoy
Soft Pumpkin Cookies with Butter Rum Frosting
Pumpkin Chocolate Bread Pudding
*If you made this recipe for Pumpkin Bread with Dried Cranberries, please give it a star rating*
Pumpkin Bread
Ingredients
- 1 15 ounce can pumpkin puree
- 4 eggs
- ½ cup vegetable oil
- ½ cup applesauce
- 3 cups white sugar
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ 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
Tips and Substitutions
- 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.
- 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.
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