Classic Pumpkin Cranberry Bread
Classic Pumpkin Cranberry Bread is a delightful, moist quick bread that combines the warm, earthy flavors of pumpkin with the tart zing of cranberries. Perfect for fall or any time of year, this bread is great for breakfast, snacks, or even as a festive gift during the holiday season.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Brown sugar | 1 cup |
| Granulated sugar | 1/2 cup |
| Eggs | 2 large |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | 1/2 cup |
| Fresh or frozen cranberries | 1 cup |
| Chopped walnuts (optional) | 1/2 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat together brown sugar, granulated sugar, eggs, pumpkin puree, and oil until well combined.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in cranberries and walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing. Enjoy!
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Pumpkin Cranberry Nut Bread
Pumpkin Cranberry Nut Bread is a delicious twist on the classic pumpkin cranberry bread, featuring an added crunch and flavor from nuts. This moist and flavorful quick bread is perfect for breakfast, as an afternoon snack, or as a festive treat during the holiday season. The combination of sweet pumpkin and tart cranberries, enhanced by the crunch of nuts, makes it irresistible.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Brown sugar | 1 cup |
| Granulated sugar | 1/2 cup |
| Eggs | 2 large |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | 1/2 cup |
| Fresh or frozen cranberries | 1 cup |
| Chopped walnuts | 1/2 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a mixing bowl, stir together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together brown sugar, granulated sugar, eggs, pumpkin puree, and oil until smooth.
- Combine the dry ingredients into the wet mixture, stirring until just blended. Fold in cranberries and walnuts.
- Pour the batter into the prepared loaf pan and level the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing. Enjoy!
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Vegan Pumpkin Cranberry Bread
Vegan Pumpkin Cranberry Bread is a delightful and moist quick bread that combines the earthy flavor of pumpkin with the tartness of cranberries while excluding any animal products. This bread is perfect for those following a vegan diet or anyone looking to enjoy a healthier treat that’s still indulgent and satisfying. Its vibrant orange hue and sweet-tart taste make it a great addition to your fall or holiday repertoire!
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Brown sugar | 1 cup |
| Maple syrup | 1/2 cup |
| Unsweetened applesauce | 1/2 cup |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | 1/4 cup |
| Fresh or frozen cranberries | 1 cup |
| Chopped pecans or walnuts | 1/2 cup (optional) |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper or grease it.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix brown sugar, maple syrup, applesauce, pumpkin puree, and vegetable oil until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in cranberries and nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing. Enjoy your delicious vegan treat!
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Chocolate Chip Pumpkin Cranberry Bread
Chocolate Chip Pumpkin Cranberry Bread is a delicious twist on the classic pumpkin cranberry bread, combining rich chocolate chips with the tartness of cranberries and the warm spice of pumpkin. This quick bread is perfect for breakfast, snacks, or as a delightful dessert, providing a mixture of flavors and textures that will satisfy any sweet tooth.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Brown sugar | 3/4 cup |
| Granulated sugar | 1/4 cup |
| Canned pumpkin puree | 1 cup |
| Unsweetened applesauce | 1/2 cup |
| Vegetable oil | 1/4 cup |
| Fresh or frozen cranberries | 1 cup |
| Semi-sweet chocolate chips | 1 cup |
| Chopped pecans or walnuts | 1/2 cup (optional) |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, combine brown sugar, granulated sugar, pumpkin puree, applesauce, and vegetable oil until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined, then gently stir in cranberries and chocolate chips (and nuts if using).
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy your decadent treat!
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Gluten-Free Pumpkin Cranberry Bread
Gluten-Free Pumpkin Cranberry Bread is a delightful quick bread that offers all the warm, cozy flavors of traditional pumpkin cranberry bread, but with a gluten-free twist. Perfect for those with dietary restrictions, this moist and flavorful bread is infused with the sweetness of cranberries and the rich taste of pumpkin, making it a great addition to breakfast tables or as a snack any time of the day.
| Ingredients | Quantity |
|---|---|
| Gluten-free all-purpose flour | 2 cups |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Brown sugar | 3/4 cup |
| Granulated sugar | 1/4 cup |
| Canned pumpkin puree | 1 cup |
| Unsweetened applesauce | 1/2 cup |
| Vegetable oil | 1/4 cup |
| Fresh or frozen cranberries | 1 cup |
| Chopped pecans or walnuts | 1/2 cup (optional) |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, combine gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together brown sugar, granulated sugar, pumpkin puree, applesauce, and vegetable oil until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined, then gently stir in cranberries and nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy your gluten-free treat!
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Spiced Pumpkin Cranberry Bread
Spiced Pumpkin Cranberry Bread is a delightful and aromatic quick bread that combines the warmth of fragrant spices with the tartness of cranberries and the rich flavor of pumpkin. Perfect for breakfast or as a snack, this bread is moist, flavorful, and sure to become a favorite during the fall season or any time of the year.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground ginger | 1/2 tsp |
| Ground nutmeg | 1/2 tsp |
| Brown sugar | 3/4 cup |
| Granulated sugar | 1/4 cup |
| Canned pumpkin puree | 1 cup |
| Unsweetened applesauce | 1/2 cup |
| Vegetable oil | 1/4 cup |
| Fresh or frozen cranberries | 1 cup |
| Chopped pecans or walnuts | 1/2 cup (optional) |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- In another bowl, whisk the brown sugar, granulated sugar, pumpkin puree, applesauce, and vegetable oil until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the cranberries and nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy your spiced treat!
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Pumpkin Cranberry Bread With Orange Zest
Pumpkin Cranberry Bread with Orange Zest is a delightful and revitalizing twist on the classic autumn bread. The addition of orange zest brightens the flavors, complementing the sweetness of the pumpkin and the tartness of the cranberries. This moist and flavorful bread is perfect for breakfast, an afternoon snack, or as a festive dessert during the fall season.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground ginger | 1/2 tsp |
| Ground nutmeg | 1/2 tsp |
| Brown sugar | 3/4 cup |
| Granulated sugar | 1/4 cup |
| Canned pumpkin puree | 1 cup |
| Unsweetened applesauce | 1/2 cup |
| Vegetable oil | 1/4 cup |
| Fresh or frozen cranberries | 1 cup |
| Orange zest | 1 tbsp |
| Chopped pecans or walnuts (optional) | 1/2 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- In another bowl, whisk together brown sugar, granulated sugar, pumpkin puree, applesauce, vegetable oil, and orange zest until well combined.
- Gradually mix the dry ingredients into the wet mixture until just combined; fold in cranberries and nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
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Cream Cheese Swirled Pumpkin Cranberry Bread
Cream Cheese Swirled Pumpkin Cranberry Bread is a delightful variation on the traditional pumpkin bread, infused with creamy swirls of sweetened cream cheese and tart cranberries. This moist, flavorful loaf is a perfect treat for fall gatherings, breakfast brunches, or as a festive dessert option. The rich cream cheese layer adds a luscious contrast to the spiced pumpkin and juicy cranberries, creating a deliciously indulgent experience.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Brown sugar | 3/4 cup |
| Granulated sugar | 1/4 cup |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | 1/4 cup |
| Fresh or frozen cranberries | 1 cup |
| Cream cheese, softened | 8 oz |
| Granulated sugar (for cream cheese mix) | 1/4 cup |
| Egg | 1 |
| Vanilla extract | 1 tsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together brown sugar, granulated sugar, pumpkin puree, and vegetable oil until well combined.
- Gradually incorporate the dry ingredients into the wet mixture until just combined; fold in cranberries.
- In a separate bowl, beat softened cream cheese with granulated sugar, egg, and vanilla extract until smooth.
- Pour half of the pumpkin batter into the prepared loaf pan, dollop with half of the cream cheese mixture, and swirl with a knife. Repeat with the remaining batter and cream cheese.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
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Mini Pumpkin Cranberry Muffins
Mini Pumpkin Cranberry Muffins are a perfect bite-sized treat that combines the warm spices of pumpkin bread with the tartness of cranberries. These delightful muffins are moist, fluffy, and make for a fantastic snack or breakfast option during the fall season. They are easy to prepare and can be served fresh out of the oven or stored for later enjoyment.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Salt | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Brown sugar | ½ cup |
| Granulated sugar | ¼ cup |
| Canned pumpkin puree | ¾ cup |
| Vegetable oil | ¼ cup |
| Fresh or frozen cranberries | ½ cup |
| Egg | 1 |
| Vanilla extract | 1 tsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, combine brown sugar, granulated sugar, pumpkin puree, vegetable oil, egg, and vanilla extract; mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in cranberries.
- Spoon the batter into the mini muffin tins, filling each cup about ¾ full.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
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Pumpkin Cranberry Bread Pudding
Pumpkin Cranberry Bread Pudding is a warm, comforting dessert that combines the rich flavors of pumpkin and the tartness of cranberries, all nestled in soft, custardy bread. This delightful dish is perfect for fall gatherings, making use of leftover bread while showcasing seasonal ingredients. Serve it warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra treat.
| Ingredients | Quantity |
|---|---|
| Day-old bread | 4 cups (cubed) |
| Canned pumpkin puree | 1 cup |
| Milk | 2 cups |
| Eggs | 3 |
| Granulated sugar | ¾ cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Vanilla extract | 1 tsp |
| Fresh or frozen cranberries | 1 cup |
| Salt | ¼ tsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, whisk together the pumpkin puree, milk, eggs, sugar, cinnamon, nutmeg, vanilla extract, and salt until well combined.
- Add the cubed bread and cranberries to the mixture, gently folding until the bread is thoroughly soaked.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake for 40-45 minutes, or until the top is golden brown and the pudding is set.
- Let it cool slightly before serving. Enjoy warm!
