Easy and healthy, this perfectly spiced pumpkin quick bread is made with fresh cranberries! It is the best fall treat. 🙂
As deep as my love for pumpkin is, my love for cranberries–FRESH cranberries–is almost just as great. There’s just something about that tartness that is super appealing to me! Every fall, you can find me raiding the produce section at my grocery store, filling my freezer with bags of fresh cranberries just in case a craving for fresh cranberry relish strikes in mid-March, when nary a bag of cranberries can be found. The fact that most of those bags get used up the following fall is something that I hope my husband doesn’t notice… but truthfully, he probably does [especially since we moved this year and had to empty our fridge/freezer entirely in the process. But that’s a subject for another day, right?!]. I was a Girl Scout back in the day and fully believe in being prepared.
Being prepared is always a good thing when it leads you to the kitchen where a slice of this lovely pumpkin cranberry bread is waiting! This bread is everything that fall should be–filled with warm spices, a little indulgence, and a hint of crisp tartness. Mmm, my mouth is just watering at the thought of this bread… even though it’s long gone. #mustmakeanotherloafsoon
I always go back and forth between whether butter or oil makes the best quick bread or muffins. It really just depends, I think. I have favorite recipes in each category, but usually they call for quite a bit. Not this recipe! The three tablespoons of oil below is definitely not a typo–that oil, combined with yogurt, eggs, and pumpkin provides the perfect base for this quick bread. If fresh cranberries aren’t your thing [tear!], stirring in some dried cranberries or even chopped apples would be divine! For the chocaholics, try this recipe for pumpkin chocolate chip mini muffins–you won’t regret it! Enjoy!
one year ago: Cranberry and Cream Cheese Muffins
two years ago: Pumpkin Graham Muffins
three years ago: Pollo alla Poggia Alloro [Roasted Chicken]
four years ago: Homemade Maple & Brown Sugar Almond Butter
five years ago: Pumpkin Soup & Homemade Croutons
Pumpkin Cranberry Bread
from The Sweets Life
- 1 1/2 cups white whole wheat flour [or 1 cup whole wheat flour + 1/2 cup all-purpose]
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 3/4 cup sugar
- 7 1/2 ounces pumpkin puree [half of a 15 ounce can, about 1 cup]
- 2 large eggs
- 3 tablespoons canola oil
- 1/3 cup plain or vanilla yogurt [applesauce could probably work too]
- 1/4 cup milk
- 3/4 cup chopped fresh cranberries
Preheat oven to 350 degrees F. Spray a 9×5 inch loaf pan with cooking spray and set aside.
Stir together flour, pumpkin pie spice, and baking soda in a medium bowl and set aside.
With a mixer, beat together sugar, pumpkin, eggs, canola oil, yogurt, and milk. Fold in flour mixture and beat until just combined. Stir in cranberries.
Transfer batter to the prepared pan, then bake for about 60 minutes or until a toothpick inserted in the center comes out clean. Don’t overbake! Cool completely before cutting–you can let cool in the pan for 15-20 minutes before loosening with a knife and inverting on a wire rack. Store covered at room temperature for up to three days. This bread also freezes great!