Cranberry Pumpkin Bread

Packed with lots of flavor and vitamins and scrumptiously moist inside, this cranberry pumpkin bread is an all year round classic to savor before, during, after and between your meals.

My husband likes it plain, I like spreading some butter on it, and of course my son puts a spoonful jam on it. Everybody has a different approach, but there is one single truth that everybody likes it a lot. Of course I’m talking about this great cranberry pumpkin bread.

There are countless bread recipes on the net. Most of them are nice recipes as long as you use fresh and high quality ingredients. So what ingredient can be fresher than pumpkin in fall? And what ingredient can make a better bread than pumpkin? For all these reasons, I love this easy pumpkin cranberry bread a lot. Yeah, it’s really easy to make. Mix everything, pour into a loaf pan and bake. That’s all.

When you bake bread at home, there are some basic rules you have to follow. Always mix the liquids first, then add the other stuff like flour or dried fruits or nuts, and always put the mixture in a hot oven. Every recipe tells for how long and you have to bake, but the time may change a little as every oven has a different characteristic and style! Some ovens bake earlier than normal and some do it a little later. So you need to make your own adjustment about the time and temperature.

For this cranberry pumpkin bread, I used fresh pumpkin puree, but had to use dried cranberries as no fresh cranberries were available. You can substitute cranberry with any other type of berry or nut or chocolate chips. Everything goes great inside pumpkin bread, and a cup of coffee goes great with it.

Yields 1 loaf

Cranberry Pumpkin Bread

Packed with lots of flavor and vitamins and scrumptiously moist inside, this cranberry pumpkin bread is an all year round classic to savor before, during, after and between your meals.

15 minPrep Time

55 minCook Time

1 hr, 10 Total Time

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Ingredients

• 1 cup pumpkin puree
• ½ cup Greek yogurt
• ¼ cup oil (I used olive oil)
• 3 eggs
• 1 cup sugar
• 1 tsp vanilla extract
• 1 ½ cup flour
• 1 tsp turmeric
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp salt
• 1 ½ tsp baking powder
• 3/4 cup dried cranberry (1/2 cup for the mixture, ¼ cup for toping)
• 1 tbsp brown sugar & ¼ tsp cinnamon (for topping)

Instructions

1. Preheat oven to 350 F (180 C)
2. Line the bottom of a 24x13 cm loaf pan with parchment paper and butter the uncovered sides
3. In a large bowl mix the sugar and egg with an electric mixer for 1-2 minutes
4. Add the pumpkin puree, yogurt, oil and vanilla extract and mix until well combined
5. In another bowl sift all the powders (flour, baking powder, cinnamon, turmeric, ground ginger and salt)
6. Add the powder mixture into the wet mixture
7. Carefully mix with a whisk until combined
8. Flour ½ cup dried cranberry and get rid of the extra flour
9. Add the berries into mixture and roughly mix with a whisk (Do this at the very last moment so that cranberries do not gather at the bottom)
10. Pour the mixture into loaf pan
11. Mix the brown sugar and cinnamon for topping
12. Top the loaf with this mixture and ¼ cup cranberry
13. Bake for 55 minutes (until a toothpick comes out clean)
14. Don’t slice before cools down

6.6.15

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