Description
Delicious pumpkin cranberry loaf with fall spices and tart cranberries, perfect for any occasion.
Ingredients
Scale
- 8 ounces (227 g) pumpkin puree, 100% pure, no added spices
- 2 large eggs, room temperature
- 1/2 cup (120 ml) vegetable oil, neutral flavor (e.g., canola or light olive oil)
- 1/3 cup (80 ml) orange juice
- 1 1/2 cups (300 g) granulated sugar
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda, fresh
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 pinch ground ginger
- 2 cups (about 200 g) fresh cranberries
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350°F (175°C). This temperature helps the loaf rise evenly and bake fully.
- Step 2: Prepare Your Loaf Pan: Grease a 9×5 inch loaf pan with baking spray or butter. Optionally, line with parchment paper for easier removal. Lightly dust with flour to prevent sticking.
- Step 3: Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, orange juice, and granulated sugar until smooth and fully combined. This mixture forms the moist base for your loaf.
- Step 4: Combine Dry Ingredients: In a separate bowl, mix all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until well blended. This ensures even distribution of spices and leavening.
- Step 5: Fold Ingredients Together: Add the dry ingredients to the wet ingredients and gently stir just until combined. Avoid overmixing to prevent a dense loaf. Stop mixing about 3 minutes after adding the dry ingredients.
- Step 6: Add Cranberries: Fold in the fresh cranberries gently, distributing evenly without breaking them. If fresh cranberries tend to sink, fold them in last and gently, about 5 minutes before baking, to avoid clumping.
- Step 7: Bake Your Loaf: Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes at 350°F (175°C). To check doneness, insert a toothpick; it should come out clean. If the top browns too quickly, loosely cover with aluminum foil after 30 minutes of baking.
- Step 8: Cool Before Serving: Remove the loaf from the oven and allow it to cool in the pan for 5 minutes. This helps the loaf set and prevents breaking when removing from the pan.
Notes
- Room Temperature: Store in an airtight container up to 2 days to retain moisture and texture.
- Refrigeration: Place in an airtight container and refrigerate up to 7 days to maintain freshness.
- Freezing: Wrap tightly in plastic wrap and foil, place in freezer container for up to 3 months. Thaw at room temperature before serving.
- If batter is too thick, add 1 tablespoon (15 ml) orange juice to loosen it about 10 minutes before pouring into pan.
- Avoid overmixing to prevent dense bread; mix until just combined.
- Line pan with parchment paper and coat with baking spray if loaf sticks during removal.
- Cover loaf loosely with aluminum foil if top browns too quickly during baking.
- Serve slices with a dollop of cream cheese or butter.
- Pair with a fresh fruit salad or warm spiced cider.
- Use slices to make French toast or breakfast sandwiches.
- Add pieces to yogurt parfaits or serve with ice cream for dessert.
- Drizzle with maple syrup or honey, and sprinkle with chopped pecans or walnuts for added texture.
Nutrition
- Serving Size: 1 slice
- Calories: Not explicitly provided
- Sugar: Not explicitly provided
- Sodium: Not explicitly provided
- Fat: Not explicitly provided
- Saturated Fat: Not explicitly provided
- Unsaturated Fat: Not explicitly provided
- Trans Fat: Not explicitly provided
- Carbohydrates: Not explicitly provided
- Fiber: Not explicitly provided
- Protein: Not explicitly provided
- Cholesterol: Not explicitly provided