Cranberry Pumpkin Bread–a Holiday Treat!

It is almost the holidays and my house seems full of goodies and sweets.  I usually make pumpkin pecan bread but was intrigued with the idea of adding cranberries to the mix.  Cranberries are a learned taste because they temper the overall sweetness, and I’m all for that.  This little quick bread give me diversity in our breakfasts–I spread a couple of slices with softened butter and it adds a new accompanying flavor to our usual scrambled eggs.  For lunch or snacks, I spread cream cheese on top.  A very satisfying, tasty snack, indeed.

I find quick breads to be easy baking for gifts to neighbors or friends.  They usually really appreciate something homemade.  It seems not many people are making quick breads anymore.  I think having banana bread, pumpkin pecan bread or now this cranberry pumpkin bread is a treat to savor and share with family and friends.  If you are looking for inspiration this year–try making this recipe or one of the others.  Making memories is what it’s all about!  Enjoy!

Cranberry Pumpkin Bread
 
Ingredients
  • 3 cups Baking Free gluten-free All Purpose Flour (372 g)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon each: ground ginger, nutmeg, and cloves
  • 3 Large eggs
  • 2 cups canned pumpkin puree
  • 1 cup canola oil
  • ⅔ cups sugar
  • ⅔ cups packed brown sugar
  • 3 teaspoons vanilla
  • 1 cup dried cranberries (separated and dusted with 1 teaspoon flour)
  • 1 cup chopped pecans
Instructions
  1. In a large bowl, combine the flour, salt, baking powder, baking soda and spices. Set aside. In another bowl that fits a stand mixer combine the eggs, pumpkin, oil sugars and vanilla. Mix on low to combine. Gradually mix in the dry ingredients until all is combined. By hand, scrape the edges of the bowl and fold in the cranberries and chopped pecans.
  2. Pour into two greased 8X4-inch loaf pans. Bake at 350 degrees F for 50-55 minutes until a toothpick inserted int he center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cool completely before wrapping in plastic. Each loaf makes about 12 slices.

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