Pumpkin Cranberry Quick Bread {Naptime Entertaining}
Last week my friend Valessa asked me if I had a recipe for Pumpkin Cranberry Bread. I quickly realized, to my horror, that I have this classic Pumpkin Chocolate Chip Bread on my website but haven’t posted any major pumpkin bread recipe since (!) I am a little amazed by this since I adore making a quick loaf of pumpkin bread here and there with my daughter and clearly have not thought to mention my recipe for this simply awesome snack in this space. Oops!
We most recently baked this bread last week when my daughter was off from school for a parent-teacher conference day. We needed a mellow afternoon activity and I was also looking to produce a loaf of something that could serve as a school snack for the latter half of the week. In addition to snack perfection I also like to use this recipe for entertaining. It is ideal for slicing and serving on a brunch or dessert platter.
For this batch we chose to add craisins since they are a current favorite fruity snack. However, in the past I’ve added everything from mini chocolate chips, to chopped walnuts, and, even, blueberries. They’ve all be delicious and you should feel free to add whatever suits your taste. So, without further ado, as well as apologies for this taking way too long to post this family favorite, here is an awesome recipe for a quick pumpkin bread that is perfect for fall!
Recipe
Pumpkin Cranberry Quick Bread
makes 1 loaf. (The “quick” part about is how easily the batter comes together)
Ingredients
| ½ | cup vegetable oil |
| 1 | cup granulated sugar |
| 2 | large eggs |
| 1 | cup pumpkin puree (not pumpkin pie filling) |
| 1/3 | cup water |
| 1 | teaspoon vanilla extract |
| 1 2/3 | cups all-purpose flour |
| ¼ | teaspoon baking powder |
| 1 | teaspoon baking soda |
| 1 | teaspoon kosher salt |
| 1 | teaspoon ground cinnamon |
| ½ | teaspoon nutmeg |
| 1 | cup craisins tossed with 1 teaspoon flour |
Instructions
1. Preheat the oven to 350 degrees F. Butter and flour a 9 x 5 loaf pan and set aside.
2. In one large mixing bowl mix the oil, sugar and eggs until well blended. Then, stir in the pumpkin and nutmeg until everything is completely smooth.
3. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Pour it slowly into the pumpkin mixture while stirring slowly with a your spoon. Keep stirring until all of the flour is incorporated, especially from the sides and bottom of the bowl.
4. Toss the craisins with the flour and stir them into the batter until just incorporated. Pour the batter into the prepared loaf pan and bake it for 60 minutes to 1 hour 10 minutes, or until a cake tester comes out clean and the top springs back when touched. Allow the bread to cool for 10 minutes in pan. Then, invert the pan to remove the bread and let the bread cool completely on a wire rack. Slice and serve!
Naptime Notes
Naptime Recipe Serving ideas
We adore this simple bread sliced and served a breakfast or lunch. It is also great for a brunch buffet or sent to school for snack time. For a real treat toast it and serve with a pat of butter!
Naptime Stopwatch
15 minutes prep time, 60 minutes bake time
Naptime Reviews
This simple bread is a snack staple in our house!
There is a small error in the recipe. You should mix together the pumpkin, water and VANILLA. The nutmeg will be added later with the dry ingredients. Cheers!
I made this quick bread last night and brought it to work today. It was absolutely delicious. Staff gobbled it up. At the last minute I almost substituted chopped walnuts for the Craisins but I’m glad I did not. This recipe is a keeper Naptime Chef. (thanks for the recipe correction Sara))
I am really glad, Catherine!! The nuts might be tasty too, I’ll have to give that a try sometime!