Pumpkin Cranberry Bread
This pumpkin cranberry bread is soft, moist, lightly spiced, and full of tart cranberries. It's easy to make and perfect for fall and winter baking.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at realbalanced.com.
Cooking tools:
- Loaf pan
- Muffin tin
- Cooling rack
- Parchment paper
- Toothpick
- Chef's knife
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Oven
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cup fresh or frozen cranberries (divided)
- 1 ½ teaspoons pumpkin pie spice
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- 7 ½ oz canned pumpkin (1 ¼ cups + 2 Tablespoons, or half a 15-ounce can)
- 1 ⅓ cups granulated sugar
- 2 large eggs
- ½ cup avocado oil, canola oil, or vegetable oil
- ⅓ cup orange juice
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