Pumpkin Cranberry Bread
This Pumpkin Cranberry Bread is the perfect blend of savory pumpkin and tart cranberries. Moist, flavorful, and lightly sweet, it’s delicious for breakfast or as a cozy afternoon snack with butter.
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 www.almanac.com.
Cooking tools:
- Loaf pan
- Parchment paper
- Hand mixer
- Mixing bowl
- Sifter
- Measuring cup
- Measuring spoon
- Oven
- Spatula
- Cooling rack
- Cake tester
- Wooden spoon
- Fine-mesh sieve
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1-1/4 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup cooked and mashed pumpkin
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/3 cup milk
- 1 cup dried, sweetened cranberries
- 1/2 cup chopped walnuts (optional)
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