If you’re looking for a cozy, flavorful treat that perfectly captures the essence of autumn, this Pumpkin Cranberry Loaf Recipe is exactly what you need. Bursting with the warm spices of cinnamon, nutmeg, and cloves, combined with the natural sweetness of pumpkin puree and the bright pop of fresh cranberries, this loaf is a delightful balance of comforting and vibrant flavors. It’s moist, tender, and just sweet enough to enjoy with your morning coffee or as an afternoon snack. Trust me, once you try this Pumpkin Cranberry Loaf Recipe, it’ll quickly become a beloved staple in your baking rotation.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to baking a delicious Pumpkin Cranberry Loaf Recipe. Each ingredient plays a crucial role—whether it’s providing moisture, a touch of sweetness, or that perfect blend of autumnal spice that makes this loaf irresistible.
- Pumpkin puree: Using 100% pure pumpkin puree without added spices allows you to control the flavor and keeps the loaf moist and tender.
- Large eggs: Eggs help bind all the ingredients and add structure to ensure a perfect loaf.
- Vegetable oil: A neutral oil like canola or light olive oil imparts richness without overpowering the delicate pumpkin flavor.
- Orange juice: Adds a subtle citrus brightness that complements the tart cranberries beautifully.
- Granulated sugar: Sweetens the loaf just enough, balancing the earthiness of pumpkin and the tartness of cranberries.
- All-purpose flour: The base that holds everything together, making sure your loaf has that perfect crumb.
- Baking soda: Works as a leavening agent to make sure your loaf rises light and fluffy.
- Salt: Enhances all the other flavors, including the spices and fruit.
- Ground cinnamon, nutmeg, cloves, and ginger: These warm spices infuse the loaf with classic autumnal aroma and flavor.
- Fresh cranberries: Provide vibrant color and tart bursts that contrast wonderfully with the sweet pumpkin batter.
How to Make Pumpkin Cranberry Loaf Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 350°F (175°C). This moderate temperature ensures your Pumpkin Cranberry Loaf Recipe bakes evenly and develops a lovely golden crust without drying out.
Step 2: Prepare Your Loaf Pan
Next, grease a 9×5-inch loaf pan using baking spray or butter. For an easy release, you can line it with parchment paper and lightly dust with flour. This step makes all the difference when it’s time to remove your perfectly baked loaf.
Step 3: Mix Wet Ingredients
In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, orange juice, and granulated sugar until smooth. This blend forms the moist and flavorful base that keeps your loaf dense yet tender.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the flour, baking soda, salt, and your autumn spice mix of cinnamon, nutmeg, cloves, and ginger. Mixing these dry ingredients evenly ensures every bite is infused with consistent, mouthwatering warmth.
Step 5: Fold Ingredients Together
Slowly add your dry ingredients into the wet, folding gently to combine. Be careful not to overmix; a few small lumps are totally fine. Overworking the batter can make the loaf tough, so mixing just enough guarantees a tender crumb.
Step 6: Add Cranberries
Carefully fold in the fresh cranberries last. This keeps them intact so you get gorgeous pops of bright red throughout the loaf. If your cranberries tend to clump or sink, mixing them in just before baking helps maintain even distribution.
Step 7: Bake Your Loaf
Pour the batter into your prepared pan and pop it in the oven. Bake for 50 to 55 minutes. Around 30 minutes in, keep an eye on the top—if it’s browning too quickly, tent a piece of foil over it. Insert a toothpick near the end to check doneness; it should come out clean or with just a few moist crumbs.
Step 8: Cool Before Serving
Once baked, let the loaf cool in the pan for about 5 minutes. This resting time helps it set, so when you remove it, your slices hold beautifully without crumbling apart.
How to Serve Pumpkin Cranberry Loaf Recipe
Garnishes
A simple dusting of powdered sugar adds a delicate, snowy effect that looks festive and tastes lightly sweet. You can also spread a thin layer of cream cheese frosting or honey butter for a luscious finish that complements the spices perfectly.
Side Dishes
This loaf pairs wonderfully with a hot cup of chai tea, spiced coffee, or even a creamy latte. For a brunch spread, serve alongside scrambled eggs or a fresh fruit salad to balance the loaf’s warmth with some brightness.
Creative Ways to Present
For a cozy fall gathering, slice the loaf and serve on a rustic wooden board with small bowls of whipped cream and nut toppings. You can even transform the Pumpkin Cranberry Loaf Recipe into delightful French toast slices, lightly pan-fried and topped with maple syrup and extra cranberries.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Pumpkin Cranberry Loaf covered tightly at room temperature for up to two days. For longer freshness, store it wrapped in plastic wrap or in an airtight container in the fridge for up to a week.
Freezing
This loaf freezes beautifully! Wrap it well in plastic wrap and aluminum foil, or stash individual slices in freezer bags. Frozen Pumpkin Cranberry Loaf Recipe stays delicious for up to three months and thaws quickly at room temperature.
Reheating
To enjoy your loaf warm, reheat slices in the microwave for about 15 to 20 seconds, or in a toaster oven until slightly crisp around the edges. This helps revive the flavors and makes it taste freshly baked all over again.
FAQs
Can I use canned cranberries instead of fresh for the Pumpkin Cranberry Loaf Recipe?
Fresh cranberries are preferred for their tartness and texture, but you can use thawed frozen cranberries if fresh aren’t available. Avoid using canned cranberries as they’re usually sweetened and can alter the balance of flavors.
Can I substitute the vegetable oil with butter?
Yes! Melted butter adds a rich flavor and slightly denser texture, which can be delicious as well. Just substitute the same amount of butter for the oil in the recipe.
Is it possible to make this loaf gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free baking blend designed to replace flour cup for cup. Make sure it contains xanthan gum to help with the structure.
How can I make the loaf more moist?
Using full-fat pumpkin puree and not overmixing the batter are key. Adding an extra tablespoon of oil or a splash more orange juice can also boost moisture without changing the flavor much.
Can I add nuts or other fruits to the Pumpkin Cranberry Loaf Recipe?
Definitely! Chopped walnuts or pecans are fantastic additions for crunch. You can also toss in some raisins or chopped dried apricots along with the cranberries for extra bursts of sweetness and texture.
Final Thoughts
There’s something truly special about a homemade Pumpkin Cranberry Loaf Recipe—its inviting aroma, the beautiful burst of cranberries within, and the perfect mix of spices that warm your soul. Whether you’re baking for a cozy weekend breakfast or a festive gathering, this loaf is guaranteed to bring smiles and full bellies. Give it a try, and I promise it’ll become as cherished in your kitchen as it is in mine.
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Pumpkin Cranberry Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Pumpkin Cranberry Loaf is a moist, spiced quick bread perfect for autumn and holiday seasons. Packed with fresh cranberries and warm fall spices, it offers a beautiful balance of sweet and tart flavors in a tender, golden loaf. Ideal for breakfast, snacks, or dessert, it bakes quickly and is sure to delight pumpkin fans.
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 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
Add-ins
- 2 cups (about 200 g) fresh cranberries
Instructions
- Preheat Your Oven: Set your oven to 350°F (175°C). This temperature helps the loaf rise evenly and bake fully.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Use fresh cranberries for best texture and flavor; frozen can be used but thaw and drain excess moisture.
- Overmixing the batter can make the loaf dense and tough, so mix just until ingredients are combined.
- Allow the loaf to cool completely before slicing for clean, even slices.
- If cranberries tend to sink in your batter, fold them in just before baking to keep them distributed.
- Store leftover loaf wrapped tightly at room temperature for up to 3 days or refrigerate up to 5 days.
- This loaf also freezes well; wrap tightly and freeze for up to 3 months.
