Description

This delicious Pumpkin Cranberry Loaf combines the warm, spiced flavors of pumpkin and traditional autumn spices with tart fresh cranberries for a moist, flavorful bread perfect for fall breakfasts or snacks. The loaf is easy to make, baked to a tender crumb and a perfect balance of sweet and citrusy notes from the orange juice, making it an ideal treat for the holiday season or any cozy occasion.

Ingredients

Scale

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

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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

For easier removal, line the loaf pan with parchment paper and grease the sides.
Using room temperature eggs helps the batter mix more smoothly.
Fresh cranberries provide the best texture and flavor; if using frozen, do not thaw before folding them in to prevent discoloration and sogginess.
If the top of the loaf begins to brown too quickly, tent it with aluminum foil to prevent over-browning.
Allowing the loaf to cool slightly before removing from the pan helps maintain its shape and prevents crumbling.

Prep Time: 15 minutes
Cook Time: 50 to 55 minutes
Category: Baking
Method: Baking
Cuisine: American