Pumpkin Cranberry Bread
Moist pumpkin cranberry bread filled with warm pumpkin spice and sweet dried cranberries, baked into two tender loaves.
Servings: 2 Loaves
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon + 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 3 cups granulated sugar
Wet Ingredients
- 1 15-ounce can pumpkin purée
- 4 large eggs
- 2 sticks 1 cup butter, melted
- ½ cup orange juice
Add-Ins
- 1 cup sweetened dried cranberries
Optional Cream Cheese Glaze
- 8 ounces cream cheese softened
- ¼ cup butter softened
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- Milk or half-and-half as needed
Instructions
- Preheat the oven to 350°F. Grease two 9x5-inch loaf pans.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and sugar.
- In a separate bowl, combine the pumpkin purée, eggs, melted butter, and orange juice. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the sweetened dried cranberries.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 55–60 minutes, or until a toothpick inserted into the center of each loaf comes out clean or with a few moist crumbs.
- Allow the loaves to cool in the pans for several minutes before transferring them to a wire rack to cool completely.
Optional Cream Cheese Glaze
- In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
- Add the vanilla and powdered sugar, and beat until well combined.
- Add a small amount of milk or half-and-half and mix until the glaze reaches your desired consistency. Add more, a little at a time, if needed.
- Drizzle the glaze over the completely cooled pumpkin cranberry bread before serving.
Notes
For 3 8x4-inch loaf pans: Divide the batter evenly between three greased 8x4-inch loaf pans and adjust the baking time as needed. Begin checking for doneness around 45–50 minutes.
