Fall is here and that means it’s time to start baking all things pumpkin!
If you are looking for a delicious change of pace from the standard pie and cookie lineup of treats I know you are going to love this pumpkin cranberry bread loaf recipe.
It comes together easily and has so much fantastic flavor in each slice. I know you are going to love the combination of comforting pumpkin and plump cranberries. It’s sweet yet spicy.
Check out the recipe below.
Pumpkin Cranberry Loaf Recipe For Fall
- 3 3/4 cup all-purpose flour
- 3 cups granulated sugar
- 4 tsp. pumpkin pie spice
- 1 tsp. allspice
- 2 tsp. baking soda
- 1 tsp. salt
- 4 eggs room temp.
- 1 15-oz can pumpkin puree
- 1/2 cup vegetable oil
- 2 cups of dried cranberries
- 2 9×5 loaf pans
Preheat oven to 350 degrees.
Spray your non-stick baking spray into each pan evenly coated.
In a large bowl, add your flour, sugar, pumpkin pie spice, allspice, baking soda, and salt, mix to combine.
In another smaller bowl, add your eggs, pumpkin, and canola oil and mix to combine.
Pour these ingredients into your dry ingredient mixture.
Mix until combined
Fold in cranberries.
Pour evenly into two 9×5″ bread pans.
Bake for 65-80 minutes, until a toothpick inserted into the center, comes out clean.
Let it cool for a few minutes before removing it from baking pans.
We hope you enjoy this fun Autumn recipe. It will be sure to be a new family favorite.
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