Pumpkin Cranberry Bread Recipe

Nothing smells like a fall kitchen like the aroma of pumpkin cranberry bread! This recipe is a family favorite that we've been enjoying for over 10 years now. Its one of our traditional holiday baking recipes, but we like to enjoy it anytime of the year!

This recipe makes two generous loaves - one for you, and one to share with neighbors. We love pumpkin cranberry bread hot out of the oven, for breakfast with a bit of softened cream cheese, or even for a party appetizer. Two favorite autumn flavors are brought together: pumpkins and cranberries. A bit of pumpkin pie spice stirred in transforms an ordinary bread recipe into something extra special.

We love family baking! My oldest child has aspirations to be a chef. So, anytime we can get into the kitchen is a treat for us both. Pumpkin cranberry bread can be made without a mixer and has simple ingredients. It's a child-friendly recipe; little ones will enjoy helping you make these treats.

Why not stir up some yummy fall goodness today?

Shopping for the ingredients for pumpkin cranberry bread should be pretty simple. Many of the staples may already be in your cabinets. If you stock up on extra pumpkin and dried cranberries, they will keep well in the pantry for months.

During the holiday baking season, canned pumpkin is often on special. Watch your newspapers and grocery aisles for sale prices.

• 1 can (15 oz.) canned pumpkin (equivalent of 1 3/4 c.)
• 1/2 c. vegetable oil
• 1 c. dried cranberries
• 2 c. granulated sugar
• 2 eggs
• 2 1/4 c. all-purpose flour
• 1 T. pumpkin pie spice
• 2 t. baking powder
• 1/2 t. salt

Directions:

Preheat oven to 350 degrees. Grease and flour two 9X5 loaf pans.

Stir together eggs, sugar, pumpkin and oil in a medium bowl. Set aside. Combine all dry ingredients (except cranberries). Add pumpkin mixture to flour mixture and combine well. Fold in dried cranberries.

Spoon mixture into prepared pans and bake for 55-60 minutes.

Remove from oven, allow to cool about 15 minutes, then use a butter knife to loosen the edges and turn upside down on a cooling rack.

Slice and enjoy!

Instead of making loaves of bread, you can make pumpkin cranberry muffins instead. I suggest making half of the regular recipe, then prepare your muffin tins as you would the loaf pans (or line with baking cups). Fill each cup 2/3 full, and bake at 350 for 23-25 minutes.

Why not replace the cranberries with coarsely chopped walnuts? Stir in 1/2 c. nuts instead - or even in addition to the fruit.

My kids love pumpkin chocolate chip bread too! We swap 3/4 c. semi-sweet chocolate chips in place of the dried cranberries. Trust me - you'll need extra napkins!

You can freeze your pumpkin bread loaf or pumpkin muffins, if desired. Simply wrap first in saran, then tightly in aluminum foil. Freeze up to 6 months.

Oh - one final tip! Pumpkin cranberry bread is a delicious treat for vegetarians, or those with peanut allergies. We love to put it out at Halloween, Thanksgiving and Christmas as a healthier alternative to cookies and pies.

If you love fall baking, harvest time is just perfect! Nothing beats the aroma of cinnamon and other spices filling the kitchen. Warm, delicious comfort food is just about an hour away!