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Pumpkin Cranberry Bread

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Pumpkin Cranberry Bread is a moist, flavorful, and festive quick bread perfect for fall breakfasts, brunches, or gifting. Sweet pumpkin puree, tart cranberries, and warm spices create a cozy flavor, while pepitas add a subtle crunch.

Ingredients

Olive or coconut oil for greasing pan

¾ cup all-purpose flour

1 cup whole grain dark rye flour

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon pumpkin pie spice

½ teaspoon sea salt

2 large eggs

¼ cup raw honey

½ cup extra virgin olive oil or coconut oil

½ teaspoon pure vanilla extract

¾ cup packed dark brown sugar

15 ounces pumpkin puree

1 cup fresh cranberries

3 tablespoons unsalted pepitas

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with olive or coconut oil.
  2. In a medium bowl, whisk together all-purpose flour, rye flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
  3. In a large bowl, beat together eggs, honey, olive oil, vanilla, and brown sugar until smooth. Stir in pumpkin puree until fully combined.
  4. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
  5. Gently fold in fresh cranberries.
  6. Pour batter into the prepared loaf pan and smooth the top. Sprinkle pepitas evenly over the top.
  7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Swap cranberries for chopped dried cherries or raisins for a different tartness.

Add a teaspoon of ground cinnamon or nutmeg for extra warmth.

Use coconut sugar instead of brown sugar for a slightly different flavor profile.

Fold in dark chocolate chips for a decadent twist.

Nutrition

Find it online: https://justsosavory.com/pumpkin-cranberry-bread/