You know what’s funny? I posted my recipe for Pumpkin Gingerbread on September 30, 2016. Four short years ago, that was early for a pumpkin recipe. I was thinking, “Ooooo, I’ll get this in early and people will be excited.” Oh how times have changed. Fall starts earlier every year doesn’t it? In stores, Halloween starts on July 5th, Christmas just before Labor Day and my beloved Thanksgiving is ignored completely. Oh well, nothing I can do about it. I will give 2020 a pass for starting everything so early because… well, you know why.
Reminder: Quick Breads are my jam! I love them! I could eat them constantly. They are a great way to satisfy my baking obsession, make people feel special and make the house smell amazing all with very little effort. Plus, it’s like being allowed to eat cake for breakfast sans guilt. Quick breads are the best!
As previously mentioned, I make a pumpkin gingerbread recipe that everyone adores. And I mean EVERYONE! I am kind of known for it. Funnily enough my husband (who does not like cranberries) prefers this Pumpkin Cranberry Bread. I always get so happy when I can change someone’s mind about an ingredient.
I have not seen cranberries in the store yet but I always have them on hand. You all know how much I love to freeze things. I think I have a 3lb bag in the deep freeze and a “regular” bag in the kitchen. And those are just the cranberries I know about. Cranberries freeze beautifully! Stock up when you see them and just throw them in the freezer. You will always be good to go.
And of course, quick breads freeze perfectly too. Make as much as you want and always have a little loaf of comfort available to you (or for a friend, or teacher, or healthcare worker… you get the picture).
I first got this recipe off Allrecipes.com. I have tweaked it ever so slightly below; not the ingredients but the preparation. If you want the original recipe click here. Otherwise, let’s get started!
First I put all the dry ingredients in a sieve over a large piece of parchment paper. Then, I sift them all directly onto the parchment.
Next, mix all the wet ingredients in a large mixing bowl. Sidebar- I like to use freshly squeezed juice whenever juice is called for in a recipe. I did not have oranges but I did have clementines. An easy substitution. You can also use store bought orange juice but I really prefer freshly squeezed.
You can now fold up the the parchment paper (like a little funnel) and gradually add the dry ingredients to the wet while mixing (especially if using a stand mixer). Very important when baking: only mix until JUST combined. You don’t want to overmix. It’s ok if it’s lumpy.
Then, add the fresh or frozen cranberries and fold until just distributed through the batter.
Pour into prepped loaf pans and bake! YUM!! Happy Fall!
FYI- this is a great Thanksgiving morning breakfast. Freeze it and pull it out the night before. All the fall flavors with zero effort Thanksgiving morning. You will be busy enough!
Pumpkin Cranberry Bread
Makes 2 Loaves
3 c Flour
5 tsp Pumpkin Pie Spice (1 T + 2 tsp)
2 tsp Baking Soda
1 1/2 tsp Salt
3 c Sugar
1 c Vegetable Oil
15 oz can Pumpkin (not pumpkin pie filling)
1/2 c Freshly Squeezed Orange Juice*
4 Eggs, room temperature
1 c fresh or frozen Cranberries
Preheat oven to 350. Grease two loaf pans and line with parchment paper. Grease the parchment paper and then flour the pans.
Sift together the first 4 ingredients.
In bowl of a stand mixer (or large mixing bowl and using a handheld mixer) combine the sugar and oil. Add the pumpkin, mix. Add the orange juice, mix.
Scrape the bowl then add the eggs while beating, one at a time. Scrape the bowl again.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Batter will be lumpy.
Switch to a spatula. Add cranberries and fold until evenly distributed.
Pour batter into prepared pans.
Bake 60-65 minutes or until toothpick comes out clean.
Cool in pans on wire rack for 15 minutes. Remove loaves from pans and allow to cool on rack completely.
*I substituted clementine juice because I already had those at home. You can use store bought orange juice but freshly squeezed is definitely better!
Pumpkin Cranberry Bread
- 3 c Flour
- 5 tsp Pumpkin Pie Spice 1 T + 2 tsp
- 2 tsp Baking Soda
- 1 1/2 tsp Salt
- 3 c Sugar
- 1 c Vegetable Oil
- 15 oz can Pumpkin not pumpkin pie filling
- 1/2 c Freshly Squeezed Orange Juice*
- 4 Eggs room temperature
- 1 c fresh or frozen Cranberries
- Preheat oven to 350. Grease two loaf pans and line with parchment paper. Grease the parchment paper and then flour the pans.
- Sift together the first 4 ingredients into a medium bowl (or on parchment paper).
- In bowl of a stand mixer (or large mixing bowl and using a handheld mixer) combine the sugar and oil. Add the pumpkin, mix. Add the orange juice, mix.
- Scrape the bowl then add the eggs, while beating, one at a time. Scrape the bowl again.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Batter will be lumpy.
- Switch to a spatula. Add cranberries and fold until evenly distributed.
- Pour batter into prepared pans. Bake 60-65 minutes or until toothpick comes out clean.
- Cool in pans on wire rack for 15 minutes. Remove loaves from pans and allow to cool on rack completely.