Sweet, moist pumpkin bread loaded with fresh, tart cranberries and crunchy walnuts – take your pumpkin bread to a whole new level.
I am a firm believer that pumpkin spice has its place. With pumpkin. Not in my coffee. Not in my potato chips. Not in SPAM (Yes, it’s a thing. The very thought of SPAM grosses me out, but pumpkin spice SPAM? Why is that even a thing?) I love pumpkin muffins, pumpkin roll, pumpkin granola and this pumpkin bread. I make it every year when I spot cranberries in the market. The bread is sweet and the cranberries add a tart punch that I love.
Use canned pumpkin or fresh. I’ve made this with cheese pumpkin, kabocha and butternut and all come out great – just depends what I have from my Dreyer Farms CSA. I load it with walnuts and cranberries for a flavorful breakfast or perfect afternoon snack with a cup of hot tea. This recipe will make two loaves, perfect for gifting or wrap one and freeze it for a few weeks.
- 2 cups pumpkin puree
- 2 cups sugar
- ½ cup water
- 4 large eggs
- ½ cup canola oil
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 cup fresh cranberries
- ¾ cup walnut halves
- Preheat oven to 350° F. and butter 2 loaf pans, 8½ by 4½ inches.
- In the bowl of an electric mixer, beat together the pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and mix until smooth. Fold in cranberries and walnuts and divide batter into prepared pans.
- Bake bread in middle of oven 1 hour and 10 minutes, or until a tester comes out clean, and cool in pan on a rack 5 minutes. Turn bread out onto rack and cool completely.
I made this recipe with gluten free ingredients (by necessity – 480 g to replace the all purpose flour) and it was GREAT! I did change it a bit. I used 1/2 cup less sugar and more cinnamon (I love cinnamon) and a bit more ginger. It had a nice texture and the cranberries gave it a nice pop of color and freshness. Baked it to 190 degrees internal temperature and it was perfect. It is a keeper. Thank you.
Thanks Margot! I’ll try reducing the sugar next time I make it too!