Cranberry pumpkin chip bread –Today, we’re diving into something special—a delightful recipe for Cranberry Pumpkin Bread that’s bound to bring warmth and joy to your kitchen. This isn’t just any bread; it’s the kind of treat that fills your home with a cozy aroma and has everyone asking for seconds. So, roll up your sleeves and let’s get baking!
Cranberry Pumpkin Bread
Take a look at this beautiful bread that’s as tasty as it is inviting.
Here’s what you’re going to need:
- 1 cup canned pumpkin
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup fresh or frozen cranberries
- 1/2 cup chopped nuts (optional)
Now that we have all our ingredients ready, let’s get into the instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan so our bread won’t stick.
- In a large bowl, mix together the pumpkin, sugar, and oil until well blended. Then, stir in the eggs one at a time, mixing thoroughly after each addition.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add this dry mixture to the pumpkin mixture, stirring just until combined. Be careful not to overmix.
- Fold in the cranberries and nuts if you’re using them. They add such a delightful crunch!
- Pour the batter into your prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, allow the bread to cool in the pan for about 10 minutes, then remove from the pan and let it cool completely on a wire rack.
And there you have it! Your lovely Cranberry Pumpkin Bread, ready to be sliced and served warm. Enjoy it on its own or spread with a touch of butter for an extra treat. This is the kind of recipe that creates memories and brings everyone together. Happy baking!