Fresh Cranberry Pumpkin Bread

It’s the season for all things Cranberry! And I love fresh cranberries. They just burst in your mouth, which is my favorite part. 🙂

Now, cranberries mixed with pumpkin…. chefs kiss! Even though pumpkin season is wrapping up, I just had to mix these two yummy ingredients to tie the two seasons together. They’re seriously so good together.

I will say when I first made this, I thought this bread is a little bit ‘cakey’ and a little bit ‘bready’. That said, it’s really flavorful and the cranberries are so sweet! They’re the perfect balance for the pumpkin.

We ate this for dessert with some greek yogurt but I could definitely see it being delicious for brunch as well.

Let me know what you favorite bread is to make and maybe I’ll make it next time! Happy baking!

Fresh Cranberry Pumpkin Bread

Servings: 2 loafs
Time: 1 hour, 25 minutes
Difficulty: easy
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Ingredients

Cooking spray
3 ½ cups all-purpose flour
2 ½ cups white sugar
1 ½ tablespoons pumpkin pie spice
2 teaspoons baking soda
1 ½ cups canned pumpkin puree
4 eggs
⅔ cup milk
½ cup canola oil
1 (12 ounce) package fresh cranberries

Directions

Preheat the oven to 325 degrees F. Grease two 9×5-inch loaf pan with cooking spray. Set aside.
Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl. Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add to the dry ingredients and beat until well combined. Add cranberries and stir to blend.
Divide batter between the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely. Enjoy!