Do pumpkin and cranberry go together?

Absolutely, they're a match made in heaven! Pumpkin brings a lovely warm, earthy sweetness, especially when paired with those cozy spices. Cranberries, on the other hand, burst with a tart, bright flavor. This creates an amazing balance in your pumpkin cranberry bread , where the tanginess of the cranberries perfectly cuts through the richness of the pumpkin. Each bite is exciting and full of complementary flavors.

Why is my pumpkin bread not moist?

If your homemade pumpkin cranberry bread turned out a bit dry, there are a few common reasons. Overmixing the batter is a big one; it develops too much gluten, which can make any quick bread tough. Also, ensure you're using the right amount of oil or fat, as these are crucial for moisture. And finally, overbaking can quickly dry out your loaf, so always keep an eye on your baking time and trust that skewer test!

Can I use fresh cranberries instead of dried in baking?

Yes, you definitely can! In fact, this specific pumpkin cranberry bread recipe calls for fresh or thawed frozen cranberries because they are fantastic. As they bake, they burst and release their juicy, tart flavors, adding a wonderful texture and freshness. If you only have dried cranberries on hand, you can still use them, but I recommend soaking them in hot water for about 10-15 minutes first to plump them up before adding them to your batter. For another delicious bread with berries, check out this Lemon Blueberry Sourdough Bread recipe. For more on the classic preparation, take a look at this helpful guide on Allrecipes for pumpkin cranberry bread .

Why did my cranberry bread turn green?

Don't panic if you see a greenish tint around your cranberries! This is a completely harmless chemical reaction. The acid in cranberries can react with baking soda (an alkali) in the batter, causing a color change, especially while the pumpkin cranberry bread is still warm. Your bread is perfectly safe and still absolutely delicious to enjoy, it’s just a little bit of natural kitchen chemistry at play!

Pumpkin Cranberry Bread: Delicious Loaves (Makes 2)

Name: Pumpkin Cranberry Bread
Prep time: 15 min
Cook time: PT-488138H27M59S
Total time: PT-488138H27M59S
Ingredients: All-purpose flour: 3-3/4 cups; Granulated sugar: 3 cups; Pumpkin pie spice: 4 teaspoons; Baking soda: 2 teaspoons; Salt: 1 teaspoon; Large eggs, room temperature: 4; Solid-pack pumpkin (not pie filling): 1 can (15 ounces); Canola oil: 1/2 cup; Fresh or frozen cranberries, thawed: 2 cups; Chopped walnuts: 1 cup

Description

Bake a cozy, flavorful pumpkin cranberry bread with this easy recipe. Enjoy two moist, spiced loaves perfect for any occasion.

Ingredients

All-purpose flour: 3-3/4 cups
Granulated sugar: 3 cups
Pumpkin pie spice: 4 teaspoons
Baking soda: 2 teaspoons
Salt: 1 teaspoon
Large eggs, room temperature: 4
Solid-pack pumpkin (not pie filling): 1 can (15 ounces)
Canola oil: 1/2 cup
Fresh or frozen cranberries, thawed: 2 cups
Chopped walnuts: 1 cup

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans, or line with parchment paper.

2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking soda, and salt until nicely combined.

3. In a separate medium bowl, beat the eggs. Add the solid-pack pumpkin and canola oil. Whisk until smooth and fully combined.

4. Pour the wet ingredients into the dry ingredients. Stir gently, just until moistened, being careful not to overmix.

5. Gently fold in the fresh or thawed cranberries and chopped walnuts, distributing them evenly.

6. Divide the batter evenly between the two prepared loaf pans.

7. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.

8. If the tops of your pumpkin cranberry bread start to brown too quickly, loosely tent them with aluminum foil for the last 15-20 minutes of baking.

9. Let the bread cool in the pans for about 10-15 minutes before carefully removing them to a wire rack to cool completely.

Notes

Room Temperature Eggs: Ensure eggs are at room temperature for smoother batter.

Don’t Overmix: Mix batter just until dry ingredients are moistened to avoid a tough loaf.

Flour Dusting Trick: Lightly toss cranberries and walnuts in a tablespoon of flour to prevent sinking.

Keep it Moist: Pumpkin puree and canola oil are crucial for a tender, moist texture.

Spice Adjustment: Adjust pumpkin pie spice to your liking for a bolder flavor.

Sweet Swaps: Try pecans or white chocolate chips instead of walnuts.

Nut-Free Option: Omit walnuts for a nut-free version.

Glaze It Up: Drizzle with a simple glaze of powdered sugar and orange juice or milk.

Serving Suggestions: Enjoy warm with cream cheese, butter, or whipped cream.

Make it Mini: Recipe works for muffins (20-25 mins bake time) or mini loaves (30-40 mins bake time).

Cranberry Color: A greenish tint around cranberries is a harmless chemical reaction with baking soda.

Dried Cranberries: If using dried, soak in hot water for 10-15 minutes to plump up before adding.

Prep Time: 15 minutes
Cook Time: 1 hrs 05 minutes
Category: Bread
Method: Baking