Description
This Pumpkin Cranberry Loaf is a moist, flavorful treat perfect for fall and holiday seasons. Combining the natural sweetness of pumpkin puree with tart fresh cranberries and warm spices, this loaf offers a delightful balance of flavors. Easy to prepare and bake, it serves as a comforting breakfast, snack, or dessert.
Ingredients
Scale
Wet Ingredients
- 8 ounces (227 g) pumpkin puree, 100% pure, no added spices
- 2 large eggs, room temperature
- 1/2 cup (120 ml) vegetable oil, neutral flavor (e.g., canola or light olive oil)
- 1/3 cup (80 ml) orange juice
- 1 1/2 cups (300 g) granulated sugar
Dry Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda, fresh
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 pinch ground ginger
Other
- 2 cups (about 200 g) fresh cranberries
Instructions
- Preheat Your Oven: Set your oven to 350°F (175°C). This temperature helps the loaf rise evenly and bake fully.
- Prepare Your Loaf Pan: Grease a 9×5 inch loaf pan with baking spray or butter. Optionally, line with parchment paper for easier removal. Lightly dust with flour to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, orange juice, and granulated sugar until smooth and fully combined. This mixture forms the moist base for your loaf.
- Combine Dry Ingredients: In a separate bowl, mix all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until well blended. This ensures even distribution of spices and leavening.
- Fold Ingredients Together: Add the dry ingredients to the wet ingredients and gently stir just until combined. Avoid overmixing to prevent a dense loaf. Stop mixing about 3 minutes after adding the dry ingredients.
- Add Cranberries: Fold in the fresh cranberries gently, distributing evenly without breaking them. If fresh cranberries tend to sink, fold them in last and gently, about 5 minutes before baking, to avoid clumping.
- Bake Your Loaf: Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes at 350°F (175°C). To check doneness, insert a toothpick; it should come out clean. If the top browns too quickly, loosely cover with aluminum foil after 30 minutes of baking.
- Cool Before Serving: Remove the loaf from the oven and allow it to cool in the pan for 5 minutes. This helps the loaf set and prevents breaking when removing from the pan.
Notes
- For easier loaf removal, lining the pan with parchment paper is recommended.
- Use fresh cranberries for best texture; frozen can be used but may affect moisture.
- Do not overmix the batter to keep the loaf tender and light.
- If the loaf top starts browning too fast, tent it loosely with foil after 30 minutes to prevent burning.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate up to 1 week.
