Description
This moist cranberry pumpkin bread is made with pumpkin purée, dried cranberries, chocolate chips, walnuts, and cinnamon. It’s an easy no-mixer fall quick bread for breakfast, snacking, or dessert.
Ingredients
Scale
- 1¾ cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 1 cup canned pure pumpkin purée
- ½ cup (1 stick/113 g) unsalted butter, melted and slightly cooled
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ⅓ cup dried cranberries
- ⅓ cup chopped walnuts
- ⅓ cup semisweet chocolate chips, divided
Instructions
- Preheat the oven to 350°F. Lightly grease an 8½ × 4½-inch loaf pan. Line it with parchment paper, leaving approximately 2 inches hanging over the long sides, then lightly grease the parchment.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, whisk the pumpkin purée, melted butter, granulated sugar, brown sugar, eggs, milk, and vanilla until smooth.
- Add the dry ingredients to the pumpkin mixture. Fold gently with a spatula until only a few streaks of flour remain.
- Fold in the dried cranberries, walnuts, and most of the chocolate chips, reserving approximately 2 tablespoons of chocolate chips for the top. Do not overmix.
- Transfer the batter to the prepared pan and spread it evenly. Sprinkle the reserved chocolate chips over the top.
- Bake for 55–65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil during the final 15 minutes.
- Cool the bread in the pan for 20 minutes. Lift it out using the parchment overhang and transfer it to a wire rack to cool completely before slicing.
Notes
- Use pure pumpkin purée, not pumpkin pie filling.
- If the dried cranberries are very firm, soak them in warm water for 10 minutes. Drain and pat them completely dry before adding them.
- Pecans may be substituted for walnuts.
- In a 9 × 5-inch loaf pan, begin checking the bread at 50 minutes.
- Store the cooled bread at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55-65 minutes (then 1 hour cool)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 415
- Sugar: 28.5 g
- Sodium: 295 mg
- Fat: 19.5 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 6 g