Mom’s Spiced Pumpkin Cranberry Loaf
This delightful recipe for Mom's Spiced Pumpkin Cranberry Loaf comes straight from my mother's treasured recipe box. It's a comforting quick bread that combines the earthy sweetness of pumpkin with the tartness of cranberries, giving each slice a burst of flavor. Perfect for breakfast or as a snack, this loaf is easy to prepare and is sure to evoke warm memories of home. Whether you use sweetened dried cranberries, fresh, or frozen, the result is a moist, flavorful bread that fills your kitchen with inviting aromas. Bake a couple of loaves to share or gift to friends and family — they'll love it!
N/A
Servings
150
Calories
10
Ingredients
Ingredients
All-purpose flour
3 cups (sifted)
Pumpkin pie spice
1 tablespoon and 2 teaspoons (mixed)
Baking soda
2 teaspoons (added dry)
Salt
1 1/2 teaspoons (added dry)
Granulated sugar
3 cups (added wet)
Canned pumpkin
1 (15 ounce) can (pureed)
Large eggs
4 (beaten)
Vegetable oil
1 cup (added wet)
Orange juice or water
1/2 cup (added wet)
Cranberries (fresh, dried or frozen)
1 cup (whole)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour two 9 x 5 inch loaf pans to ensure easy release after baking.
2
In a large mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt until well combined.
3
In another large mixing bowl, combine the granulated sugar, canned pumpkin, large eggs, vegetable oil, and orange juice. Mix using an electric mixer on medium speed until the mixture is just combined and smooth.
4
Pour the wet pumpkin mixture into the dry flour mixture. Gently stir with a spatula or wooden spoon until just moistened; be careful not to over-mix.
5
Fold in the cranberries until evenly distributed throughout the batter.
6
Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula.
7
Bake in the preheated oven for 60-65 minutes, or until a wooden toothpick inserted in the center of the loaves comes out clean.
8
Once baked, allow the loaves to cool in the pans on a wire rack for about 10 minutes, then carefully remove them from the pans and transfer them directly to the wire rack to cool completely before slicing.
Nutrition Information
6g
Fat
25g
Carbs
1.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mom’s Spiced Pumpkin Cranberry Loaf?
It is a comforting quick bread that combines the earthy sweetness of pumpkin with the tartness of cranberries, based on a family recipe.
What size loaf pans are needed for this recipe?
You will need two 9 x 5 inch loaf pans.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How many loaves does this recipe make?
This recipe makes two moist loaves.
Can I use frozen cranberries in this pumpkin loaf?
Yes, you can use fresh, frozen, or sweetened dried cranberries.
How long does the pumpkin cranberry loaf take to bake?
The loaves take approximately 60-65 minutes to bake.
How do I know when the bread is finished baking?
The bread is done when a wooden toothpick inserted into the center of the loaves comes out clean.
What kind of flour is required?
The recipe calls for 3 cups of sifted all-purpose flour.
How much pumpkin puree is used?
You will need one 15-ounce can of canned pumpkin.
Can I use water instead of orange juice?
Yes, you can use either 1/2 cup of orange juice or water.
How many eggs are needed for this recipe?
The recipe requires 4 large eggs, beaten.
What is the calorie count per serving?
Each serving contains 150 calories.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly quick bread recipe.
What spices are used in this bread?
The recipe uses 1 tablespoon and 2 teaspoons of pumpkin pie spice.
How much oil is in the recipe?
The recipe calls for 1 cup of vegetable oil.
How should I prepare the loaf pans?
Grease and flour the pans to ensure the loaves release easily after baking.
How much sugar is in the pumpkin cranberry loaf?
The recipe uses 3 cups of granulated sugar.
What is the recommended cooling process?
Allow the loaves to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
How much fat is in a serving?
There are 6g of fat per serving.
How much protein does this loaf provide?
Each serving provides 1.7g of protein.
What are the carbohydrates per serving?
Each serving contains 25g of carbohydrates.
How much baking soda is required?
The recipe uses 2 teaspoons of baking soda.
Should I use an electric mixer?
An electric mixer is recommended for combining the wet ingredients on medium speed.
When should I add the cranberries to the batter?
Fold the cranberries in after the wet and dry ingredients have been gently combined.
How should I mix the wet and dry ingredients?
Gently stir them together with a spatula or wooden spoon until just moistened; do not over-mix.
What amount of salt is in the recipe?
The recipe calls for 1 1/2 teaspoons of salt.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe for home baking.
What is the texture of this bread?
It is a moist, flavorful quick bread.
Is this recipe good for the holidays?
Yes, it is tagged for fall baking and holiday occasions.
Can these loaves be given as gifts?
Absolutely, the recipe suggests baking loaves to share or gift to friends and family.