Spiced Cranberry-Raisin Pumpkin Loaf
Indulge in the warm and comforting flavors of fall with this Spiced Cranberry-Raisin Pumpkin Loaf. This delightful quick bread is a perfect blend of moist pumpkin, sweet dried cranberries, and plump raisins, all enhanced by aromatic spices. Ideal for breakfast, an afternoon snack, or as a delightful treat to share with friends and family, this loaf is sure to become a seasonal favorite. Serve it warm with a pat of butter or enjoy it plain; it’s delicious any way you slice it!
10
Servings
215
Calories
16
Ingredients
Ingredients
Flour
2 cups (Sifted)
Cinnamon
1 teaspoon
Ginger
1/2 teaspoon
Nutmeg
1/2 teaspoon
Salt
1/2 teaspoon
Baking Soda
1/2 teaspoon
Baking Powder
1 teaspoon
Butter or Margarine
6 tablespoons (Softened)
Sugar
1 cup
Eggs
2 (Beaten)
Canned Pumpkin
1 cup
Vanilla Extract
1 teaspoon
Buttermilk
2/3 cup
Dried Sweetened Cranberries (Craisins)
1/2 cup
Raisins
1/2 cup
Chopped Walnuts
1/2 cup (Optional)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Spray a 9x5 inch loaf pan with cooking spray to prevent sticking.
3
In a small bowl, sift together the flour, cinnamon, ginger, nutmeg, salt, baking soda, and baking powder. Set aside.
4
In a large mixing bowl, cream together the softened butter or margarine until light and fluffy, using an electric mixer.
5
Gradually mix in the sugar until well combined.
6
Add the eggs one at a time, beating well after each addition.
7
Stir in the canned pumpkin and vanilla extract, mixing until smooth.
8
Slowly add the sifted dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined; be careful not to overmix.
9
Gently fold in the dried cranberries, raisins, and chopped walnuts (if using) until evenly distributed in the batter.
10
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
11
Bake in the preheated oven for about 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
12
Once baked, allow the loaf to cool in the pan on a cooling rack for 15 minutes. Then, carefully invert the bread onto the rack to cool completely.
Nutrition Information
8.8g
Fat
30.8g
Carbs
2.4g
Protein
0.8g
Fiber
10.9g
Sugar
57mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is a Spiced Cranberry-Raisin Pumpkin Loaf?
It is a moist quick bread featuring pumpkin, dried cranberries, raisins, and warm spices like cinnamon and ginger.
How many servings does this pumpkin loaf recipe yield?
This recipe makes approximately 10 servings.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
What size loaf pan should I use?
You should use a standard 9x5 inch loaf pan.
How do I prevent the bread from sticking to the pan?
Spray the loaf pan with cooking spray before pouring in the batter.
Which spices are included in this recipe?
The recipe uses cinnamon, ginger, and nutmeg to create a warm fall flavor profile.
Can I use margarine instead of butter?
Yes, the recipe allows for either 6 tablespoons of softened butter or margarine.
What type of pumpkin is used in this bread?
The recipe calls for 1 cup of canned pumpkin.
Does this recipe use buttermilk?
Yes, 2/3 cup of buttermilk is used to provide moisture and a tender crumb.
What fruits are added to the batter?
The bread includes 1/2 cup of dried sweetened cranberries (Craisins) and 1/2 cup of raisins.
Are walnuts required for this recipe?
No, the 1/2 cup of chopped walnuts is optional.
How should the dry ingredients be prepared?
The flour, spices, salt, baking soda, and baking powder should be sifted together in a small bowl.
What is the proper way to mix the batter?
Cream the butter and sugar, add eggs and pumpkin, then alternate adding dry ingredients and buttermilk.
How long does the loaf need to bake?
The baking time is approximately 1 hour and 10 minutes.
How can I tell if the pumpkin loaf is fully cooked?
Insert a toothpick into the center; if it comes out clean, the loaf is done.
What is the cooling process for the bread?
Let it cool in the pan for 15 minutes, then invert it onto a rack to cool completely.
How many calories are in one serving?
Each serving contains 215 calories.
What is the fat content per serving?
There are 8.8 grams of fat per serving.
How many carbohydrates are in a slice?
Each slice contains 30.8 grams of carbohydrates.
Does this bread contain much protein?
It contains 2.4 grams of protein per serving.
How much sugar is in each serving?
There are 10.9 grams of sugar per serving.
Is the sodium content high in this recipe?
No, the sodium content is relatively low at 57mg per serving.
How much fiber is in the loaf?
There is 0.8 grams of fiber per serving.
When should the vanilla extract be added?
The vanilla extract should be stirred in along with the canned pumpkin.
Should I use an electric mixer?
An electric mixer is recommended for creaming the butter and sugar until light and fluffy.
How many eggs are needed?
Two beaten eggs are required for this recipe.
What is the best way to serve this bread?
It can be served warm with a pat of butter or enjoyed plain.
Can I overmix the batter?
No, you should mix just until combined to ensure the bread remains tender.
Is this recipe considered a dessert or a snack?
It is versatile and can be served as a breakfast item, an afternoon snack, or a holiday dessert.
What makes this bread a 'quick bread'?
It is a quick bread because it uses baking soda and baking powder as leavening agents instead of yeast.