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Sliced Pumpkin Cranberry Bread

Pumpkin Cranberry Loaf

Print Recipe
Course Bread, Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 Loaf

Ingredients

  • 1 ¾ Cups Flour or 2 cups of freshly milled flour
  • 2 tsp Cinnamon
  • ½ tsp Cloves ground
  • ¼ tsp Nutmeg ground
  • ¼ tsp Ginger ground
  • ½ tsp Salt
  • 1 tsp Baking Soda
  • ¼ tsp Baking Powder
  • 1 stick Butter unsalted, melted
  • 1 Can Pumpkin
  • ¼ Cup Half n Half
  • ½ Cup Sugar
  • 1 Cup Brown Sugar
  • 2 Eggs
  • 1 Cup Cranberries fresh or frozen

Instructions

  • Preheat the oven to 350°F and grease a 9x5 inch loaf pan.
  • In a medium-sized bowl, add flour, spices, salt, baking powder, and baking soda. Mix it up well.
  • In a separate bowl, mix the melted butter, half n half, and pumpkin. Add in both of the sugars and the eggs. Beat everything together.
  • Add the dry ingredients to the pumpkin mixture by folding it in gently just until everything is combined. Be careful to not over mix. Next, fold the cranberries into the batter.
  • Step 5: Bake the loaf at 350°F for 1 hour and then check on it with the toothpick test. If it is not ready, check every 5 minutes after.

Notes

  • Keep in mind that the material of your loaf pan will affect the length of bake time. This recipe was baked in a ceramic pan.
  • If you want to use freshly-milled flour, use 100% soft white wheat berries and increase the amount of flour to 2 cups.