Name: Pumpkin Cranberry Nut Bread
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 2 h 15 min
Yield: 2
Cuisine: American
Ingredients: 3/4 cup butter, softened to room temperature; 2 cups sugar; 3 eggs; 1 15oz can pumpkin; 1 1/2 tsp orange peel; 3 1/2 cups flour; 2 tsp cinnamon; 1 tsp salt; 1 tsp baking soda; 1/2 tsp baking powder; 1 cup chopped pecans; 1 cup craisins or chopped cranberries

Pumpkin Cranberry Bread – extremely soft and moist pumpkin bread loaded with cranberries and nuts. Orange zest gives it amazing flavor!

I love baking up batches of quick breads, especially during the fall months. My kids love snickerdoodle bread, and lemon blueberry bread is one of my favorites.

Today I am sharing a super yummy recipe for pumpkin cranberry nut bread. I haven’t made this recipe for awhile, and I forgot how much I love it! We were out of milk a couple mornings ago, so cereal was totally not an option. If we would have had bread, toast would have worked. But alas, no bread either.

So I scoured my recipes for something with no milk, and came across this pumpkin bread recipe. I made some into muffins, and my family scarfed them so fast that I actually made another batch the very next day. They are moist and delicious!

The orange zest makes this bread a little different from most pumpkin recipes, and it is a yummy twist. You can make pumpkin bread or muffins, or some of each like I did.

HOW TO MAKE PUMPKIN CRANBERRY BREAD

Ingredients needed for this recipe:

butter
sugar
eggs
pumpkin puree
orange zest
flour
ground cinnamon
salt
baking powder
baking soda
chopped pecans
Craisins

Cream butter and sugar in a mixing bowl. Add eggs, pumpkin, and orange peel and beat well. Stir in dry ingredients. Fold in nuts and craisins. Spoon in well greased loaf pans. Bake at 325 degrees for about 65 minutes or till toothpick inserted in the center comes out clean.

To make Pumpkin Muffins instead of Bread:

-Spoon batter into well grease muffin pans. Bake for 18-20 minutes. Makes about 28 muffins, or 24 muffins and one mini loaf.

VARIATIONS ON PUMPKIN CRANBERRY BREAD:

-I have also used vegetable oil instead of butter with good results. Butter give the bread a richer flavor, but oil does tend to keep it even more moist after a few days.

-You can substitute fresh cranberries (or frozen) for the dried, sweetened cranberries. You will need to chop them first.

-Feel free to use walnuts instead of pecans, or eliminate the nuts altogether. You will have slightly smaller loaves if you leave out the loaves, and the recipe will only yield 24 muffins.

MORE TASTY PUMPKIN RECIPES TO TRY:

EASY QUICK BREADS:

Yield: 2 loaves