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This easy-to-make Pumpkin Cranberry Loaf recipe combines two popular fall flavors for one tasty baked treat with a yummy smell.
Fall. It may not technically be here yet according to a calendar, but in my mind it arrived here the day school started. Fall brings to mind a number of scents and flavors, with pumpkin certainly being amongst the most popular ones. A day of pumpkin picking makes for a fun family outing here in the Garden State. Many folks don’t realize this, but another thing we have here in New Jersey, and are actually known for, is our cranberries. We have bogs not far from here and they’re pretty neat to see. This recipe for Pumpkin Cranberry Loaf combines two popular fall flavors for one yummy baked treat. Here’s instructions for how to make it.
Pumpkin Cranberry Loaf
- 2x 9×5 loaf pans
- large mixing bowl
- medium mixing bowl
- measuring spoons
- measuring cups
Pyrex 3-Piece Glass Measuring Cup SetCook’s Pro Adjust-A-Measure Set, 3-PiecePyrex Smart Essentials Glass Mixing Bowl SetPyrex Smart Essentials 4-Quart Glass Mixing BowlFarberware Nonstick Loaf Pan, 2pack
- 3 3/4 cup all purpose flour
- 3 cups granulated sugar
- 4 tsp pumpkin pie spice
- 1 tsp all spice
- 2 tsp baking soda
- 1 tsp salt
- 4 eggs at room temp
- 1x 15oz can pumpkin puree
- 1/2 cup vegetable oil
- 2 cups dried cranberries
Preheat oven to 350 degrees.
Spray nonstick cooking spray into each pan.
Place the flour, sugar, pumpkin pie spice, all spice, baking soda and salt into a large mixing bowl and combine.
Place the eggs, pumpkin and canola oil in a medium mixing bowl and combine.
Pour the wet ingredients from the medium sized mixing bowl into the dry ingredient mixture in the large mixing bowl and combine thoroughly.
Fold in the cranberries.
Pour the mixture into two 9×5 bread pans.
Bake for 65-80 minutes, until a toothpick inserted into the center comes out clean.
Let the loaves cool for a few minutes before removing from baking pans.
Serve and enjoy.