It’s a moral duty to bake pumpkin bread at least once or twice during autumn (who’s with me?!). The warm, spiced bread is perfect to serve as dessert or toasted with a smear of butter for breakfast.
I added cranberries to this recipe because I thought its slight tartness and sweetness would bring out the pumpkin flavors… and it did! The specks of cranberries throughout the bread also make for a pretty presentation.
The best part about this pumpkin bread is that it’s SO EASY to make! As easy as, “combine wet ingredients with the dry, pour into a loaf pan and bake.” And, I may or I may not have been snacking on candy corn while measuring and mixing. Don’t judge me.
I hope you’ll love this recipe as much as I did — it hardly lasted a few hours in my family, so I know it’s a keeper to be made every autumn. Serve for breakfast or dessert.
- 1 can (15 ounces) pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla
- 1-1/4 cups whole wheat flour
- 1/4 cup light brown sugar
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1-1/2 teaspoons cinnamon
- 1/2 cup dried cranberries (I used Reduced Sugar Crasins)
- Preheat oven to 350 degrees. Grease a loaf pan (I used Smart Balance Cooking Spray).
- Combine all the wet ingredients in a medium bowl – pumpkin puree, eggs and vanilla. Stir well.
- In a separate bowl, combine all the dry ingredients – flour, sugars, baking soda, salt, pumpkin pie spice, nutmeg, cinnamon and cranberries. Stir well.
- Add the dry ingredients to the wet, stir well.
- Pour the batter into the greased loaf pan. Knock the pan on the counter a few times to remove any air bubbles. Bake for 50 minutes, or until a toothpick comes out clean.