Fresh Cranberry Pumpkin Bread

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Fresh Cranberry Pumpkin Bread is an easy quick bread bursting with fall flavors. This bread recipe is simple to whip up, perfect for breakfast, brunch or afternoon snack, and will have your family begging for more!

Course: Bread/Muffins, Breakfast, Snack

Prep Time: 15

Cook Time: 1 5

Servings: slices

Author: Heather

Ingredients

1 cup canola oil
4 large eggs
2 cups sugar
1 teaspoon pure vanilla extract
15 oz pumpkin puree
1½ cups unbleached all purpose flour
1½ cups whole wheat flour
2 teaspoons baking soda
½ teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon nutmeg
2 cups fresh or frozen cranberries
¼ cup pepitas

Instructions

Preheat oven to 350°. Line and grease two 9x5 bread loaf pans.
In a stand mixer or with a whisk, combine the oil, eggs, sugar, vanilla, and pumpkin. Mix until smooth.
Add in the flours, baking soda, baking powder, cinnamon and nutmeg. Mix until just everything is combined.
Evenly spread half of the batter in the prepared pans. Sprinkle ½ cup of cranberries in each pan and push them down into the batter.
Add the remaining batter evenly over the cranberries in each pan, then top with another ½ cup of cranberries on each loaf and push them down gently.
Sprinkle 2 tablespoons of pepitas on top of each loaf.
Bake the bread for 55-65 minutes or until a toothpick of cake tester comes out clean when inserted in the center of the loaf.
Let cool in pan for 15 minutes before removing to cool completely.

Nutrition

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