There is nothing quite like the smell of a warm loaf baking in the oven. This Moist Pumpkin Cranberry Loaf Cake is the perfect recipe for those cozy days.
It is simple to make and filled with delicious holiday flavors. You will love how easy this comes together, even for beginner bakers. Let’s get started!
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Why You’ll Love This Recipe
Honestly, this recipe is a keeper. It creates an incredibly soft and tender crumb that stays moist for days. You just can’t beat it.
The combination of warm pumpkin spice and tart cranberries is a classic for a reason. It is the perfect balance of sweet and tangy in every bite.
Plus, this recipe makes two loaves! You can keep one for your family and give the other away as a thoughtful homemade gift.
Ingredients
- 3 cups all purpose flour
- 1 tablespoon plus 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 cups granulated sugar
- 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup orange juice or water
- 1 cup sweetened dried, fresh or frozen cranberries
Step By Step Instructions
Step 1: Get Ready To Bake
First things first, preheat your oven to 350° F. While it heats up, get two 9 x 5 inch loaf pans ready. Grease and flour them well so your loaves come out easily.
Step 2: Mix The Batter
In a large bowl, combine the flour, pumpkin pie spice, baking soda, and salt. Just give it a quick whisk to mix everything together.
In a separate large mixer bowl, combine the sugar, pumpkin puree, eggs, oil, and orange juice. Beat it until it is just blended. Do not overmix!
Now, add the wet pumpkin mixture to your dry flour mixture. Stir it just until everything is moistened. Gently fold in the cranberries.
Spoon the batter evenly into your two prepared loaf pans. This recipe makes a wonderful Pumpkin Cranberry Bread that is perfect for sharing.
Step 3: Bake And Cool
Place the pans in the preheated oven. Bake for 60 to 65 minutes. You will know it is done when a wooden pick inserted in the center comes out clean.
Let the loaves cool in their pans on wire racks for about 10 minutes. Then, carefully remove them from the pans to cool completely on the racks.
How To Store Leftovers
Storing this Cranberry Loaf Recipe is super easy. Once the loaves are completely cool, wrap them tightly in plastic wrap or aluminum foil.
They will stay fresh at room temperature for about three days. If you want to keep them longer, you can freeze a loaf for up to three months.
Tips
The key to a tender loaf is not to overmix the batter. Once you combine the wet and dry ingredients, stir just until you no longer see streaks of flour.
Feel free to use orange juice or water. The orange juice adds a lovely hint of citrus that pairs beautifully with the cranberry and pumpkin flavors.
You can use fresh, frozen, or dried cranberries. If you use frozen, there is no need to thaw them first. Just fold them right into the batter.
Conclusion
And there you have it! A simple and delicious Moist Pumpkin Cranberry Loaf Cake that is sure to become a favorite in your collection of Holiday Bread Recipes.
It is perfect for a festive brunch, an afternoon snack, or a thoughtful gift. Happy baking!
FAQ
Can I Use Fresh Cranberries In This Recipe?
Yes, absolutely. The recipe works great with sweetened dried, fresh, or even frozen cranberries. You have plenty of options to choose from.
Do I Need A Mixer To Make This Loaf?
Not at all. While an electric mixer can be helpful for the wet ingredients, you can easily mix this entire recipe by hand with a whisk and a spatula.
Can I Turn This Recipe Into Muffins?
You sure can! Spoon the batter into lined muffin tins, filling them about two thirds full. Bake at 350° F for about 20 to 25 minutes, or until a toothpick comes out clean.
Recipe Title Here
A short, enticing description of the recipe to draw the reader in. Explain what makes this dish special.
Ingredients
Instructions
- Preheat oven to 350° F. Grease and flour two 9 x 5 inch loaf pans.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- In a separate large mixer bowl, beat the sugar, pumpkin puree, eggs, oil, and orange juice until just blended. Do not overmix.
- Add the wet pumpkin mixture to the dry flour mixture and stir just until moistened. Gently fold in the cranberries.
- Spoon the batter evenly into the two prepared loaf pans.
- Bake for 60 to 65 minutes, or until a wooden pick inserted in the center comes out clean.
- Let the loaves cool in the pans on wire racks for 10 minutes before removing them to cool completely.
Notes
This is a great place for tips, tricks, or variations on the recipe.
For example, you can substitute Ingredient A with a different protein.
Make sure not to overcook the dish to keep the vegetables crisp.
Nutrition
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