Side Pannel
Cranberry-Pumpkin Bread Recipe
Cranberry-Pumpkin Bread Recipe
- Recipe Submitted by maryjosh on 08/14/2018
Ingredients List
- 2 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 3/4 teaspoons salt
- 1/2 teaspoon baking soda
- 6 tablespoons unsalted butter, softened
- 1 cup plus 1 tablespoon granulated sugar, divided
- 2 large eggs
- 1 cup canned pure pumpkin (not pumpkin pie mix)
- 1 teaspoon vanilla extract
- 2/3 cup buttermilk
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/8 teaspoon ground cinnamon
Directions
Preheat oven to 350.
In a medium bowl, whisk together flour and next four ingredients.
In the bowl of a stand mixer outfitted with a paddle attachment, beat butter at medium-high speed until fluffy. Gradually add 1 cup sugar, beating until full incorporated. Add eggs, 1 at a time, and beat until blended. Beat in pumpkin and vanilla. Add the buttermilk and dry ingredients in 2 additions each, alternating between the wet and dry ingredients, ending with the dry ingredients. Stir until full incorporated. Stir in the cranberries and pecans.
Spoon batter into a greased 9 1/4x5 1/4x3-inch loaf pan, spreading even with a spatula. In a small bowl, mix together the remaining 1 tablespoon sugar and the cinnamon. Sprinkle evenly over the batter.
Place pan in the oven and bke until tester inserted in the center comes out clean, approximately 1 hour. Cool in pan on wire rack for 10 minutes before inverting onto the rack to cool completely.
In a medium bowl, whisk together flour and next four ingredients.
In the bowl of a stand mixer outfitted with a paddle attachment, beat butter at medium-high speed until fluffy. Gradually add 1 cup sugar, beating until full incorporated. Add eggs, 1 at a time, and beat until blended. Beat in pumpkin and vanilla. Add the buttermilk and dry ingredients in 2 additions each, alternating between the wet and dry ingredients, ending with the dry ingredients. Stir until full incorporated. Stir in the cranberries and pecans.
Spoon batter into a greased 9 1/4x5 1/4x3-inch loaf pan, spreading even with a spatula. In a small bowl, mix together the remaining 1 tablespoon sugar and the cinnamon. Sprinkle evenly over the batter.
Place pan in the oven and bke until tester inserted in the center comes out clean, approximately 1 hour. Cool in pan on wire rack for 10 minutes before inverting onto the rack to cool completely.
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