Cranberry-Walnut Pumpkin Bread Recipe

Name: Cranberry-Walnut Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups all-purpose flour; 2 teaspoons pumpkin pie spice; 1 teaspoon baking powder; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 6 tablespoons unsalted butter, room temperature; 1 cup sugar, plus; 1 tablespoon sugar; 2 large eggs; 1 cup canned pumpkin puree; 1 teaspoon vanilla extract; 2/3 cup buttermilk; 1/2 cup dried sweetened cranberries (I plan to use fresh.); 1/2 cup coarsely chopped walnuts

Servings: persons

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter, room temperature
1 cup sugar, plus
1 tablespoon sugar
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
2/3 cup buttermilk
1/2 cup dried sweetened cranberries (I plan to use fresh.)
1/2 cup coarsely chopped walnuts

1
Preheat oven to 350u00b0F.
2
Butter 9 1/4x5 1/4x3-inch loaf pan.
3
Line bottom and 2 long sides with waxed paper.
4
Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend.
5
Using electric mixer, beat butter in large bowl until fluffy.
6
Gradually add 1 cup sugar, beating until blended.
7
Beat in eggs, 1 at a time.
8
Beat in pumpkin, then vanilla.
9
Beat in dry ingredients alternately with buttermilk in 2 additions each.
10
Fold in cranberries and nuts.
11
Transfer batter to pan.
12
Sprinkle with 1 tablespoon sugar.
13
Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes.
14
Cool bread in pan on rack 15 minutes.
15
Cut around bread at short ends to loosen from pan.
16
Turn bread out onto rack; peel off waxed paper.
17
Cool bread completely.
18
(Can be made 2 days ahead. Wrap and store at room temperature.).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 3/4 teaspoon salt, and more.

Yes, Cranberry-Walnut Pumpkin Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Walnut Pumpkin Bread

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