Gingered Cranberry Pumpkin Bread Recipe

Name: Gingered Cranberry Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 1 teaspoon salt; 1/2 teaspoon nutmeg; 1/2 teaspoon cinnamon; 6 tablespoons butter; 3/4 cup sugar; 1/2 cup brown sugar; 3 tablespoons freshly grated gingerroot; 2 eggs; 1 cup pumpkin puree (canned pumpkin); 3/4 cup milk; 1 cup chopped cranberries, fresh or frozen

Servings: persons

1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
6 tablespoons butter
3/4 cup sugar
1/2 cup brown sugar
3 tablespoons freshly grated gingerroot
2 eggs
1 cup pumpkin puree (canned pumpkin)
3/4 cup milk
1 cup chopped cranberries, fresh or frozen

1
Preheat oven to 350 degrees.
2
Butter and flour a 9-by-5-inch (8-cup) loaf pan and reserve.
3
Sift together flour, soda, baking powder, salt, nutmeg and cinnamon; reserve.
4
In a mixer with paddle attachment, cream the butter and sugars together with the ginger.
5
Then add eggs and pumpkin and mix.
6
Add dry ingredients in 3 batches, alternating with the milk, beating in just long enough to combine.
7
Take care not to overmix at this point.
8
Fold in chopped cranberries.
9
Scrape batter into prepared pan.
10
Tap on the counter to remove any air bubbles and bake in preheated oven for about 11/2 hours, or until a toothpick comes out clean when poked in the center.
11
After 45 minutes, rotate pan and place a sheet of aluminum foil loosely over loaf to prevent overbrowning.
12
(Ovens bake differently so use your best judgment and a doneness test when gauging cooking time.) Cool in pan for 10 minutes, then remove to a rack and turn right-side-up to cool.

674

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 1 1/2 cups flour, 1 teaspoon baking soda, 1/4 teaspoon baking powder, 1 teaspoon salt, and more.

Yes, Gingered Cranberry Pumpkin Bread falls under the General 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.

Gingered Cranberry Pumpkin Bread

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