Pumpkin-Cranberry Bread Recipe

Name: Pumpkin-Cranberry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 2/3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/4 teaspoon salt; 1 cup canned pumpkin; 3/4 cup packed light brown sugar; 1/3 cup fat-free milk; 2 tablespoons vegetable oil; 1 large egg; 1 teaspoon vanilla extract; 1/3 cup dried cranberries; Cooking spray; 2 tablespoons light brown sugar; 2 tablespoons all-purpose flour; 1/4 teaspoon ground cinnamon; 4 teaspoons chilled butter, cut into small pieces

Servings: persons

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 cup canned pumpkin
3/4 cup packed light brown sugar
1/3 cup fat-free milk
2 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla extract
1/3 cup dried cranberries
Cooking spray
2 tablespoons light brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
4 teaspoons chilled butter, cut into small pieces

1
Preheat oven to 350u00b0.
2
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a bowl. Combine pumpkin, 3/4 cup brown sugar, milk, oil, and egg in a bowl; beat with a mixer at medium speed until blended. Stir in vanilla. Add flour mixture, stirring just until moist. Fold in cranberries. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray.
3
Combine 2 tablespoons brown sugar, 2 tablespoons flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 4 teaspoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle evenly over batter.
4
Bake at 350u00b0 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove loaf from pan, and cool completely on wire rack.

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 18 ingredients. The key ingredients include: 1 2/3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and more.

Yes, Pumpkin-Cranberry 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.

Pumpkin-Cranberry Bread

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