Pumpkin Raisin Cranberry Bread is a cozy, flavorful treat that brings warmth to any gathering. With a delightful combination of pumpkin puree, dried fruit, and a hint of citrus, it’s perfect for the fall season or anytime you crave comfort in a slice.
When making Pumpkin Raisin Cranberry Bread, consider using high-quality pumpkin puree for the best flavor. If you have allergies or dietary restrictions, you can substitute the eggs with flaxseed meal or applesauce for a vegan option. If walnuts aren’t your thing, feel free to swap them out for pecans or omit them altogether. Plumping the raisins and cranberries adds extra moisture, but if you’re short on time, you can skip that step, although it enhances the texture.
Bread & Rolls
Pumpkin Raisin Cranberry Bread Recipe
Ingredients
- 1 1/2 cups canned pumpkin puree
- 1 3/4 cups sugar
- 1/3 cup orange marmalade
- 1 1/2 cups oil
- 4 large eggs
- 2 teaspoons vanilla
- 1 whole orange, zest of
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger powder
- 1/8 teaspoon salt
- 1 cup raisins (plumped in hot water, then drained)
- 1 cup dried cranberries (plumped and drained)
- 3/4 cup chopped walnuts
Instructions
- Set the oven to 350 degrees Fahrenheit.
- Grease 2 (9 x 5-inch) loaf pans generously.
- In a large bowl, combine 1 3/4 cups sugar, 1/3 cup orange marmalade, 1 1/2 cups oil, 4 large eggs, 1 1/2 cups pumpkin puree, 2 teaspoons vanilla, and the zest of 1 whole orange; beat well until everything is mixed thoroughly.
- In a separate small bowl, mix together 3 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/8 teaspoon salt, 2 teaspoons cinnamon, and 1/4 teaspoon ginger powder.
- Carefully mix the dry ingredients into the wet batter JUST until combined; avoid overmixing to keep the bread tender, and a wooden spoon is great for the job.
- Fold in 1 cup plumped raisins, 1 cup plumped cranberries, and 3/4 cup chopped walnuts until evenly distributed through the batter.
- Divide the batter between the two greased loaf pans, smoothing the tops with a spatula.
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the loaves are done.
- Allow to cool in the pans for 15 minutes before transferring to a wire rack to cool completely.