Cranberry-Pumpkin Bread
Infused with rich pumpkin flavor and studded with cranberries and pecans, this bread is easy to make, and pretty to slice and serve!
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
- 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
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.
This bread makes a generous loaf, so be sure to use the larger pan called for in the recipe to prevent spill-over messes in the oven!
Wrapped well, this bread freezes beautifully for up to 6 months.
Adapted from Bon Appetit