Cranberry Pumpkin Bread

Introduction

History

The combination of pumpkin and cranberries in baked goods has been a popular choice for many years, especially during the holiday season. This recipe takes the classic flavors of pumpkin bread and adds a tart and tangy twist with the addition of fresh cranberries.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to grease and flour your loaf pans well to prevent the bread from sticking.

- You can use fresh or frozen cranberries for this recipe, just be sure to chop them up before adding them to the batter.

- For an extra burst of flavor, you can add a handful of chopped nuts or chocolate chips to the batter.

Serving Suggestions

Cranberry Pumpkin Bread is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat.

Cooking Techniques

This recipe uses the creaming method, where the wet ingredients are mixed together first before adding the dry ingredients. This helps to create a moist and tender bread.

Ingredient Substitutions

If you don't have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, and cloves instead.

Make Ahead Tips

Cranberry Pumpkin Bread can be made ahead of time and stored in an airtight container for up to 3 days. You can also freeze the bread for up to 3 months.

Presentation Ideas

You can slice the Cranberry Pumpkin Bread and arrange it on a platter with fresh cranberries and a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Cranberry Pumpkin Bread pairs well with a hot cup of coffee or tea, or a glass of cold milk.

Storage and Reheating Instructions

Store any leftover Cranberry Pumpkin Bread in an airtight container at room temperature for up to 3 days. To reheat, simply pop a slice in the microwave for a few seconds or toast it in a toaster oven.

Nutrition Information

Calories per serving

Each serving of Cranberry Pumpkin Bread contains approximately 250 calories.

Carbohydrates

Each serving of Cranberry Pumpkin Bread contains approximately 35 grams of carbohydrates.

Fats

Each serving of Cranberry Pumpkin Bread contains approximately 10 grams of fat.

Proteins

Each serving of Cranberry Pumpkin Bread contains approximately 3 grams of protein.

Vitamins and minerals

Cranberry Pumpkin Bread is a good source of Vitamin A and Vitamin C, thanks to the pumpkin and cranberries.

Alergens

This recipe contains eggs and wheat.

Summary

Cranberry Pumpkin Bread is a delicious treat that is relatively low in calories and fat, making it a great option for a holiday dessert or snack.

Summary

Cranberry Pumpkin Bread is a delicious and festive treat that is perfect for the fall and winter seasons. With the perfect balance of pumpkin and cranberry flavors, this bread is sure to be a hit with family and friends.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Cranberry Pumpkin Bread. It was a crisp autumn day, the leaves were falling and the air was filled with the scent of pumpkin spice. I was visiting my dear friend Margaret, who was known for her delicious baked goods. As soon as I walked into her kitchen, I was greeted with the most amazing aroma – a combination of pumpkin, cinnamon, and cranberries.

Margaret was busy mixing ingredients in a large mixing bowl, her hands moving with ease as she added the perfect amount of flour, sugar, and spices. I watched in awe as she poured in the pumpkin puree and stirred it all together, creating a thick, golden batter. As she folded in the dried cranberries, I knew I had to learn how to make this bread for myself.

I asked Margaret where she had learned the recipe, and she smiled as she told me about her grandmother, who had passed it down to her many years ago. Her grandmother had learned it from a neighbor who had immigrated from Ireland, bringing with her a love for baking and a treasure trove of delicious recipes.

Margaret graciously shared the recipe with me, and I eagerly wrote it down in my little notebook, making notes on the side about her tips and tricks for making the perfect Cranberry Pumpkin Bread. I couldn't wait to try it out in my own kitchen and share it with my family.

The next day, I gathered all the ingredients and set to work, following Margaret's instructions to the letter. As the bread baked in the oven, my kitchen filled with the same incredible aroma that had captivated me at Margaret's house. When the timer dinged, I pulled out the loaf and let it cool before slicing into it.

The bread was a revelation – moist, tender, and bursting with flavor. The sweet pumpkin paired perfectly with the tart cranberries, and the warm spices added a comforting touch. I knew I had found a new favorite recipe, one that would become a staple in my kitchen for years to come.

I made sure to share the bread with Margaret, who was delighted to see how well I had recreated her recipe. She praised my baking skills and encouraged me to keep experimenting with different flavors and ingredients. I took her advice to heart and began to add my own twists to the Cranberry Pumpkin Bread recipe, swapping out the cranberries for pecans or adding a dash of nutmeg for extra warmth.

As the years passed, I continued to make the bread for family gatherings, church potlucks, and holiday parties. It became a beloved tradition in our household, a symbol of the changing seasons and the joy of sharing good food with loved ones.

I never forgot the day I first saw the recipe for Cranberry Pumpkin Bread, and the memory of that moment has stayed with me ever since. It reminds me of the power of friendship, the joy of learning new things, and the magic of a simple loaf of bread that brings people together. I am grateful to Margaret for sharing her recipe with me, and I know that it will be passed down through generations to come, a legacy of love and delicious food.

Categories

| American Recipes | Cranberry Recipes | Dessert Loaf Recipes | Lactose-free Recipes | Pumpkin Pie Spice Recipes | Pumpkin Recipes |

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