Pumpkin Cranberry Bread (Printer-Friendly)

Moist pumpkin loaf with tart cranberries, perfect for cozy fall and winter treats.

# What You’ll Need to Cook:

→ Batter

01 - 15 oz canned pure pumpkin puree
02 - 4 teaspoons ground cinnamon
03 - 2 teaspoons ground ginger
04 - 1 teaspoon ground cloves
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon ground allspice
07 - 1 cup granulated sugar
08 - 1 cup brown sugar
09 - 1 tablespoon white vinegar
10 - 1/2 cup whole milk
11 - 1 1/2 cups fresh cranberries

→ Optional Add-ins

12 - 1 tablespoon orange zest
13 - 1/2 cup chopped walnuts or pecans
14 - 2 tablespoons pepita seeds

# Steps to Prepare:

01 - Combine white vinegar and milk, let sit for 5 minutes to curdle.
02 - Whisk cinnamon, ginger, cloves, nutmeg, allspice, granulated sugar, and brown sugar in a large bowl.
03 - Stir in pumpkin puree and prepared buttermilk mixture until fully combined.
04 - Gently fold cranberries into the batter without overmixing.
05 - Stir in orange zest, nuts, or seeds if using.
06 - Grease pans and line with parchment paper to ensure easy release.
07 - Divide batter evenly into pans and bake at 350°F until a toothpick comes out clean, about 60 minutes.
08 - Allow loaves to cool completely before wrapping and storing or freezing.

# Extra Cooking Tips:

01 - Avoid overmixing to maintain a tender crumb.
02 - Lining pans with parchment ensures easy removal and cleaner edges.
03 - Frozen or dried cranberries can be used in place of fresh.
04 - Use strained homemade pumpkin puree if substituting for canned.
05 - This batter can also be used for muffins, baking 18–20 minutes at 350°F.

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