Oh, let me tell you about my absolute favorite fall treat – this Pumpkin Cranberry Walnut Bread! I make it every year when the leaves start changing, and my kitchen fills with the coziest aroma of cinnamon and toasted walnuts. What makes this bread so special? It’s that perfect balance – the earthy sweetness of pumpkin, the tart little bursts of cranberry, and that satisfying crunch from walnuts in every bite. I’ve been perfecting this recipe for years, and I swear the secret is using fresh pumpkin puree (none of that canned pie filling stuff) and folding in the cranberries just right so they don’t sink. It’s moist but not dense, sweet but not cloying, and honestly? It’s just as good with your morning coffee as it is for dessert with a scoop of vanilla ice cream. Trust me, one slice and you’ll be hooked!
Why You’ll Love This Pumpkin Cranberry Walnut Bread
This isn’t just any pumpkin bread – it’s the one you’ll make on repeat all season long! Here’s why:
- Moist perfection: The pumpkin puree keeps it luxuriously soft for days (if it lasts that long!)
- Flavor fireworks: Sweet pumpkin + tart cranberries + toasty walnuts = the dream team of fall flavors
- Easy-peasy: One bowl, simple ingredients, and you’re basically done – my kind of baking!
- House-filling aroma: That cinnamon-nutmeg smell will have everyone hovering around the oven
- Gift goldmine: Wrap it up pretty – it’s the homemade holiday present everyone actually wants
Seriously, this bread checks all the boxes. Breakfast? Yes. Snack? Obviously. Midnight craving? You bet!
Ingredients for Pumpkin Cranberry Walnut Bread
Okay, let’s gather our cast of characters! These simple ingredients come together magically – but quality matters, so I’ll give you all my little notes:
- 1 cup pumpkin puree (must be pure pumpkin, not pie filling – that sweetened stuff will throw everything off!)
- 1/2 cup dried cranberries (I prefer unsweetened for that perfect tang, but regular work in a pinch)
- 1/2 cup walnuts, chopped (I like biggish pieces for crunch – use a sharp knife and watch those fingers!)
- 1 1/2 cups all-purpose flour (spoon and level it – don’t scoop straight from the bag or you’ll pack too much)
- 1 tsp baking soda (make sure yours is fresh – old soda means flat bread)
- 1/2 tsp salt (just regular table salt works great here)
- 1 tsp cinnamon (if your jar’s been open over a year, treat yourself to fresh – it makes a difference)
- 1/2 tsp nutmeg (I grate whole nuts when I’m feeling fancy, but pre-ground is fine)
- 1/2 cup packed brown sugar (dark brown gives deeper flavor, but light works too)
- 1/4 cup vegetable oil (or melted coconut oil for extra coziness)
- 2 large eggs (room temp blends better – just set them out 30 mins early)
- 1 tsp vanilla extract (the real stuff, please – no imitation vanilla in this sacred bread!)
See? Nothing crazy – just good, honest ingredients that make magic together. Now let’s get mixing!
How to Make Pumpkin Cranberry Walnut Bread
Alright, let’s dive into the fun part – making this gorgeous loaf! Don’t worry, it’s foolproof if you follow these steps. I’ve made every mistake possible so you don’t have to!
Preparing the Batter
First things first – preheat that oven to 350°F (175°C) and grease your loaf pan well. Trust me, nothing’s sadder than pumpkin bread stuck to the pan!
Now, grab two bowls – one for dry stuff, one for wet. In the big bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. In the other bowl, beat the pumpkin puree, brown sugar, oil, eggs and vanilla until it looks like a smooth, orangey dream. Pro tip: scrape down the sides with a rubber spatula to get everything incorporated.
Here’s the key – slowly add the dry ingredients to the wet, mixing just until combined. Lumps are okay! Overmixing makes tough bread. Then gently fold in those glorious cranberries and walnuts – I like to toss them with a tablespoon of flour first so they don’t all sink to the bottom.
Baking and Cooling
Pour that beautiful batter into your prepared pan and smooth the top. Slide it into the oven and set your timer for 50 minutes – but don’t wander off! Ovens vary, so start checking at 50 minutes with the trusty toothpick test. Stick it in the center – if it comes out clean or with just a few moist crumbs, you’re golden. If not, give it 5 more minutes and check again.
Now the hardest part – WAIT! Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. I know it’s tempting, but slicing warm bread makes it crumble. Worth the wait though – that first perfect slice with all the cranberries and walnuts evenly distributed? Pure heaven!
Tips for Perfect Pumpkin Cranberry Walnut Bread
After burning way too many loaves and learning the hard way, here are my can’t-live-without tips for pumpkin bread perfection:
- Toast those walnuts! Just 5 minutes in a dry skillet transforms them from “meh” to “WOW” – brings out their natural oils and makes the whole bread taste richer.
- Parchment paper is your BFF – line the pan with a sling (leave overhang on the sides) and your bread will slide out like magic. No more crumbly disasters!
- Fresh spices make ALL the difference – that dusty cinnamon from 2018 won’t cut it. Smell them – if you don’t get that warm tingle in your nose, replace them!
- Room temp eggs blend better – cold eggs can make the oil separate. Just set them in warm water for 5 minutes if you forgot to take them out.
- Rotate your pan halfway – most ovens have hot spots, and this prevents one side from getting too dark.
These little tricks took my bread from “pretty good” to “people beg for the recipe” status!
Variations and Substitutions
Listen, I’m all about sticking to the original (because it’s perfect), but sometimes you gotta mix things up! Here are my favorite tweaks when I’m feeling adventurous:
- Nut swap-out: Walnuts not your thing? Try pecans for a buttery twist, or even almonds for a crunchier bite.
- Fresh cranberry magic: If you’ve got fresh cranberries (lucky you!), use 3/4 cup and chop them roughly. Just add an extra tablespoon of sugar to balance the tartness.
- Gluten-free friends: A 1:1 gluten-free flour blend works like a charm. My sister swears by the one with xanthan gum already added.
- Oil alternatives: Melted coconut oil adds a subtle tropical note, or use apple sauce for a lighter version (but the texture changes slightly).
See? This bread’s flexible – just like your sweatpants after eating three slices!
Storing and Freezing Pumpkin Cranberry Walnut Bread
Okay, let’s talk about keeping this deliciousness around (if you haven’t devoured it all in one sitting)! First, make sure it’s completely cooled – I wrap mine tightly in plastic wrap or foil and pop it in an airtight container. At room temperature, it stays moist and happy for about 3 days. Want to freeze it? No problem! Slice it first (trust me, future-you will thank you), wrap individual pieces in parchment, then seal in a freezer bag. They’ll keep beautifully for up to 3 months. When the craving hits, just thaw slices at room temperature for an hour or zap ’em in the microwave for 15 seconds – tastes just like fresh baked!
Nutrition Information
Now, I’m no nutritionist (just a pumpkin bread enthusiast!), but here’s the general breakdown per slice of this gorgeous loaf:
- Calories: About 180
- Fat: 8g (mostly from those healthy walnuts and oil)
- Carbohydrates: 25g
- Protein: 3g
- Fiber: 2g (thank you, pumpkin!)
- Sugar: 12g (mostly from the natural sugars in pumpkin and cranberries)
Remember, these numbers can wiggle a bit depending on your exact ingredients – like if you use extra cranberries or swap in different nuts. And let’s be real – when something tastes this good, sometimes the best nutrition advice is “enjoy every delicious bite!” (Though maybe don’t eat the whole loaf in one sitting… unless it’s that kind of day.)
FAQs About Pumpkin Cranberry Walnut Bread
I get asked these questions ALL the time when friends taste this bread – let’s tackle the big ones!
Q1. Can I use fresh pumpkin instead of canned puree?
You bet! Roast a sugar pumpkin (not the big carving kind), scoop out the flesh, and puree it smooth. About 1 small pumpkin yields enough for this recipe. Just make sure to drain excess water – fresh pumpkin can be wetter than canned. My trick? Spread the puree on paper towels for 15 minutes before measuring.
Q2. Why did my bread turn out dry?
Oh no! Usually this means either overbaking (always check 5 minutes before the timer goes off!) or overmixing the batter. Remember – stir just until the flour disappears, lumps are okay! Also, make sure your baking soda is fresh (it loses power after 6 months).
Q3. Can I make this bread ahead for a party?
Absolutely! In fact, it tastes even better the next day as flavors meld. Bake it 1-2 days before, wrap tightly at room temp, then refresh slices in a 300°F oven for 5 minutes before serving. The house will smell amazing too!
Q4. My cranberries all sank to the bottom – help!
Classic problem! Toss them with a tablespoon of flour before folding in – the light coating helps them stay suspended. Also, make sure your batter isn’t too thin (measure flour correctly!) and don’t overmix after adding them.
Q5. Can I double this recipe?
Yes! It doubles beautifully – just use two loaf pans instead of one big one. The bake time might need an extra 5-10 minutes. Or try muffins – fill liners 3/4 full and bake for 20-25 minutes. Perfect for breakfast on the go!
19 Irresistible Pumpkin Cranberry Walnut Bread Secrets Revealed
A delicious and moist bread combining the flavors of pumpkin, cranberries, and walnuts. Perfect for breakfast or as a snack.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 mins
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup pumpkin puree
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, mix pumpkin puree, brown sugar, oil, eggs, and vanilla extract.
- In another bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
- Combine wet and dry ingredients. Fold in cranberries and walnuts.
- Pour batter into the loaf pan. Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool before slicing.
Notes
- Use fresh pumpkin puree for best results.
- Adjust sugar to taste.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
