Cranberry Pumpkin Bread Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Preheat Oven, Prep Pan

   Preheat your oven to 175 °C (350 °F). Lightly grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.

   2 min
2. 02

   Whisk Dry Ingredients

   In a large bowl, whisk together the 2 1/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1 Tbsp pumpkin pie spice until they are thoroughly combined. Set this mixture aside.

   3 min
3. 03

   Combine Wet Ingredients

   In a separate large bowl, beat the 2 eggs until they’re light. Add the 2 cups sugar, 1/2 cup oil, and 1 cup Libby's solid pack pumpkin, then mix until the ingredients are smooth and well incorporated.

   5 min
4. 04

   Mix Wet and Dry

   Gradually add the dry ingredient mixture to the wet ingredient mixture. Mix gently until just combined, being careful not to overmix; a few small lumps are perfectly acceptable.

   3 min
5. 05

   Fold in Cranberries

   Gently fold the 1 cup cranberries into the batter until they are evenly distributed throughout the mixture.

   2 min
6. 06

   Bake and Cool

   Pour the prepared batter into the greased loaf pan. Bake for 55-65 minutes, or until a wooden skewer inserted into the center of the bread comes out clean.

   Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps it firm up before slicing.

   60 min