Description
A moist and fragrant autumn quick bread blending earthy pumpkin, tart fresh cranberries, and bright orange zest for a balanced seasonal treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup pumpkin puree (unsweetened)
- 1/2 cup vegetable oil
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries, halved if large
Instructions
- Preheat your oven to 350F (175C) and grease a 9×5 inch loaf pan with butter or line with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until combined.
- In a large bowl, beat the eggs, brown sugar, vegetable oil, and pumpkin puree until the mixture is smooth.
- Stir the orange zest and vanilla extract into the wet pumpkin mixture.
- Gradually add the dry flour mixture to the wet ingredients, stirring with a spatula just until no streaks of flour remain.
- Gently fold in the fresh cranberries using a spatula, taking care not to overmix the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American