Cozy Pumpkin Cranberry Spice Loaf
This loaf is a warm, aromatic delight perfect for autumn and winter mornings. Moist pumpkin puree, tart cranberries, and comforting spices like cinnamon, nutmeg, and cloves make every bite cozy and satisfying. Ideal for breakfast, brunch, or a sweet snack with tea or coffee.
Time
Total Time: 1 hour 10 minutes
Prep Time: 15 minutes
Baking Time: 50–60 minutes
Cooling Time: 10 minutes
Ingredients
Dry Ingredients:
1 ¾ cups (220 g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp salt
Wet Ingredients:
1 cup (240 g) pumpkin puree (canned or fresh)
½ cup (120 ml) vegetable oil or melted coconut oil
¾ cup (150 g) brown sugar, packed
2 large eggs
1 tsp pure vanilla extract
Add-ins:
½ cup (60 g) fresh or dried cranberries
Optional: ½ cup chopped walnuts or pecans for crunch
Instructions
1. Preheat the oven:
Preheat your oven to 175°C (350°F). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
2. Mix dry ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
3. Prepare wet ingredients:
In a large bowl, mix pumpkin puree, vegetable oil, brown sugar, eggs, and vanilla extract until smooth and well combined.
4. Combine wet and dry:
Slowly fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined; do not overmix.
5. Add cranberries and nuts:
Gently fold in cranberries and optional nuts. The batter will be thick and slightly sticky.
6. Bake the loaf:
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the loaf:
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Tips:
Moisture: Avoid overbaking to keep the loaf moist. Check at 50 minutes.
Cranberries: Fresh cranberries give a tart pop, while dried cranberries are sweeter. Adjust sugar accordingly.
Flavor Boost: Add a pinch of ground ginger or allspice for extra warmth.
Make Ahead: The loaf keeps well for 3–4 days at room temperature in an airtight container, or up to 1 week refrigerated. It also freezes beautifully.
Frequently Asked Questions FAQs:
Q: Can I make this gluten-free?
A: Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
Q: Can I use maple syrup instead of brown sugar?
A: Yes, reduce oil slightly and bake a little longer, as liquid sweeteners make the batter wetter.
Q: How can I make it vegan?
A: Replace eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water, let sit 5 minutes) and use plant-based milk instead of oil if desired.
Nutritional Information
Calories: 220 kcal
Carbohydrates: 33 g
Protein: 3 g
Fat: 10 g
Saturated Fat: 1.5 g
Fiber: 3 g
Sugar: 15 g
Sodium: 210 mg