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Best and easy holiday pumpkin cranberry bread (Pumpkin nut bread recipe). Fall and holiday baking.
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5 from 5 votes

Pumpkin Cranberry Bread | Pumpkin Nut Bread | Quick Holiday Bread Recipe

Pumpkin Cranberry Bread or Holiday Bread is a quick and delicious, moist bread recipe where the crunchiness of the nuts is combined with the tanginess of cranberries and the aromatic, sweet fall flavors, making it one of the best desserts to try for Thanksgiving or Christmas dinner.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Desserts, Snack
Cuisine: American
Diet: Vegetarian
Servings: 12
Calories: 207kcal
Author: Kushi

Equipment

Ingredients

  • ½ cup Unsalted butter 1 stick at room temperature
  • ¾ cup Sugar
  • 1 Egg
  • 1 tablespoon Orange zest
  • 2 to 3 tablespoon Orange juice
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Baking powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • ½ teaspoon Cinnamon powder
  • ¼ teaspoon Ginger powder
  • 1 teaspoon Pumpkin spice optional
  • 1 can Pumpkin puree 16 oz
  • ⅓ cup Cranberries dried
  • ⅓ cup Cashew nuts or walnuts chopped
  • 1 ¼ cups All purpose flour

Instructions

Preparation

  • In a small pan, dry roast the cashews or walnuts till you get a nice aroma. (optional, but tastes really good)
    ⅓ cup Cashew nuts or walnuts
  • Preheat the oven to 350 degrees F. Grease the bread loaf pan or line it with parchment paper and keep it aside.

Making of the batter

  • Add butter and sugar in a large bowl and mix using an electric or hand mixer until butter becomes light.
    ½ cup Unsalted butter, ¾ cup Sugar
  • Add the egg and mix until it is well combined with the butter.
    1 Egg
  • Now add orange zest (outer skin of orange), orange juice, vanilla extract, baking soda, baking powder, salt, cinnamon powder, ginger powder, pumpkin spice, pumpkin puree, and mix.
    1 tablespoon Orange zest, 2 to 3 tablespoon Orange juice, 1 teaspoon Vanilla extract, ½ teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt, ½ teaspoon Cinnamon powder, ¼ teaspoon Ginger powder, 1 teaspoon Pumpkin spice, 1 can Pumpkin puree
  • Add the all-purpose flour and mix just until the batter is smooth.
    1 ¼ cups All purpose flour
  • Fold in the cranberries and roasted cashews.
    ⅓ cup Cranberries
  • Spoon the batter into the loaf pan. Spread the batter evenly.

Bake the bread

  • Bake for about 60 to 70 minutes or until the toothpick inserted comes out clean.
  • Let it cool down completely even before you slice. Serve and enjoy.

Notes

  • Leftover bread can be wrapped and stored at room temperature for 3 to days or in the refrigerator for ten days. You can also freeze the bread for upto three months. Thaw and reheat in the microwave before serving.
  • Add pecans, pistachios, and almonds instead of cashew nuts or walnuts.
  • Cranberries can be substituted with raisins, currants, dried and chopped apricots, figs, cherries, etc.
  • Chocolate chips can be added instead of nuts.
  • I have kept the bread simple. For a festive look, you can have streusel topping, orange glaze, cream cheese icing, or top it with powdered sugar.

Nutrition

Calories: 207kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 215mg | Potassium: 129mg | Fiber: 2g | Sugar: 15g | Vitamin A: 5778IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg