This Cranberry Walnut Pumpkin Spice Bread is simple to make and a great way to welcome the fall season!
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Fall is my absolute favorite season! And the arrival of fall means that pumpkin-spice-everything is everywhere. I shared my quick and simple recipe for how to make your own pumpkin spice, and a friend asked for a pumpkin bread, so I got to it!
I am a lover of cranberries and thought that a pumpkin bread with dried cranberries would be a fun new way to eat a classic bread. The walnuts are completely optional, but I find they provide a great texture to the bread. This Cranberry Walnut Pumpkin Spice Bread is very simple and quick to make, it just has an hour long baking time. While in the oven, the smell from the bread makes your entire house smell like fall which makes me so happy! And because this bread is so simple, it makes a great gift.
I must admit, I got all giddy when I sliced into the bread and saw the chunks of walnuts and dried cranberries scattered throughout. If a bread is going to have mix-ins, there should be a lot of them! And it makes the bread look so pretty, too. I like to put some extra ingredients on top, in this case walnuts and cranberries, so it is instantly recognizable as to what is in the bread.
Cranberry Walnut Pumpkin Spice Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 teaspoons pumpkin spice (see notes for recipe)
- 1/2 teaspoon salt
- 15 ounces canned pumpkin (pure pumpkin, not pie filling)
- 1 cup sugar
- 8 Tablespoons unsalted butter melted (1 stick)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup walnuts chopped
- 1 cup dried cranberries
- Preheat oven to 350℉ with your rack in the lower-middle position.
- Whisk together the flour, baking soda, baking powder, pumpkin spice, and salt in a large bowl. Add the walnuts and cranberries and mix to incorporate.2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 1/2 teaspoons pumpkin spice, 1/2 teaspoon salt, 1 cup dried cranberries, 1 cup walnuts
- In a medium bowl, whisk together the pumpkin, sugar, butter, eggs, and vanilla. Whisk together.15 ounces canned pumpkin, 1 cup sugar, 8 Tablespoons unsalted butter, 2 large eggs, 2 teaspoons vanilla extract
- Add the pumpkin mixture into the dry ingredients and gently mix until just incorporated. The batter will be very thick.
- Spray a 9x5 inch loaf pan generously with vegetable oil spray.
- Pour the batter into the loaf pan. Tap on the counter to release air bubbles and smooth the top with a spatula. Add some walnuts and dried cranberries to the top if desired.
- Bake at 350℉ until a toothpick inserted in the middle comes out clean with a few crumbs, approximately 50-60 minutes.
- Let the bread cool in the loaf pan for 10 minutes. Dump out the bread (it should come out easily from the spray) and let the bread cool on a wire rack for one hour.