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Moist Cranberry Orange Pumpkin Bread with Walnuts

cranberry orange pumpkin bread - featured image
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This moist cranberry orange pumpkin bread with walnuts is the perfect fall treat, combining tart cranberries, sweet orange, and earthy walnuts in a tender, spiced loaf. It’s quick to make, uses simple ingredients, and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar (200g)
  • ½ cup packed brown sugar (100g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml)
  • 1 cup canned pumpkin puree (240g)
  • ¼ cup orange juice (60ml), freshly squeezed
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries (100g)
  • ½ cup chopped walnuts (60g)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving some overhang on the long sides.
  2. In a large bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt. Whisk for about 20 seconds to aerate and distribute evenly. Set aside.
  3. In a separate medium bowl, whisk the eggs and sugars: 2 large eggs, 1 cup granulated sugar, and ½ cup packed brown sugar. Whisk vigorously for about a minute until smooth and slightly lighter in color.
  4. Add the wet ingredients to the egg mixture: ½ cup vegetable oil, 1 cup pumpkin puree, ¼ cup orange juice, 1 tablespoon orange zest, and 1 teaspoon vanilla extract. Whisk until smooth and fully incorporated.
  5. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold together gently until just a few streaks of flour remain. Do not overmix.
  6. Fold in 1 cup cranberries (if using frozen, toss in 1 tablespoon of flour first) and ½ cup chopped walnuts. Fold gently until evenly distributed.
  7. Pour the batter into the prepared loaf pan. Spread evenly and tap the pan gently on the counter to release air bubbles.
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil around the 40-minute mark.
  9. Cool in the pan for 15 minutes, then use the parchment paper overhang to lift the bread out and transfer to a wire rack to cool completely.
  10. Slice and serve once completely cool. Use a serrated knife with a gentle sawing motion.

Notes

For best results, use room temperature ingredients. Toast walnuts at 350°F for 5-7 minutes for deeper flavor. The bread tastes even better the day after baking as flavors meld. Store at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, cranberry orange bread, fall baking, quick bread, moist pumpkin bread, cranberry walnut bread

Find it online: https://lenatable.com/moist-cranberry-orange-pumpkin-bread-with-walnuts/