Looks like we are in the season of pumpkin everything. I don’t know about you, but I’m not a fan of pumpkin hummus, pumpkin cheese, or pumpkin cereal. I’m old-fashioned when it comes to pumpkin flavors. I’m good with pumpkin pancakes or pumpkin cake, but my traditional “let’s get the season started” pumpkin item is pumpkin bread.
I have made many adaptations to the traditional American classic, but I think my latest favorite is this loaf of pumpkin-cranberry goodness. When you make this, your house smells like a cozy combination of autumn and holiday aromas wrapped into one. I recently prepared this for some out-of-town guests, and they loved the addition of dried cranberries. These two flavors go together beautifully.
Look for a can of pumpkin puree—not pumpkin pie filling. I tried the Trader Joe’s variety this year, and it was half the price of the pumpkin puree in my supermarket and very flavorful. Pumpkin pie seasoning saves you time measuring out different spices and tastes great in this quick bread.
The dried cranberries offset the sweet bread flavor in an appealing way. This loaf can be studded with toasted walnuts or mini chocolate chips instead of the cranberries if you like, and you can even include raisins for another flavor profile.
My favorite added touch is the slightly crunchy sugar-pumpkin spice topping that is sprinkled on top of the bread just before baking.
I use this loaf to make my favorite bread pudding for Thanksgiving dessert. This is also a welcoming snack with a hot cup of tea or apple cider.
Pumpkin Cranberry Loaf
Makes 1 large 9-by-5-inch loaf
