Pumpkin-Cranberry Bread

This bread is perfect for breakfast or dessert.

This pumpkin-bread recipe was inspired by one in a dog-eared, grease-stained copy of a Junior League of St. Louis cookbook from the 1980s. I’ve tweaked it ever so slightly and created my own pumpkin-pie spice and a crunchy streusel topping. Sometimes I add pepitas, other times fresh cranberries or even chocolate chips when I crave this quick bread. Tightly wrapped, the baked bread freezes beautifully for up to one month, which is especially nice during the holiday season. This recipe will make one large loaf, one small Bundt or three mini loaves; double or triple the batch for a crowd.

Pumpkin-Cranberry Bread with Cinnamon Streusel

The fresh cranberries can be replaced with ¾ cup chocolate chips if desired.

Yields | 1 large loaf |

Pumpkin-Pie Spice

  • ¼ cup  ground cinnamon
  • 1 Tbsp ground nutmeg
  • 1 Tbsp ground ginger
  • 1 Tbsp ground allspice
  • 1 Tbsp ground cardamom
  • 1½ tsp ground cloves

Cinnamon Streusel

  • 1²⁄₃ cup bread or all-purpose flour
  • ½ cup granulated sugar
  • ¹⁄₈ tsp kosher salt
  • ½ tsp ground cinnamon
  • pinch ground nutmeg
  • ²⁄₃ cup cold unsalted butter, cut into small cubes

Pumpkin-Cranberry Bread

  • 1¾ cup all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • 1 tsp pumpkin-pie spice (recipe below)
  • 1 cup tightly packed brown sugar
  • ½ cup granulated sugar
  • ¾ tsp kosher salt
  • 2 large eggs
  • ¼ tsp vanilla extract
  • ½ cup canola oil
  • ¹⁄₃ cup water
  • 1 cup canned pumpkin purée
  • ¾ cup fresh cranberries
  • 1 Tbsp pepitas

| Preparation – Pumpkin-Pie Spice |

In a small mixing bowl, stir all ingredients together; transfer to an airtight jar to store. Keeps for up to 3 months.

| Preparation – Cinnamon Streusel |

In the bowl of a food processor, add all dry ingredients and stir. Add butter and pulse until crumbles form. Refrigerate until needed, up to 1 month.

| Preparation – Pumpkin-Cranberry Bread | Preheat oven to 350°F. Grease and flour a 9-by-5-inch loaf pan.

In a mixing bowl, sift flour, baking powder and soda and pumpkin-pie spice; set aside. In a separate mixing bowl, whisk sugars, salt, eggs, vanilla and oil until smooth. Add water and pumpkin purée, then flour mixture. Whisk until smooth and free of lumps. Stir in cranberries, if using. Pour into prepared pan and top with pepitas and a generous layer of streusel. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Let cool at room temperature for 10 minutes before unmolding onto a cooling rack. Keeps for up to 4 days at room temperature.

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Christy is the owner of Pint Size Bakery in St. Louis and calls herself the baker of all things good and evil.

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