Description
Cranberry Pumpkin Cornbread Loaf is a delightful blend of sweet cranberries and rich pumpkin, creating a warm and fluffy loaf that’s perfect for any occasion. With its enticing aroma and vibrant colors, this versatile treat can elevate breakfast, snack time, or dessert. Whether enjoyed plain or with butter, it’s sure to impress everyone at your table.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup cranberries (fresh or dried)
- 2 tsp baking powder
- 2 large eggs
- 1/3 cup whole milk
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup vegetable oil
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, mix pumpkin puree, eggs, milk, and vegetable oil until smooth.
- Gradually add the wet ingredients into the dry mixture and stir until just combined.
- Gently fold in cranberries until evenly distributed.
- Pour the batter into the prepared loaf pan and bake for about 60 minutes or until golden brown and a toothpick comes out clean.
- Allow cooling for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 150
- Sugar: 8g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg