Ingredients

1 cup canned pumpkin purée

2 1/2 tablespoons unsalted butter

1 1/4 cups all-purpose flour

2 tablespoons brown sugar

1 teaspoon ground cinnamon

1/4 cup old fashioned rolled oats

1 1/4 cups walnuts

1 1/2 cups granulated sugar

1/2 cup vegetable oil

2 eggs

2 teaspoons all-purpose flour

3/4 cup whole wheat flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon ground mace

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/3 cup water

6 ounces fresh cranberries

Instructions

Step 1: Preheat the oven to 350°F (180°C). Grease three mini loaf pans (approximately 5 3/4 x 3 1/4 x 2 inches).

Step 2: Prepare the streusel by combining 2 1/2 tablespoons unsalted butter, 1/4 cup all-purpose flour, 2 tablespoons brown sugar, and 1 teaspoon ground cinnamon in a small bowl.

Step 3: Mix with your fingertips until the butter is fully incorporated. Stir in 1/4 cup rolled oats and 1/4 cup walnuts evenly. Set the streusel aside.

Step 4: In a large bowl, beat together 1 1/2 cups granulated sugar, 1/2 cup vegetable oil, and 2 eggs until smooth.

Step 5: Add 1 cup canned pumpkin purée to the sugar mixture and mix well to combine.

Step 6: In another bowl, sift together 1 cup all-purpose flour, 3/4 cup whole wheat flour, 1/2 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground mace, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground allspice.

Step 7: Add half of the dry ingredients to the pumpkin mixture and mix on medium-low speed until just combined. Pour in half of the 1/3 cup water and mix again.

Step 8: Add the remaining dry ingredients to the batter and mix until just combined. Follow with the rest of the water and stir gently.

Step 9: In the flour bowl used earlier, toss 6 ounces fresh cranberries with 2 teaspoons all-purpose flour to coat evenly. Add cranberries and 1 cup walnuts to the batter and fold gently to incorporate.

Step 10: Divide the batter evenly among the three prepared loaf pans. Sprinkle the streusel topping evenly over each loaf.

Step 11: Place the loaf pans on a baking sheet and bake for 45 to 50 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and cool on a wire rack.

Step 12: Slice, serve, and enjoy these flavorful pumpkin loaves with cranberries and nuts.

Tips & Variations

For a sweeter crumb topping, add a pinch of cinnamon or a tablespoon of chopped pecans to the streusel.

Substitute fresh cranberries with dried cranberries if fresh are unavailable—but soak dried ones briefly in warm water to plump before adding.

Try using maple syrup instead of granulated sugar for a richer flavor.

Mini loaf pans can be swapped for a standard loaf pan; adjust baking time accordingly.

FAQs

Can I use canned pumpkin pie mix instead of plain pumpkin purée?

Canned pumpkin pie mix is sweetened and spiced, which may alter the recipe’s flavor balance. It’s best to use plain canned pumpkin purée for optimal taste and texture.

What can I substitute for walnuts if I have a nut allergy?

For nut-free options, replace walnuts with seeds such as pumpkin or sunflower seeds, or omit them altogether for a nut-free loaf.