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Cranberry Nut Pumpkin Loaves Recipe

★★★★★

4.8 from 60 reviews
  • Author: Noah
  • Total Time: 1 hour 10 minutes
  • Yield: 3 mini loaves 1x
  • Diet: Vegetarian

Description

These Cranberry Nut Pumpkin Loaves are moist, flavorful mini loaves perfect for fall and holiday seasons. Featuring a combination of pumpkin purée, fresh cranberries, and crunchy walnuts topped with a cinnamon streusel, these loaves offer a delightful mix of sweet, tart, and warm spice flavors. Perfect for breakfast, snacks, or dessert, they’re easy to prepare and bake in mini loaf pans.

Ingredients

Scale

Streusel Topping

  • 2 1/2 tablespoons Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 2 tablespoons Brown Sugar
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 cup Old Fashioned Rolled Oats
  • 1/4 cup Walnut, chopped

Loaf Batter

  • 1 cup Canned Pumpkin Purée
  • 1 1/2 cups Granulated Sugar
  • 1/2 cup Vegetable Oil
  • 2 Eggs
  • 1 1/4 cups All-Purpose Flour (divided: 1 cup plus 2 teaspoons for cranberry coating)
  • 3/4 cup Whole Wheat Flour
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon (divided: 1/2 tsp in batter, 1/2 tsp in streusel)
  • 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
  • 1 cup Walnut, chopped

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350 degrees F (180 degrees C). Grease three mini loaf pans measuring approximately 5 3/4 x 3 1/4 x 2 inches to ensure the loaves do not stick during baking.
  2. Make Streusel Topping: In a small bowl, combine 2 1/2 tablespoons unsalted butter, 1/4 cup all-purpose flour, 2 tablespoons brown sugar, and 1/2 teaspoon ground cinnamon. Using your fingertips, mix until the butter is evenly incorporated with the dry ingredients. Stir in 1/4 cup rolled oats and 1/4 cup chopped walnuts thoroughly. Set this streusel mixture aside.
  3. Mix Wet Ingredients: In a large mixing bowl, use a mixer to combine 1 1/2 cups granulated sugar, 1/2 cup vegetable oil, and 2 eggs. Beat until the mixture is smooth and uniform in texture.
  4. Add Pumpkin Purée: Add 1 cup canned pumpkin purée to the sugar and oil mixture. Mix until just combined and smooth.
  5. Sift Dry Ingredients: In a separate 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, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground mace, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground allspice. This ensures an even distribution of leavening and spices.
  6. Combine Dry Ingredients and Water: Add half of the sifted flour mixture to the pumpkin mixture and mix on medium-low speed just until combined. Add half of the water (1/6 cup) and gently mix again. Then add the remaining flour mixture followed by the remaining water. Mix gently until just combined, avoiding over-mixing to keep the loaves tender.
  7. Prepare Cranberries: In the small bowl used for the flour mixture, toss 6 ounces of fresh cranberries with the remaining 2 teaspoons of all-purpose flour to coat. This prevents the cranberries from sinking to the bottom during baking.
  8. Add Cranberries and Nuts: Fold the coated cranberries and 1 cup chopped walnuts into the pumpkin batter using a spatula to evenly distribute throughout.
  9. Fill Pans: Divide the batter equally among the three prepared mini loaf pans, smoothing the tops with a spatula. Evenly sprinkle the streusel topping over each loaf.
  10. Bake: Place the loaf pans on a baking sheet and bake in the preheated oven for 45 to 50 minutes. Test doneness by inserting a cake tester or toothpick into the center; it should come out clean when fully baked.
  11. Cool and Serve: Remove the loaves from the oven and allow them to cool in the pans on a wire rack. Once cool, remove from pans, slice, and serve. Enjoy these delicious autumn-inspired loaves fresh or toasted.

Notes

  • Make sure to grease the mini loaf pans well to prevent sticking.
  • Do not overmix the batter to avoid dense loaves; mix until ingredients are just combined.
  • Coating the cranberries in flour helps keep them from sinking in the batter.
  • These loaves can be stored in an airtight container at room temperature for 2-3 days or refrigerated up to a week.
  • The streusel topping adds a crunchy, sweet texture contrast to the soft pumpkin bread.
  • Prep Time: 20 minutes
  • Cook Time: 45-50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin loaf, cranberry nut bread, fall baking, pumpkin cranberry bread, mini loaves, streusel topping

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Find it online: https://mealbynoah.com/cranberry-nut-pumpkin-loaves-recipe/