Perfect for Pumpkin Spice season, this Pumpkin Cranberry Bread is Super Moist and Delicious! The addition of orange juice really enhances and compliments the Pumpkin and Cranberry flavors. This is a great recipe to bring to the Thanksgiving table!
This Pumpkin Cranberry Bread Recipe comes out so moist, it can be used as a Muffin recipe as well. It's sweet and full of delicious flavor all on it's own, but you can add a simple glaze or a cream cheese frosting to compliment the flavors.
NOTE: For this recipe I use Bisquick Baking Mix which is not the same as All Purpose Flour.
Ingredients:
-1 stick butter (softened)
-1 cup Brown Sugar
-1/2 cup Granulated Sugar
-1 teaspoon Vanilla Extract
-1 Egg
-2 tablespoons Canola Oil
-2-1/2 cups Bisquick Baking Mix
-1/8 teaspoon Salt
-1 teaspoon Baking Powder
-2 teaspoons Pumpkin Pie Spice
-1/8 teaspoon Cinnamon
-8 oz. Pumpkin Puree (1 cup)
-1/2 cup Orange juice or Water
-3/4 cups Craisins (Dried Cranberries)
Directions:
In a mixing bowl mix together the softened butter, sugars, and vanilla extract. Then add the egg and oil, mix until creamy.
Now it's time to combine the dry ingredients! In a separate bowl combine the Bisquick, salt, pumpkin pie spice, cinnamon, and baking powder together. Then set it aside.
*I am using Bisquick instead of All purpose Flour for this recipe, because I think Bisquick gives the bread a fluffier texture and it turns out so moist and soft with the help of the added leavening agents that Bisquick has.
It's time to add the Pumpkin Puree. This gets added into the sugar and butter mixture until combined. The batter will be slightly curdled and that is completely fine.
Now, it's time to add the Bisquick and Orange Juice alternating both starting and ending with the Bisquick, and mixing well after each addition. Add about 1 cup of bisquick and mix it in, then add a bit of the orange juice about 1/4 cup or so and mix again, add a little more bisquick and mix, add a little more juice and mix, more bisquick and mix, then add the remainder of the juice and mix, and finally the rest of the bisquick and mix. It sounds like a lot of work, but it helps everything combine together well and gives you a thick and fluffy batter that will end result in this super moist loaf. *If this seems confusing watch my step by step video below.
Finally fold or gently mix in the dried cranberries.
Pour the batter into a greased and lined (with parchment paper) 5 x9 or even better if it's a larger bread pan.
As I explain in my video below, you really need to keep an eye on this loaf while it's in the oven if your using a standard 5x9 inch bread pan. This is a lot of batter for that size pan and if you don't keep an eye on it, can result in a burnt outer and raw inside loaf.
*To start you want to Bake this at 325 degrees Farenheit. I baked mine for a total of 1 hour and 10 minutes, but what I did to ensure it baked evenly was check it after the first 30 minutes and with a small knife I poked a few holes in the center parts of the loaf to release the air trapped so that the center bakes more evenly. I checked it again after an hour and stuck my knife in the center and it was still a little wet but not completely raw, so I let it bake an extra 10 minutes and it was perfect. If you prefer you can divide this batter into 2 separate loaf pans or make muffins. Yes you can make muffins with this recipe that will come out so moist and delicious! If you prefer to make muffins they would bake for much less, I would check them after 15-20 minutes.
So good!