The best pumpkin bread recipe just keeps on giving!
With cranberries and white chocolate chips added to the batter, this one is more like a cake because I even added icing!
The icing is definitely optional because this one can surely stand alone!
Guaranteed to become your favorite holiday bake!
For me white chocolate, pumpkin and cranberries are just meant to be together!
But of course if you don’t like one or the other just leave it out!
As you can see I didn’t want to stop the festivities so candied cranberries and rosemary made this one a star centerpiece!
No affiliation with any product or company linked below, solely for visual reference
Notes for Success:
I am using a standard loaf pan for this recipe
White Chocolate Chips are optional and can be left out with no changes to the recipe as well as the cranberries if you don’t like those!
I added frozen cranberries to my batter because as they thaw they break down slightly which is better for baking inside of a bread.
Cardamom is included in my spice list but for those who don’t have it just leave it out
Additionally you can use 1½ teaspoons of Pumpkin Pie Spice instead of all those individual spices
WATCH THE VIDEO FOR HOW TO MAKE THIS CRANBERRY PUMPKIN BREAD!
Cranberry Pumpkin Bread
Ingredients
For the Pumpkin Bread
- 6 Tbs Vegetable Oil 90ml
- ½ cup Light Brown Sugar 105g
- ½ cup Plant Milk 118ml
- ½ cup Canned Pumpkin 120g
- 1 teaspoon Vanilla Extract 5ml
- ½ teaspoon Salt
- 2 cups All Purpose Flour 250g
- 1 teaspoon Baking Soda
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Cardamom
- pinch Ground Cloves
- ¼ teaspoon Ground Nutmeg
- ¾ cup fresh or frozen cranberries
- ½ cup white chocolate chips
For the Candied Cranberries & Rosemary *optional
- ¾ cup water
- ¾ cup sugar
- 2 cups cranberries
- Springs of rosemary as needed
icing optional
- ½ Recipe 2-2-2 Cream Cheese Icing
Instructions
- Grease the loaf pan & preheat your oven to 350°F
- In a large mixing bowl combine the plant milk, oil, brown sugar, salt, pumpkin & vanilla & whisk to combine well
- Sift the flour with all the spices & the baking soda then add it all at once to the wet mixture in the bowl. Whisk smooth
- Add the cranberries & vegan white chocolate chips, mix to distribute evenly
- Bake immediately in the preheated 350°F oven for approximately 40 minutes or when a toothpick inserted into the center comes out clean
- If your bread looks like it is getting too browned on the top you can turn the oven temperature down to 300°F at mid way through and bake until it's done.
- Cool in the pan until you can touch it without burning yourself then flip it out onto a cooling rack to cool the rest of the way
- Prepare the candied cranberries & rosemary by combing the sugar & water together in a medium sauce pot and bring to a boil, boil for 3 minutes them remove from the heat
- Add the cranberries & rosemary & leave them in for about 5 minutes to steep
- Drain, then toss the cranberries & rosemary in a bowl of sugar then shake off the excess & place on a parchment lined sheet pan to dry for about an hour or overnight
- Prepare the optional cream cheese icing as per the instructions on that page
- Ice the loaf when completely cooled & then garnish with the candied cranberries & rosemary
Video
Notes
Hey Gretchen! The recipe calls for cream cheese icing but the links say it’s your no-shortening buttercream. I’m assuming you meant to say buttercream, not cream cheese? Thanks!
Thankyou! I will correct that error!! 🙂