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–+ servings

Cranberry Pumpkin Cornbread Loaf

This Cranberry Pumpkin Cornbread Loaf is a delightful blend of sweet and savory flavors, perfect for fall. Moist pumpkin combined with tart cranberries creates a deliciously unique bread that pairs wonderfully with soups or as a stand-alone treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1/4 cup vegetable oil
For the Add-ins
  • 1 cup fresh cranberries or frozen, thawed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Method
 

Prepare the Batter
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, combine all-purpose flour, cornmeal, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together the pumpkin puree, brown sugar, eggs, milk, and vegetable oil until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Add Cranberries
  1. Gently fold in the fresh cranberries into the batter, being careful not to overmix.
Bake the Loaf
  1. Pour the batter into the prepared loaf pan, smoothing the top.
  2. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes.
  2. Transfer the loaf to a wire rack to cool completely before slicing.

Nutrition

Calories: 210kcalCarbohydrates: 34gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 250mgFiber: 2gSugar: 10g

Notes

For an extra touch, consider adding a sprinkle of sugar on top before baking for a sweet crust. This loaf also freezes well if wrapped tightly in plastic wrap.

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