Comforting Cranberry Walnut Pumpkin Bread Topped with Streusel
I am a huge fan of cranberry and pumpkin separately, but throwing them both together? Sure, why not? Together with walnuts they make a rich earthy kind of comfort food in this Cranberry Walnut Pumpkin Bread. Soothing and heart and earthy all at once. No other way to describe it really.
The Season For This Recipe
Cranberry Walnut Pumpkin Bread is the recipe you want to make for your next in person or virtual book club gathering. Perfect for Thanksgiving too of course.
This time of year it definitely seems like pumpkin is in everything. Frankly, I love it. The smell of pumpkin baking in a pie, a loaf or pumpkin bread is on par with apple pie and cinnamon. It is soothing and somehow just makes you feel warmer, even when the air turns a little bit cool.
Throw in that little pinch of sweet and tart cranberry and you have a charming take on pumpkin bread.
All the Right Spices
This recipe is not at all hard to make. Be warned though it seems like a lot of ingredients involved. That’s because there are quite a few spices involved from ginger to cinnamon. A crumbly streusel topping adds a little hint of something sweet, giving this bread a little swagger.
Click below for the Cranberry Walnut Pumpkin Bread recipe
Cranberry Walnut Pumpkin Bread with Streusel Topping
- mixing bowls
- loaf pan
- ½ cup unsalted butter
- ½ cup sugar
- ¼ cup light brown sugar
- 1 tsp pure vanila extract
- 2 large eggs
- 1 cup pure pumpkin puree
- ¼ cup milk
- 1 ½ cups flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 cup chopped walnuts
- 1 cup cranberries
- 1/2 tsp of salt
- 1½ cups flour
- ¾ cup light brown sugar
- ⅓ cup white sugar
- 1/4 tsp kosher salt
- ½ tsp ground cinnamon
- ¾ cup unsalted butter
- 1/2 cup chopped walnuts
- ½ cup dried cranberries
- Using a medium bowl, whisk together the flour, brown sugar, sugar,salt, cinnamon, walnuts and dried cranberries.
- Using your fingers or a fork, work the butter into the dry mixture until clumps form.
- Set aside
- Preheat oven to 350 degrees and spray a 9×3 loaf pan with baking spray, then set aside.
- Using a large bowl, beat together the butter, sugar, and brown sugar until combined and fluffy.
- Beat in the vanilla, eggs, and pumpkin puree.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg and ground ginger.
- Gradually mix in half of the dry ingredients.
- Gradually mix in the milk.
- Gradually mix in remaining dry ingredients until combined.
- Fold in the chopped walnuts and dried cranberries.
- Pour the batter into the loaf pan and top with the crumble. Place in the oven for 55-65 minutes or until a toothpick comes out clean.
If you like this, then don’t miss the glazed apple bread that we made a few weeks ago with our bread maker. Still loving that small appliance. It was our mental health support system.
Do you have a favourite pumpkin recipe this time of the year? If so, what is it? I’d love to hear more.