Pumpkin Cranberry Nut Bread…

So after making my pumpkin cream cheese sweet bread I had some leftover pumpkin puree. Since  I didn’t want to waste it and the sweet bread was such a big hit I thought I’d try making another type of sweet bread using the leftovers.

What I like about this bread is it combines some of my favorite Fall flavors – pumpkin, cranberry and orange. Then you throw in a little chopped pecans and you’re in sweet bread heaven.

So let’s talk some pumpkin cranberry nut bread…

Cover the cranberries with orange juiceLesson Learned 1 –   Plump the dried cranberries for even more flavor: I had a bag of cooking and baking julienne sliced cranberries and I was able to give them an extra body and boost by soaking them in warm fresh orange juice. Yum!

In a microwavable bowl I just poured the juice of one large orange over a half cup of the cranberries, put plastic wrap over the bowl, slit the wrap to vent and heated the mixture for 45 seconds.  Then I let the mixture sit covered in the plastic wrap for at least 5 minutes and voila, plumped cranberries. You may have done this process before with raisins, and it works the same for dried cranberries. Plus it gives the cranberries an extra boost of orange flavor.

Lesson Learned 2 – I adapted this recipe from a muffin recipe: Almost any muffin recipe can be adapted into a sweet bread recipe. You just have to remember to bake it longer. I took the guess work out for you. I started checking the bread at 30 minutes and wound up baking it for an additional 15 minutes, checking the loaf every 5 minutes. My determination is, based on your oven and where you live, the bread should be baked for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Pour the wet ingredients into the dryLesson Learned 3 – You don’t need any mixer for this recipe:  Just combine the wet and dry ingredients in separate bowls, make a well in the dry ingredients and pour the wet ingredients into the dry. Mix until just combined – don’t over mix. It couldn’t be easier.

This bread is incredibly easy to make. So if you’re looking for a great Fall treat that’s full of flavor and requires hardly any effort on your part, this is the recipe for you! Enjoy!

Pumpkin Cranberry Nut Bread…

  • Servings: 14-16 slices
  • Difficulty: Easy
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1/2 cup dried cranberries (I used cooking and baking cranberries, julienned)

The juice of one large orange

2 cups flour, plus 1 Tbs. for high altitude

2/3 cup granulated sugar, measure slightly less for high altitude

1 Tbs. pumpkin spice blend

2 tsp. baking powder

1/2 cup chopped pecans

1/2 tsp. salt

1 stick unsalted butter, melted

1/2 cup canned pumpkin

1/2 cup milk, you can used reduced fat milk

2 extra large eggs

The zest of one large orange


Preheat your oven to 350. Zest the orange. Cut the orange and juice it. Place the cranberries in a microwavable bowl and pour the orange juice over them. Take plastic wrap and cover the top of the bowl, cutting a small slit in the center to vent the steam. Microwave for 45 seconds. Set aside and let the cranberries steep for at least 5 minutes.

In a large bowl sift together the flour, sugar, pumpkin spice blend, baking powder, and salt. Whisk in the chopped pecans. Drain the cranberries and put them in another large bowl. Add the somewhat cooled melted butter (you don’t want the eggs to scramble) the canned pumpkin, milk, eggs and orange zest. Stir until just combined.

Make a well in the dry ingredients and pour the wet ingredients into the bowl. Mix with a spoon or spatula until just combined.

Spray the bottom and sides of a 9 x 4 loaf pan with cooking spray. Pour the batter into the pan. Smooth the top of the batter with a spatula making sure the batter has reached into all corners and the top is even.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let the loaf rest in the loaf pan for 15 minutes then remove it to a wire rack. Cool completely.

Pumpkin Cranberry Nut Bread

 Pumpkin Cranberry Nut Bread

Pumpkin Cranberry Nut Bread

Pumpkin Cream Cheese Sweet Bread…

It’s that time of year, my favorite time of year – Fall. I love everything about Fall, the cooler crisp weather, the fabulous colors, the onset of professional football, but most of all I love the food of fall. Whether it be a good ole pot of chili, a pot roast filling the house with fabulous smells or just the thought of cranking up that oven and making something sweet or savory, Fall is definitely the best time of the year for food and fun in my opinion.

And when it comes to Fall, undeniably the most popular gourd of the season is the pumpkin. Not only is it great in recipes but it also serves as one of the primary decorations that signals the coming of Halloween. So as I was sitting on my deck the other day enjoying an early morning cup of coffee and enjoying the Fall weather, I decided to make something with pumpkin in it.

Breakfast Al Fresco

Now I am far from a purist. I had absolutely no intention of cutting up a pumpkin and processing it to get some pumpkin puree. I simply turned to the canned variety. The result was absolutely fabulous. This time I took my creation to work, and it was gone within 20 minutes, so I think you’re really going to like this one.

So let’s talk pumpkin cream cheese sweet bread…

Cream Cheese FillingLesson Learned 1 – Make the cream cheese filling first: With any recipe that has filling or an internal swirl, I find it easier to make the filling first. A lot of recipes have you make the batter and then the filling. I think once the batter’s done, it makes more sense to move on to assembling the bread versus making the filling and letting the batter sit. Just remember to make sure your cream cheese is room temperature before making the filling. That way you’ll have a silky smooth batter without lumps.

This recipe makes a generous amount for the filling. I really like that the cream cheese filling is a major part of the cake and the contrast between it and the dark pumpkin batter is pleasing to the eye. This sweet bread is not only delicious but delightful to look at as well.

The wet ingredientsLesson Learned 2 – You don’t need a stand mixer for this one: I made the pumpkin batter in a stand mixer and used a hand mixer for the filling. You really only need a hand mixer. The wet ingredients combine easily and you fold the dry ingredients into the wet ingredients by hand. So don’t pull out the stand mixer for this one.

Lesson Learned 3 – Dividing the batter: Normally recipes like this tell you to divide the batter into fourths or thirds with the larger percentage going on the bottom and the smaller on top of the filling. I think I divided it by three-quarters to one quarter and I was really nervous that I did not have enough batter to put on top of the filling. At one point I even pulled out a butter knife and meticulously kept moving batter from the center of the pan to the edges. I felt the amount of batter around the edges was dangerously thin and at one point I just thought, oh well, what will be will be.

To my surprise, and as is verified in the pictures, the amount I had on top was more than enough. I forgot the batter has leavening agents (baking powder and soda) and that made the batter on top rise higher than I ever expected.

My advice here is to be careful. I think I’d have felt more comfortable with a slightly larger amount of batter to spread on top. But if for some reason you find yourself in the same situation as I was, don’t worry. I probably had the least amount of batter you can have on top and the bread turned out beautifully.

Cream Cheese Pumpkin Sweet Bread

Lesson Learned 4 – The challenge of knowing when it is done: Because this sweet bread has a cream cheese layer, it can be difficult to determine when it is done. Inserting a toothpick and expecting it to come out clean can be misleading, since the cream cheese will not set in the same way as the batter.

Also, depending upon your oven, the top and the sides can cook faster than the center. So, here’s what I did. I checked the bread after 30 minutes. I felt that the top and sides were cooking faster and so I tented the bread with foil making sure the foil did not touch the batter. I baked it for another 20 minutes tented and then I took off the tent. The center still looked a little too jiggly for me and so I removed the foil and baked it for another 5 minutes and then took it out of the oven. The sweet bread turned out perfectly.

Remember everyone’s oven is different. I also live in high altitude and so things normally take a little longer to bake. Start your overall time at 50 minutes and go from there. If it looks too jiggly in the center, let it bake a little longer. It sounds harder than it actually is, but believe me the end result is worth it.

Pumpkin Cream Cheese Sweet Bread…

  • Servings: 10-12 Quarter Inch Slices
  • Difficulty: Easy-Medium
  • Print


Cream Cheese Filling

1 extra large egg, room temperature

4 ounces cream cheese, room temperature

1/4 cup sugar

3 Tbs. flour

Sweet Bread

1 extra large egg, room temperature

1 cup canned pumpkin

1/2 cup brown sugar, firmly packed

1/4 cup sugar (7/8 of a 1/4 cup for high altitude)

1/4 cup coconut oil (in its liquid state)

1/4 cup sour cream

2 tsp. vanilla

2 tsp. ground cinnamon

1 tsp. pumpkin pie spice

1/2 tsp. nutmeg

1 cup flour (plus 1 Tbs for high altitude)

1/2 tsp. baking soda

1/2 tsp. baking powder


Preheat oven to 350 degrees. Using a hand mixer, mix all the cream cheese filling ingredients until smooth. Set aside.

For the batter: In a large bowl sift together the flour, baking soda and baking powder. In another large bowl mix together (using a hand mixer) the remaining ingredients. Pour the dry ingredients into the wet ingredients and gently fold them in using a wooden spoon or spatula. Continue until just combined. Do no over mix.

Spray the bottom and sides of a 9 x 4 inch loaf pan with baking spray. Pour in 2/3 of the batter mixture. Using a spatula, smooth out the mixture making sure it has spread to all sides and corners.

Pour the filling mixture on top, smoothing it out to reach all sides and corners. Add the remaining batter mixture on top of the filling. With a round edge knife or frosting spreader, smooth the remaining batter over the filling, making sure it reaches all sides and corners and covers the filling.

Bake for 50-55 minutes until cake it set. Half way through the baking process if it appears the sides  and top are cooking faster than the center, tent the loaf pan for the remaining baking time.

Let the sweet bread cool in the pan for at least 15 minutes before removing it. Let it cool completely before slicing.

The Layering Process

Fresh Out Of The Oven

Fresh Out Of The Oven

Pumpkin Cream Cheese Sweet Bread

Pumpkin Cream Cheese Sweet Bread