Print

Perfect Cranberry Orange Pumpkin Bread with Streusel

cranberry orange pumpkin bread - featured image
Print Recipe

This moist and tender pumpkin bread is studded with tart cranberries and bright orange zest, topped with a crunchy pecan streusel. It’s the perfect fall bake that tastes like you spent hours fussing over it, but comes together easily with simple ingredients.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree (240g)
  • ½ cup granulated sugar (100g)
  • ½ cup packed light brown sugar (100g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml)
  • ¼ cup milk (60ml)
  • 1 tablespoon orange zest
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh cranberries (170g)
  • ½ cup all-purpose flour (60g) (for streusel)
  • ¼ cup packed light brown sugar (50g) (for streusel)
  • 2 tablespoons granulated sugar (25g) (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ teaspoon salt (for streusel)
  • ¼ cup cold unsalted butter (56g), cut into small cubes (for streusel)
  • ½ cup chopped pecans (60g) (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends with butter or cooking spray.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a medium bowl, make the streusel: combine flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in cold butter cubes using a pastry cutter or two forks until mixture resembles coarse meal with pea-sized butter pieces. Stir in chopped pecans. Refrigerate while making batter.
  4. In another large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Add vegetable oil, milk, orange zest, orange juice, and vanilla extract; whisk until fully combined.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Toss fresh cranberries with 1 tablespoon flour, then gently fold into batter until evenly distributed.
  7. Pour batter into prepared loaf pan and spread evenly. Sprinkle cold streusel topping over batter, pressing down very lightly.
  8. Bake for 55-65 minutes. At 45 minutes, check top; if browning too quickly, loosely tent with foil. Bread is done when a toothpick inserted into center comes out clean or with a few moist crumbs (avoid hitting a cranberry).
  9. Cool in pan on a wire rack for 15 minutes. Use parchment handles to lift bread out and transfer to rack to cool completely before slicing.

Notes

Room temperature ingredients help batter come together smoothly. Do not overmix batter to avoid tough bread. For frozen cranberries, do not thaw before using. Check oven temperature with an oven thermometer for accuracy. Bread tastes even better on day two as flavors meld.

Nutrition

Keywords: pumpkin bread, cranberry orange bread, fall baking, streusel topping, quick bread, pumpkin recipe, cranberry recipe

Find it online: https://lucastable.com/perfect-cranberry-orange-pumpkin-bread-with-streusel/