This delightful Cranberry Walnut Pumpkin Bread Cake is the perfect treat for fall. Bursting with flavors of sweet pumpkin, tart cranberries, and crunchy walnuts, this moist and tender cake will satisfy all your autumn cravings. Whether you enjoy it as a breakfast loaf or dessert, it's sure to become a favorite in your household. Prepare it in just under an hour and indulge in the warm, comforting aromas that will fill your kitchen.
Ingredients
- Pumpkin puree - 1 cup
- Granulated sugar - 1 cup
- Vegetable oil - ½ cup
- Eggs - 2
- All-purpose flour - 1 ½ cups
- Baking powder - 1 teaspoon
- Baking soda - ½ teaspoon
- Cinnamon - 1 teaspoon
- Nutmeg - ½ teaspoon
- Ginger - ½ teaspoon
- Cloves - ¼ teaspoon
- Salt - ¼ teaspoon
- Dried cranberries - 1 cup
- Walnuts, chopped - ½ cup
Directions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, and eggs. Mix well until all the ingredients are fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are fine.
- Fold in the dried cranberries and chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the greased loaf pan, spreading it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the loaf pan from the oven and let the cake cool in the pan for 10 minutes.
- Transfer the cake to a wire rack and allow it to cool completely before slicing and serving.
