Pumpkin Cranberry Loaf With Orange Icing
From the Blog Author
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup milk
- 1 cup fresh or dried cranberries
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh orange juice
- 1 teaspoon orange zest
Directions
Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
Gradually fold the dry ingredients alternately with the milk into the wet ingredients until just combined; gently fold in the cranberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the orange icing, whisk together the powdered sugar, orange juice, and zest until smooth.
Drizzle the icing over the cooled loaf before serving.
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Frequently Asked Questions
How should I store this Pumpkin Cranberry Loaf to keep it fresh?
This loaf is best stored tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze the unfrosted loaf slices for up to three months; ensure it is completely cooled before wrapping tightly in plastic wrap and foil.
Can I substitute the spices in this Pumpkin Cranberry Loaf recipe?
While the current blend of cinnamon, nutmeg, and cloves is classic, you can substitute the 1/2 teaspoon of nutmeg and 1/4 teaspoon of cloves with 3/4 teaspoon of a pre-mixed Pumpkin Pie Spice blend. Ensure you still use the full 1 teaspoon of cinnamon for the best flavor profile.
My loaf came out dry; what is the secret to keeping pumpkin bread moist?
Dryness often results from overbaking or inaccurate measuring of the dry ingredients. To ensure moisture, make sure you cream the butter and brown sugar until truly light and fluffy, and avoid baking longer than the specified 55 minutes at 350°F (175°C). The orange icing also helps seal in moisture after cooling.
