Cranberry Pumpkin Bread with Streusel Topping

Yield

24

Author

The Appalachian Tale Jimmy Proffitt

Prep time

15 Min

Cook time

75 Min

Total time

1 H & 30 M

Print

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Cranberry Pumpkin Bread with Streusel Topping

Now that we are transitioning from Fall into Winter and Thanksgiving to Christmas, this bread is a great treat that bridges that transition with flavors of both! It's a very moist bread with a tender crumb, crunchy topping, and a delightful tang from bursting cranberries.This recipe makes 2 large loaves, or several mini, so you can always have a quick gift for a teacher, as a hostess gift, or an office party during the holidays.

Ingredients

For the streusel topping

• 3 tablespoons cold butter, cubed
• 1/4 cup plain flour
• 3 tablespoons white granulated sugar
• 1/4 cup oats
• 1/2 teaspoon cinnamon
• 1/4 cup chopped nuts (optional)

For the batter

• 3 cups plain flour
• 2 tablespoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 teaspoons salt
• 1/2 cup (1 stick) softened butter, salted
• 2 cups white granulated sugar
• 1 cup light brown sugar
• 4 large eggs
• 2 cups fresh roasted pumpkin or 1 can of pumpkin purée
• 1 cup whole fat buttermilk
• 1 1/2 cup fresh or frozen cranberries

Instructions

1. Preheat oven to 350 degrees.
2. Prepare 2 loaf pans - standard to large size 8.5 x 4.5 or larger. Can also be divided into 3-4 smaller loaf pans. Baking time may need adjusted. Grease and flour or line with parchment.
3. In a small bowl make your streusel topping and set aside. Combine all the ingredients and work the dry into the butter until it is shaggy and lumpy.
4. In a large bowl sift together your flour, pumpkin pie spice, baking soda, and salt.
5. In a separate large bowl or stand mixer, cream your white sugar, brown sugar and butter for about 3 minutes. Add your eggs, one at a time, and continue beating 2-3 minutes.
6. Mix in your pumpkin and buttermilk into the sugar mixture until well combined.
7. Add in your flour mixture a spoonful at a time until just combined.
8. Fold in your cranberries.
9. Divide the batter into your prepared loaf pans and sprinkle your streusel topping over them equally.
10. Bake for 65-70 minutes or until a cake tester or toothpick inserted in the middle comes out clean. If the topping begins to brown, tent with some foil. If your oven has hot spots, rotate half way through baking.
11. Keeps at room temperature for 2-3 days or can be wrapped well and frozen for up to 3 months. If frozen, thaw and then warm in the oven for a few minutes to re-crisp the streusel topping.

Nutrition Facts

Calories

254.12

Fat (grams)

7.77

Sat. Fat (grams)

3.95

Carbs (grams)

43.47

Fiber (grams)

1.51

Net carbs

41.97

Sugar (grams)

27.48

Protein (grams)

4.01

Sodium (milligrams)

295.85

Cholesterol (grams)

45.39

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