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Good morning friends, did you have a nice weekend? Ours was pretty busy. Friday night we celebrated my husbands birthday, Saturday from the time we woke up until about four we hung light fixtures, moved more furniture into the house and basically cleaned up. As I mentioned a few days ago, phase 1 is finished and now we will live in the house until Spring while we wait for the designs, appliances, fixtures, etc for the 3 bathrooms, kitchen and floors. We have come a long way but it seems like we still have a way to go.
In addition to all of the above I always find time to bake on the weekends, it is relaxing and is my self-care. Do you find baking relaxing? Or do you enjoy cooking more?
On Sunday my brother and family came for dinner so I made a few treats for the kids and I also baked this cranberry pumpkin bread with chocolate chunks and if was delicious if I do say so myself. I know you are probably thinking, another pumpkin bread recipe? Haven’t we already read about a bazillion pumpkin bread posts here this year. The answer to both questions is yes! What can I say, I love pumpkin bread. The good news is that if you don’t you can skip this recipe and maybe try my blueberry coffee cake or buttery almond braid both of which are perfect with coffee, tea or just for a snack.
Create Your Own Pumpkin Bread Recipe with Add Ins
I have a lot of pumpkin recipes on the blog that I have made over the years and I always come back to the same basic LIBBY’S® pumpkin bread recipe that my grandmother made. I like to change up my pumpkin bread recipe by adding nuts, cranberries, chocolate, or sometimes pecans, a streusel topping or just a sprinkle of brown or white sugar.
Pumpkin Cranberry Chocolate Chunk Bread
1/2 cup butter, softened
1 cup dark brown sugar
1 cup canned pumpkin pure
11/2 tsp. ground cinnamon
1/2 tap. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
11/2 cups all purpose flour
1 cup chocolate chunks, or chips
1 cup dried cranberries
1/2 cup chopped walnuts
Preheat oven to 350. Grease a 9″ loaf pan with cooking spray and line with parchment paper. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment combine all of the ingredients, except the chocolate chunks, cranberries and walnuts, and mix at medium speed until well mixed. Once you have the batter mixed add the cranberries, chocolate and walnuts then fold into the batter, do not over mix.
Pour mixture into prepared pan and bake for 40-60 minutes or until a toothpick comes out clean, make sure the toothpick or skewer comes out clean. Cool for 15 minutes then remove from pan and continue to cool on a wire rack.
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How to Store Pumpkin Bread with Cranberries and Chocolate
- You can store the bread wrapped in cellophane in the refrigerator.
- Wrap in cellophane and then wrap in tin foil and freeze for up to two months.
- Slice bread, wrap in cellophane and then place in a Zip-lock bag and freeze.
The Gift That Keeps On Giving
This pumpkin bread is not only easy to make but a wonderful homemade treat to share with family, friends and neighbors. You could wrap the bread in parchment paper and then tie with baking twine or placing a basket with some coffee beans or a box of tea to make it extra special
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Tell me, what have you been baking? Have you been making lots of things with apples or are you using lots of pumpkin spice?
Have a great day friends.
It’s Never to Early