This recipe for cranberry pumpkin buttermilk bread is just the ticket to help you hop from the scorching summer to those fantastic fall vibes!
Have you noticed a common ingredient over the last few recipes that I’ve shared? It always stabs at my soul a little bit when I let food waste away in my refrigerator, and every time I buy a half gallon of buttermilk, I make it my personal mission to use up every drop of it before it turns sour. (I chuckle at that, because buttermilk technically is sour on it’s own, but you get what I mean!)
So after I served up my delicious Vicky Cakes Pancakes, made a scrumptious batch of cinnamon raisin buttermilk muffins and devoured my old fashioned buttermilk pie, I decided to use up the last little bit of buttermilk to make something with a little fall flair. The grocery stores have already started moving those cans of pureed pumpkin to the end caps, so you know I had to stock up in preparation for “Pumpkin Spice Season!”
I added a package of dried cranberries to this bread to give it a little added moisture. I love how fruit, no matter if it’s fresh or dried, can really come alive in baked goods and give the dish a whole new dimension! You can also add raisins in place of the cranberries if you prefer. Or, you could add fresh whole cranberries to give the bread a bite of tartness!
Here’s a free printable copy of the recipe if you’d like to give it a try:
Cranberry Pumpkin Buttermilk Bread
Ingredients
- 2 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 1/4 tsp baking soda
- 1 tsp salt
- 1 Tbs cinnamon
- 2 tsp pumpkin pie spice
- 1 cup buttermilk
- 1 cup pumpkin puree
- 1/4 cup vegetable oil
- 2 eggs large
- 1 tsp vanilla
- 1 package dried cranberries
Instructions
- Preheat oven to 350 F
- Spray 9x5 inch loaf pan with non-stick cooking spray
- In a large bowl, combine flour, sugar, baking soda, salt, cinnamon and pumpkin pie spice
- In a separate bowl, combine buttermilk, pumpkin puree, oil, eggs and vanailla
- Pour wet ingredients into dry ingredients and stir until just combined
- Pour in dried cranberries and stir just until combined
- Pour batter into loaf pan and bake for 55 minutes, or until toothpick inserted into the center comes out clean
- Remove from oven and allow to cool in the pan for about 10 minutes
- Remove from the pan and finish cooling on a wire rack
- Enjoy!
Tried this recipe?
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This morning for breakfast I had a slice of this delicious bread with a pad of butter. I reheated it in the microwave for just a few seconds and enjoyed it with my coffee. It was absolutely heavenly, and for just a moment I was able to daydream that we were past these upper 90s temps and were falling into the autumn season! (I quickly snapped out of it when I opened my door and it was already 85 degrees by 8:00 am. Rude!)
Looking for more pumpkin recipes to sink your teeth into? Try these recipes found right here on Southern Made Simple!
Soft Batch Pumpkin Sugar Cookies | White Chocolate Covered Pumpkin Truffles | Pumpkin Chocolate Chip Snicker Doodle Cookies | Pumpkin Layered Cheesecake | Pumpkin Custard Pie | Pumpkin Cranberry Muffins
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