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Cranberry Pumpkin Bread With Crystallized Ginger

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“This is a great recipe for fall. I love the taste of the pumpkin and spice and the contrast of the tart cranberries. However, the crystalized ginger is what did it for me. I had it on hand for another recipe I use it for and decided to throw it in. This is my new go-to pumpkin bread.”
READY IN:
1hr 25mins
SERVES:
12
YIELD:
12 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Preheat oven to 350°F Grease and flour loaf pan.
  2. 2. Sift together dry ingredients. Set aside.
  3. 3. Cream together sugars and butter. Add yogurt, eggs and pumpkin. Mix until just combined.
  4. 4. Add dry ingredients alternately with milk; mix until just combined.
  5. 5. Toss cranberries in a little flour to prevent them from sinking to the bottom of the pan while cooking. Gently fold cranberries and ginger into the batter. Pour into prepared loaf pan and bake 1 hour 15 minutes. Make sure to watch it near the end as it may need more or less time depending on your oven.

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