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Pumpkin, Cranberry Chocolate Chip Bread

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“FRom the Nov 2010 edition of My American Market's Newsletter. Best Pumpkin-holiday bread I have ever made, great consistency, you could also use carrot purée or sweet potato purée.”
1hr 15mins
1 loaf

Ingredients Nutrition


  1. Preheat oven to 350°, grease and flour a 9 x 5 loaf pan.
  2. Combine in large bowl: 1 1⁄2 cups all-purpose flour.1 teaspoon baking soda.1⁄4 teaspoon baking powder.1 teaspoon salt.1 1⁄2 teaspoons ground cinnamon.1 teaspoon ground ginger.
  3. Combine in a small bowl:.1⁄3 cup milk.1⁄2 teaspoon vanilla extract.
  4. Beat in a large bowl until fluffy:.6 tablespoons (3⁄4 stick) butter.3/4 cup sugar plus 1⁄ 3 cup packed brown sugar.
  5. Beat in one at a time:.2 large eggs.
  6. Add and beat on low speed just until blended:.1 cup pumpkin puree.
  7. Add the flour mixture in 3 parts, alternating with the.milk mixture, beating on low speed or stirring with a.rubber spatula until smooth and scraping the sides.of the bowl as necessary.
  8. Fold in:.1⁄3 cup chocolate chips.1⁄3 cup dried cranberries.
  9. Pour into the prepared pan and spread evenly. Bake.until a toothpick inserted in the center comes out.clean, about 1 hour. Let cool in the pan on a rack for.5 to 10 minutes before unmolding to cool completely on the rack.

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