The best pumpkin bread recipe just keeps on giving!
Today we are adding white chocolate chips and cranberries to the batter!
White Chocolate Cranberry Pumpkin Bread will become your favorite holiday bake!
In my opinion white chocolate and cranberries are just meant to be together!
Iced with my new recipe for Shelf Stable No Refrigerator Cream Cheese Icing!
The icing is definitely optional because this one!
It can surely stand alone!
The candied cranberries and rosemary for garnish are also optional
However they sure do make a really pretty presentation
Turning this loaf into a beautiful holiday centerpiece!
Notes for Success:
I am using a standard loaf pan for this recipe
White Chocolate Chips are optional and can be left out with no changes to the recipe
Candied cranberries and rosemary can be made weeks in advance and stored in the freezer.
Simply re-toss them with some more granulated sugar after they thaw to refresh the shiny glistening sugar coating!
I added frozen cranberries to my batter because as they thaw they break down slightly which is better for baking inside of a bread.
I don’t love giant whole fresh cranberries in my bread but if you have fresh ones,
Simply rough chop them before adding to the batter this way they are a bit smaller for each bite.
WATCH THE VIDEO FOR HOW TO MAKE THIS CRANBERRY PUMPKIN BREAD!
Cranberry Pumpkin Bread
Ingredients
For the Pumpkin Bread
- Vegetable Oil 6Tablespoons (90ml)
- Light Brown Sugar ½ cup (105g)
- Plant Milk ½ cup (118ml)
- Canned Pumpkin ½ cup (120g)
- Vanilla Extract 1 teaspoon (5ml)
- Salt ½ teaspoon
- All Purpose Flour 2 cups (250g)
- Baking Soda 1 teaspoon
- Ground Cinnamon ½ teaspoon
- Ground Ginger ½ teaspoon
- Ground Cardamom ¼ teaspoon
- Ground Cloves pinch
- Ground Nutmeg ¼ teaspoon
- OR 1½ teaspoons pumpkin pie spice
- ¾ cup fresh or frozen cranberries *see notes for success
- ½ cup white chocolate chips
For the Candied Cranberries & Rosemary *optional
- ¾ cup water
- ¾ cup sugar + additional sugar for tossing them
- 2 cups cranberries
- Springs of rosemary as needed *washed and picked of the best sprigs
icing optional
Instructions
- Grease the loaf pan(s) & Preheat your oven to 350°F
- Make the loaf bread in a large mixing bowl combine the plant milk, oil, brown sugar, salt, pumpkin & vanilla & whisk to combine well
- Sift the flour with all the spices and the baking soda and add it all at once to the wet mixture in the bowl
- Whisk smooth
- Add the cranberries and vegan white chocolate and mix to distribute evenly
- Pour into the greased loaf pan
- Bake immediately in the preheated 350°F oven for approximately 40 minutes or when a toothpick inserted into the center comes out clean
- If your bread looks like it is getting too browned on the top you can turn the oven temperature down to 300°F at mid way through and bake until it's done.
- Cool in the pan until you can touch it without burning yourself then flip it out onto a cooling rack to cool the rest of the way
- Prepare the candied cranberries & rosemary by combing the sugar & water together in a medium sauce pot and bring to a boil, boil for 3 minutes them remove from the heat
- Add the cranberries & rosemary and leave them in for about 5 minutes to steep
- Drain and then toss the cranberries & rosemary in a bowl of sugar then shake off the excess and place on a parchment lined sheet pan to dry for about an hour or overnight
- Prepare the optional cream cheese icing as per the instructions on that page
- Ice the loaf when completely cooled and then garnish with the candied cranberries & rosemary
Notes
Pumpkin Bread iced with cream cheese icing must be kept refrigerated, but if you are only using regular buttercream it can stay at room temperature, covered for up to 5 days.
Un-iced bread can be frozen for up to 1 month
Hey Gretchen! The recipe calls for cream cheese icing but the links say it’s your no-shortening buttercream. I’m assuming you meant to say buttercream, not cream cheese? Thanks!
Thankyou! I will correct that error!! 🙂