Moist, warmly spiced pumpkin loaves studded with tart cranberries. These mini loaves are cozy and perfect for gifting.
Prep 15 minutes Cook 28–32 minutes Serves 6 mini loaves
Ingredients
1 3/4 cups all‑purpose flour
1 cup pumpkin purée
2 large eggs
1/2 cup vegetable oil or melted butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp fine salt
1 cup fresh or dried cranberries
Optional drizzle icing or coarse sugar for topping
Instructions
- Prep
Preheat oven to 350°F (175°C). Grease a 6‑mini‑loaf pan or line with parchment. - Mix Wet Ingredients
Whisk pumpkin purée, eggs, oil (or butter), brown sugar, granulated sugar, and vanilla until smooth. - Mix Dry Ingredients
In a separate bowl, whisk flour, baking soda, cinnamon, nutmeg, cloves, and salt. - Combine
Add dry ingredients to wet and stir until just combined. Fold in cranberries gently. - Fill Pans
Divide batter evenly among mini‑loaf wells, filling each about ¾ full. - Bake
Bake 28–32 minutes, or until a toothpick inserted comes out clean with moist crumbs. - Cool
Cool in pan for 10 minutes, then transfer to a rack. Add icing or coarse sugar if desired.
Beauty Benefits
- Pumpkin: Beta‑carotene for glow + skin renewal
- Cranberries: Vitamin C for brightness + collagen support
- Warm spices: Cinnamon + nutmeg support circulation for a natural flush
- Healthy fats: Butter or oil helps maintain skin barrier strength
Health Benefits
- Pumpkin provides fibre + antioxidants
- Cranberries support immunity and reduce inflammation
- Mini‑loaf portions help with balanced seasonal indulgence
- Warm spices aid digestion
Storage
- Keeps 3–4 days at room temperature
- Refrigerate up to 1 week
- Freeze up to 2 months (wrap tightly)
- Glaze just before serving for best texture
Substitutions
- Chocolate chips instead of cranberries
- Applesauce for half the oil (lighter)
- Gluten‑free flour blend instead of AP flour
- Add orange zest for brightness
- Swap spices for pumpkin pie spice
History
Pumpkin breads trace back to early American colonial cooking, where pumpkin was used as a staple autumn ingredient. Cranberries, native to North America were traditionally harvested and preserved for winter.
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
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