Cranberry Pumpkin Chocolate Chip Bread

Follow our step-by-step guide on how to make Cranberry Pumpkin Chocolate Chip Bread.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C). While the oven warms up, take two 8x4x2-inch loaf pans and grease them well. For an extra touch, dust the pans with a bit of flour using about 2 teaspoons. This will help your bread slide out easily once it's baked.

2. Step 2

   In a large mixing bowl, combine 2 1/4 cups of all-purpose flour, 2 cups of white sugar, 2 teaspoons of ground cinnamon, 1 teaspoon of baking soda, 1/2 teaspoon of ground ginger, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground cloves, and 1/2 teaspoon of salt. Give it a good whisk to blend all those lovely spices together.

3. Step 3

   In another bowl, whisk together 1 cup of canned pumpkin, 1/2 cup of vegetable oil, and 2 beaten eggs until smooth and well combined. This mixture is where the magic happens, bringing moisture and flavor to your bread.

4. Step 4

   Now, pour the pumpkin mixture into the bowl with the flour mixture. Stir gently until just combined; be careful not to overmix. Finally, fold in 1 cup of dried cranberries and 3/4 cup of semisweet chocolate chips, creating a delightful mix of flavors and textures.

5. Step 5

   Pour the batter evenly into your prepared loaf pans, filling them about two-thirds full. Place them in the preheated oven and bake for 50 to 60 minutes. To check for doneness, insert a toothpick into the center of the bread; it should come out clean when it's ready.

6. Step 6

   Once baked, let the loaves cool in the pans for about 10 minutes. Then, carefully remove them from the pans and transfer to a wire rack to cool completely. The aroma will be irresistible, and you’ll be counting down the minutes until you can slice into this delicious bread.