Cranberry Dark Chocolate Pumpkin Bread

And here we are. Pumpkin bread. I think I foreshadowed it enough in my brown butter bars post, and now that it's officially fall, I think it's an appropriate time to consume more pumpkin than most farms produce.

I've always looooved pumpkin. From when I was a kid, I used to scoop pumpkin puree from the can with a tablespoon and funnel it into my face. I eat pumpkin seeds – shells included because I'm a maniac – by the handful (with little to no regard that the shells will destroy my entire body for days to come.) As much as I love pumpkin, however, I only allow myself to indulge between the second week of September and the first week of December. It just doesn't taste right any other time of year.


I don't discriminate how I consume my pumpkin: bread, cookies, bars, soup, doesn't matter. (Most of these dishes I mentioned will also probably be up here at some point this season – get ready!) However, I can definitively say that pumpkin bread is my favorite way to use pumpkin. Whether it's plain pumpkin bread with a big slab of cream cheese on top, or spotted with dried cranberries and dark chocolate chips, I don't care. As long as there are heavy blends of spices and enough pumpkin to last four fall seasons, I'm happy.

Cranberry Dark Chocolate Pumpkin Bread

  • 2 1/4 cups flour
  • 2 cups sugar
  • 1 tsp soda
  • 1 tsp salt
  • 2 1/2 heaping tbsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 2 eggs
  • 1/2 cup oil
  • 1 cup pumpkin puree
  • 1/4 cup dark chocolate chips (optional)
  • 1/4 cup dried cranberries (optional)

Preheat your oven to 350º, and drease two 8-by-4-by-2 inch loaf pans with butter. In a large bowl, combine all of the dry ingredients. In a separate bowl, add the eggs, oil, and pumpkin, whisking until combined. Add these whisked ingredients into the dry, and mix just until combined. Stir in your optional add-ins, and pour into the prepared pans. Bake for 50-55 minutes, remove from the pans from the oven, and let the bread sit for ten minutes before turning them out onto a cooling rack to cool completely. Eat immediately, smear with peanut butter, Nutella, or cream cheese, or wrap in tinfoil to pop it into the fridge or freezer.

Such a simple recipe, right? Lots of hearty spices, and so many different ways to customize the flavors. Whether you add in chocolate, dried fruit, nuts, or leave it in all of its pumpkin glory, this bread is delicious, moist, and the best way to welcome in the best season.

My name is Alexandra Jade, but you can call me Alex, or Trin.  I am a Food Studies major at New York University, and a freelance photographer, journalist, and social media pro on the side.  I run the instagram account @twobrunchgirls.