The Story & Intro
Hi, I’m Inaya, 38, from the sun-kissed island of Crete, Greece. Even though our island is famous for olive oil and summer flavors, I’ve always loved the cozy warmth of autumn baking. I remember one chilly November day when I wanted to surprise my kids with something sweet but not too heavy. That’s how this Pumpkin Bread with Cranberry Jam Layer was born soft, moist, and filled with that comforting pumpkin spice aroma that makes your kitchen smell like heaven.
I used to bake pumpkin pies during holidays, but one year I decided to try something simpler and more shareable a loaf cake! The twist came when I added a layer of tangy cranberry jam right in the middle. It turned out magical: sweet pumpkin flavor meeting tart cranberry in every slice.
This pumpkin bread recipe has become a family tradition perfect with coffee in the morning or a warm cup of tea at night. What I love most is how easy it is. You don’t need fancy equipment, just a bowl, a spoon, and a little love. The best part? It tastes even better the next day when the flavors settle and the jam melts into the soft crumb.
Whether you’re baking for your family, friends, or just yourself, this Pumpkin Bread with Cranberry Jam Layer will fill your home with happiness. And the keyword of the day pumpkin bread truly shines here: moist, tender, and bursting with fall flavor!
Why You’ll Love This Pumpkin Bread 🍁
- It’s super moist thanks to real pumpkin purée.
- The cranberry jam layer adds a tangy contrast that elevates the sweetness.
- No mixer required just whisk, fold, and bake!
- Perfect for holiday brunches, breakfast, or gifting.
- The aroma alone will make your home feel like fall paradise.
Ingredients 🧡
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
Wet Ingredients:
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- ¼ cup milk (or almond milk for dairy-free option)
- 1 teaspoon pure vanilla extract
Jam Layer:
- ½ cup cranberry jam (homemade or store-bought)
Optional Toppings:
- Chopped walnuts or pecans
- A sprinkle of raw sugar for a sweet crust
Step-by-Step Instructions 👩🍳
Step 1 – Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal later.
Step 2 – Mix the Dry Ingredients:
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. These spices bring out the classic pumpkin bread aroma.
Step 3 – Combine the Wet Ingredients:
In another bowl, whisk together pumpkin purée, eggs, sugars, oil, milk, and vanilla until smooth and creamy.
Step 4 – Combine Wet and Dry:
Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix the secret to moist bread is to stop mixing once you no longer see streaks of flour.
Step 5 – Create the Jam Layer:
Pour half of the pumpkin batter into the prepared loaf pan. Spoon the cranberry jam evenly over the middle layer, then top with the remaining batter. Use a spatula to smooth the top.
Step 6 – Bake:
Bake for 55–65 minutes, or until a toothpick inserted in the center (avoiding the jam layer) comes out clean. If it browns too quickly, tent it loosely with foil halfway through baking.
Step 7 – Cool:
Let the pumpkin bread cool in the pan for 10 minutes, then lift it out using the parchment paper and cool completely on a wire rack.
Serving Ideas 🍽️
This Pumpkin Bread with Cranberry Jam Layer tastes incredible slightly warm or at room temperature.
- Serve it plain with a cup of coffee ☕.
- Toast slices lightly and spread with butter 🧈 or cream cheese.
- For dessert, serve with a scoop of vanilla ice cream 🍨.
- Dust with powdered sugar for a pretty presentation.
Tips & Variations 🌟
- Jam alternatives: Try raspberry, orange marmalade, or apricot jam if you don’t have cranberry.
- Add-ins: Mix in chocolate chips, chopped nuts, or dried cranberries for extra texture.
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- Freezing: Wrap slices individually and freeze up to 2 months.
Recipe Card 🧾
🍞 Pumpkin Bread with Cranberry Jam Layer
⏰ Time:
Prep: 15 min | Cook: 60 min | Total: 1 hr 15 min
🥕 Ingredients:
See full list above
👩🍳 Instructions:
- Preheat oven to 350°F (175°C).
- Mix dry ingredients.
- Combine wet ingredients.
- Fold wet and dry together.
- Pour half batter, add jam, cover with rest.
- Bake 55–65 min.
- Cool before slicing.
📝 Notes:
- Don’t overmix that keeps your bread fluffy.
- Tent with foil if browning too fast.
- Tastes even better next day!
💪 Nutrition (per slice):
Calories: ~230 | Fat: 9g | Carbs: 34g | Sugar: 18g | Protein: 3g
A Short 100-Word Version 🩷
Hi, I’m Inaya from Crete! This Pumpkin Bread with Cranberry Jam Layer is my favorite cozy fall bake. It’s soft, spiced, and filled with a tangy-sweet jam surprise in the middle. You’ll love how easy it is no mixer, just mix, pour, and bake! Perfect with morning coffee or as a holiday gift. The cranberry layer gives it a beautiful pop of color and flavor, making every slice taste like autumn joy. Try it once, and you’ll make it all season long! 🍁
Conclusion 💬
Cooking, for me, is all about sharing love through flavor and this Pumpkin Bread with Cranberry Jam Layer does exactly that. Every bite tells a story of warmth, sweetness, and family. It’s that simple comfort food that turns ordinary days into something special. Whether you’re a beginner baker or seasoned home cook, this recipe will fill your kitchen with happiness.
So go ahead grab your pumpkin purée, open that jar of jam, and let’s bake something that tastes like love. 💛
