Easy Cranberry Pumpkin Bread
Pumpkin bread made with fresh cranberries incorporates a bright, slightly tart flavor with classic sweetness and spice of a traditional pumpkin loaf.
Cranberry pumpkin bread combines your favorite fall flavors in a soft, moist loaf that’s just right for breakfast, snacking, or sharing with friends and family.
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When cooler weather rolls around, it’s hard to beat a loaf of cranberry pumpkin bread fresh from the kitchen.
It’s the kind of quick bread that you can enjoy with a cup of coffee in the morning or as a little pick-me-up snack in the afternoon.
Pumpkin puree keeps the bread soft and moist, while warm spices like cinnamon, nutmeg, and cloves give the fall flavor you know and love.
The cranberries soften and burst as they bake, giving little bits of tartness that balance the sweetness.
If you enjoy baking during the holiday season, this is an easy recipe you’ll want to keep on hand. It travels well, makes a thoughtful homemade gift, and freezes beautifully, so you can make a loaf ahead of time.
Whether you leave it plain or stir in a handful of chopped nuts, this simple loaf is one you’ll find yourself making every fall!
More Sweet Pumpkin Recipes:
- Grandma’s Pumpkin Bread
- Easy Pumpkin Bundt Cake (from a mix)
- Pumpkin Banana Muffins
- Pumpkin Oatmeal Cookies
Pumpkin Bread with Fresh Cranberries
One of my favorite things about pumpkin bread with fresh cranberries in it is the contrast between the sweet bread and the tart berries.
I typically use fresh cranberries, but you can use frozen cranberries, too.
If fresh or frozen cranberries aren’t available, dried cranberries can be substituted. Just keep in mind that dried cranberries are much sweeter and won’t provide quite the same tart bite, but they’ll still make a delicious loaf.
If you’re using dried cranberries, you may want to reduce the amount slightly since they don’t shrink as they bake.
For a pumpkin cranberry nut bread, chopped walnuts or pecans add a little crunch. The nuts are optional, but they’re an easy way to add another layer of texture .
Fresh Cranberry Recipes for the Holidays:
- Cranberry Cream Cheese Bread
- Nantucket Cranberry Pie
- Cranberry Boursin Dip
- Cake Mix Cranberry Bread
- Cranberry Orange Muffins Using Cake Mix
- No-Bake Cranberry Pie
- Cranberry Orange Cookies
How to Make Cranberry Pumpkin Bread
It’s really easy to make this quick bread.
Ingredients You’ll Need
- Canned Pumpkin Puree
- Vegetable Oil
- Eggs
- Sugar
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Fresh Or Frozen Cranberries
- Chopped Walnuts Or Pecans (Optional)
How to Make It:
Find the full printable recipe available below
Prepare the wet ingredients. First, you’ll use an electric mixer to beat together pumpkin puree, oil, eggs, sugar, and vanilla extract until smooth.
Add the dry ingredients. Then, you’ll whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Mixing on low speed, gradually add the dry ingredients into the wet mixture, mixing just until combined.
Then, you’ll add the cranberries and nuts (if using), gently folding them into the batter.
Bake. Pour batter into prepared loaf pan and spread evenly. If desired, sprinkle some extra nuts and cranberries on top.
Bake 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Notes and Adaptations:
- This loaf freezes well. Simply cool completely, then wrap well with plastic wrap and freeze. Let thaw at room temperature when ready to serve.
- Loaf can be covered and stored at room temperature for up to 3-4 days. I like to use this loaf cake keeper.
Recommended Equipment:
Cranberry Pumpkin Bread
Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup fresh or frozen cranberries
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, use an electric mixer to beat together pumpkin puree, oil, eggs, sugar, and vanilla extract until smooth.
- In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Mixing on low speed, gradually add the dry ingredients into the wet mixture, mixing just until combined.
- Add the cranberries and nuts (if using), gently folding them into the batter.
- Pour batter into prepared loaf pan and spread evenly.
- Bake 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then run a knife along the edge of the loaf to ensure it's loosened from the pan. Invert the loaf onto a wire rack to cool completely before slicing.
Notes
- This loaf freezes well. Simply cool completely, then wrap well with plastic wrap and freeze. Let thaw at room temperature when ready to serve.
- Loaf can be covered and stored at room temperature for up to 3-4 days. I like to use this loaf cake keeper.
Nutrition
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