If the aroma of spiced pumpkin and the sweet-tart burst of cranberries wafting through your kitchen doesn’t scream “holiday season,” I don’t know what will. This cranberry pumpkin bread is a moist, tender loaf brimming with warm spices, zesty citrus, and pops of tangy cranberries in every bite. It’s the kind of recipe that feels like a hug on a chilly day, perfect for sharing or savoring all to yourself with a hot mug of tea.
Why You’ll Love This Recipe
This is one of those pumpkin bread recipes that checks all the boxes. It’s simple to make, stays moist for days, and tastes like the essence of fall. Tart cranberries and bright orange zest perfectly balance the sweetness of the pumpkin bread.
Plus, it uses pantry staples like canned pumpkin and dried cranberries, making it a great recipe for impromptu baking sessions.
Whether you’re whipping up mini loaves for gifting or slicing thick pieces for an afternoon snack, this quick bread recipe is destined to become a favorite.
The Story Behind Cranberry Pumpkin Bread
Pumpkin bread has long been a staple in fall baking, beloved for its rich flavor and tender crumb. Adding cranberries elevates this classic to a festive holiday treat, blending the traditions of sweet pumpkin recipes with the tart cranberries often seen in holiday desserts. This version borrows inspiration from New England’s love for cranberries and Southern kitchens’ penchant for all things pumpkin.
Equipment List
- Large mixing bowl: Essential for mixing the dry ingredients.
- Medium mixing bowl: For whisking together the wet ingredients.
- Wire rack: To cool the loaves evenly after baking.
- Two 9-inch loaf pans: Greased and ready for the batter. These USA Loaf Pans are my absolute favorite!
- Cooking spray or parchment paper: For easy loaf removal.
Ingredients You’ll Need for This Recipe
- Canned pumpkin: The star of the show! Be sure to use pure pumpkin, not pumpkin pie filling.
- Dried cranberries: Tossed in flour to keep them from sinking during baking.
- Orange juice and zest: These add a bright citrusy note that complements the sweetness of the pumpkin.
- Pumpkin pie spice and ground cardamom: For those cozy, warm flavors.
- Granulated sugar and vegetable oil: To keep the bread sweet and moist.
- All-purpose flour: Forms the base of the batter.
- Eggs: Bind everything together and add richness.
How to Make Easy Cranberry Pumpkin Bread
- Preheat your oven. Heat to 350°F (175°C) and prepare two 9-inch loaf pans with cooking spray.
- Mix the dry ingredients. In a large bowl, whisk together the flour, pumpkin pie spice, cardamom, baking soda, and salt.
- Combine the wet ingredients. In a separate bowl, whisk sugar, oil, eggs, pumpkin, orange juice, and zest until smooth.
- Incorporate wet and dry ingredients. Pour the pumpkin mixture into the dry ingredients, stirring gently until combined.
- Prepare the cranberries. Toss the dried cranberries in a tablespoon of flour, then fold them into the batter.
- Fill the pans. Divide the batter evenly between the prepared loaf pans, smoothing the tops.
- Bake the bread. Place in the oven for about 55–60 minutes. Check for doneness by inserting a toothpick into the center of the loaves—it should come out clean.
- Cool on a wire rack. Let the loaves rest for 5-10 minutes in the pans before turning them out to cool completely.
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Chef Secrets & Tips
- For a tender crumb: Avoid overmixing the batter. Stir just until the dry ingredients are moistened.
- Customizable add-ins: Swap out cranberries for raw cranberries, fresh pumpkin purée, or even dark chocolate chips for a twist.
- Mini loaves or muffins: Divide the batter into mini loaf pans or a muffin tin for about 45-45 minutes of baking time.
Serving Suggestions
Pair a warm slice of cranberry pumpkin bread with a dollop of whipped butter or a smear of cream cheese. Serve alongside a savory brunch selection, like my Monte Cristo Sliders or Crab Quiche!
Commonly Asked Questions
Can I use fresh cranberries instead of dried?
Yes! You can use fresh or frozen cranberries. Just toss them in flour to prevent sinking.
How should I store cranberry pumpkin bread?
Wrap the cooled loaves in plastic wrap and store them at room temperature for up to three days.
For longer storage, double wrap and freeze slices for up to three months.
What’s the best way to reheat this bread?
Warm slices in the microwave for 10-15 seconds, or toast them lightly for a crisp edge.
Storage & Reheating Tips
- Room temperature: Store loaves wrapped in plastic wrap for up to 3 days.
- Freezing: Double wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
- Reheating: Pop a slice in the toaster oven for a freshly baked taste.
This easy pumpkin cranberry bread isn’t just a delicious dessert—it’s a celebration of the best time of year. So preheat that hot oven, grab a large bowl, and let’s bake up some sweet pumpkin bread to share!
More Quick Bread Recipes
Amish Pumpkin Bread
A moist, spiced loaf featuring pumpkin purée and warm autumn spices. This traditional recipe delivers a comforting flavor perfect for chilly mornings or cozy evenings.
French Breakfast Puffs
These tender, buttery muffins are rolled in cinnamon sugar while warm, giving them a donut-like finish that's irresistible with a morning cup of coffee.
Hawaiian Banana Nut Bread
A tropical twist on classic banana bread, this recipe includes crushed pineapple and macadamia nuts for a sweet, nutty, and fruity treat.
Almond Poppy Seed Bread
A lightly sweet loaf with a hint of almond flavor and a delicate crunch from poppy seeds, perfect for brunch or as an afternoon snack.
Pumpkin Streusel Muffins with Vanilla Bean Glaze
Fluffy pumpkin muffins topped with a buttery streusel crumble and drizzled with a rich vanilla bean glaze—ideal for indulging in seasonal flavors.
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Easy Cranberry Pumpkin Bread
Ingredients
- 3 cups sugar
- 1 cup oil
- 4 eggs
- 2 15- oz cans canned pumpkin not pie filling
- ⅔ cup orange juice
- 2 teaspoons orange zest
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cardamom
- 3 ½ cups flour plus 1 tablespoon for cranberries
- 1 cup dried cranberries
Instructions
Preheat the Oven
- Set your oven to 350°F (175°C) and allow it to preheat while you prepare the batter.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, cinnamon, pumpkin pie spice, cardamom, baking soda, and salt. Once thoroughly combined, set the bowl aside for later use.
Combine the Wet Ingredients
- In a medium bowl, whisk the sugar, oil, eggs, pumpkin, vanilla extract, orange zest, and orange juice until the mixture is smooth and well-blended.
Incorporate the Wet and Dry Ingredients
- Pour the wet mixture into the bowl with the dry ingredients. Gently whisk them together until just combined. Be careful not to overmix; stop as soon as all the ingredients are incorporated.
Prepare the Cranberries
- In a small bowl, toss the dried cranberries with one tablespoon of flour. Ensure the cranberries are evenly coated to prevent them from sinking during baking.
Fold in the Cranberries
- Gently fold the cranberry mixture into the batter using a spatula. Mix carefully to maintain the batter’s lightness.
Pour Batter into Loaf Pans
- Grease two loaf pans thoroughly. Divide the batter evenly between the pans, smoothing the tops to ensure an even bake.
Bake the Loaves
- Place the loaf pans in the preheated oven and bake for 50–55 minutes. Check for doneness by inserting a toothpick into the center of each loaf. If it comes out clean, the bread is ready.
Cool and Remove from Pans
- Allow the loaves to cool in their pans for 20 minutes. Then, carefully remove them from the pans and transfer them to a wire rack to cool completely before serving. Enjoy your delicious pumpkin cranberry bread!
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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