Easy Cranberry Pumpkin Bread

Bake easy cranberry pumpkin bread with tart cranberries, orange zest, and a tender crumb for the perfect holiday dessert or afternoon snack. A great recipe for all things pumpkin!

No ratings yet

Print Pin

Course: Breads

Cuisine: American

Keyword: breakfast, quick breads, snack bars

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: thick slices

Calories: 425kcal

Author: Jennifer Locklin

Equipment

Shop the exact tools and ingredients I use for this recipe

View My Amazon Kitchen

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

Get Recipe Ingredients

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.