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Sliced cranberry pumpkin bread on a wooden board, showing golden-brown, moist texture with visible red cranberries. A spoon with pumpkin puree and cinnamon sticks are nearby.
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Pumpkin Cranberry Bread

This Pumpkin Cranberry Bread is a quick bread recipe that's especially good in fall and winter, when cranberries and pumpkin are in season. It’s soft, moist, and lightly spiced, with tart cranberries throughout. The ingredients are simple and mostly things you probably already have, like flour, canned pumpkin, eggs, and sugar.
Prep Time15 minutes
Cook Time1 hour 35 minutes
Total Time1 hour 50 minutes
Course: Baked Good
Cuisine: American
Keyword: cranberry pumpkin bread, pumpkin cranberry bread
Servings: 10 slices
Calories: 311kcal

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 ¾ cup fresh or frozen cranberries divided
  • 1 ½ teaspoons pumpkin pie spice
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • 7 ½ oz canned pumpkin (1 ¼ cups + 2 Tablespoons, or half a 15-ounce can)
  • 1 ⅓ cups granulated sugar
  • 2 large eggs
  • ½ cup avocado oil, canola oil, or vegetable oil
  • ⅓ cup orange juice

Instructions

  • Preheat and Prepare Pan: Preheat the oven to 350 degrees F and line the bottom of a 9x5-inch loaf pan with parchment. Spray the loaf pan with baking spray or grease and flour the sides.
  • Mix Dry Ingredients: In a medium mixing bowl, stir together flour, 1 ½ cups cranberries, pumpkin pie spice, baking soda, and salt until combined.
  • Mix Wet Ingredients: In a separate large mixing bowl, whisk together pumpkin, sugar, eggs, oil, and orange juice until well combined.
  • Combine Mixtures: Add dry ingredients into wet ingredients and mix until just combined. Do not over mix.
  • Bake: Pour batter into the prepared pan and top with the remaining cranberries. Bake until a toothpick inserted in the center comes out clean, about 70–80 minutes if using fresh cranberries or 80–95 minutes if using frozen cranberries.
  • Cool and Transfer to Rack: Take bread out of the oven and let cool in the pan for about 15 minutes. Run a knife along the edges to loosen, then carefully tip bread onto a wire cooling rack. Let cool for about 30-45 minutes, or longer if you prefer neater, less-crumbly slices.
  • Slice and Serve: Cut into slices and enjoy.

Video

Nutrition

Serving: 1slice | Calories: 311kcal | Carbohydrates: 48g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 268mg | Potassium: 112mg | Fiber: 2g | Sugar: 29g | Vitamin A: 3384IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 2mg