Pumpkin Cranberry Bread

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.

5 from 2 votes

A soft, lightly spiced quick bread made with canned pumpkin, orange juice, and fresh or frozen cranberries, baked in a 9x5-inch loaf pan. The pumpkin keeps it moist, the cranberries add a tart bite, and one loaf makes 10 slices that keep for days.

Prep Time15

Cook Time1 35

Cool Time1

Total Time2 50

Course: Baked Good

Cuisine: American

Keyword: cranberry pumpkin bread, pumpkin cranberry bread

Servings: slices

Calories: 311kcal

Author: Sara Nelson

Ingredients

1 ¾ cups all-purpose flour
1 ¾ cups fresh or frozen cranberries divided
1 ½ teaspoons pumpkin pie spice
1 ¼ teaspoons baking soda
½ teaspoon salt
7 ½ oz canned pumpkin (about ⅞ cup, 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
baking spray, or butter and flour for the pan

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. Use frozen cranberries straight from the freezer, without thawing.
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

Notes

Refrigerator

Storage: Keep the bread in an airtight container in the refrigerator for up to 5 days, or at room temperature for up to 3 days.

Freezer

Storage: Wrap the fully cooled loaf or individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a couple of hours before serving.

Nutrition