A classic pumpkin bread made even better with tart cranberries scattered throughout. It’s flavorful, wonderfully moist, and has that perfect tender crumb we all love in a quick bread. This one is a delicious way to kick off your holiday baking.
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Pumpkin Cranberry Bread
I love a good pumpkin bread, but adding fresh cranberries takes this one to another level. You get that cozy pumpkin flavor and warm spices, with little pops of tart cranberry that keep every bite from feeling too sweet. And the texture? So soft, tender, and moist. I’ve found that the oil and brown sugar really help it stay that way for days.
And because this recipe makes two full 9×5-inch loaves, you can keep one for yourself and share the other… or, let’s be honest, tuck one away in the freezer for when that pumpkin bread craving hits again.
Ingredients
Pro Tip
Rolling the whole cranberries in a portion of the reserved flour helps prevent sinking and excess moisture.
Pumpkin Cranberry Bread
Pumpkin Cranberry Bread is loaded with pumpkin and fresh whole cranberries in every bite. The tart cranberries balance the rich pumpkin and brown sugar perfectly, while the oil creates a soft, rich crumb. Warm spices bring full fall flavor, making this quick bread perfect for breakfast, snacking or holiday gatherings.
Servings: 32 Slices
Instructions
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Preheat the oven to 350°F. Prepare two 9×5 loaf pans by either lining with parchment or greasing the pans to prevent sticking.
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In a medium bowl, add 3 cups of flour, reserving the ¼ cup (31g) for later. Add the baking soda, baking powder and salt. Give it a little whisk to combine. Set aside.
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In a large mixing bowl add oil, both sugars and whisk to blend together.
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Add pumpkin and eggs and continue whisking until smooth.
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Stir in the flour mixture just until combined. Do not overmix. The batter will be thick but creamy.
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Add in the cinnamon, ground ginger, cloves and allspice.
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Before adding in the cranberries, pat dry with a paper towel if using frozen cranberries. In a small bowl, mix the whole cranberries with the reserved ¼ cup of flour. Lightly toss until coated. Fold the cranberries into the batter gently until completely combined and there are no visible white streaks of flour.
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Scoop the batter into the prepared pans filling both until evenly filled. Each loaf pan will be about ¾ filled. Optional: Dust tops with sparkling sugar before baking.
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Pumpkin cranberry bread is done when it pulls from the sides, top is slightly brown and the internal temperature is 200 to 205°F.
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To ensure doneness, you may want to turn the oven off and allow bread to rest for 10 minutes.
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Take loaves out and cool for 5 to 10 minutes. Do not allow longer than this as it can cause condensation on the bottom of the bread.
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Remove loaves from pans and allow to cool on a wire rack.
Notes
- Skip the individual spices and use 1 tablespoon pumpkin pie spice if preferred.
- Run a sharp paring knife around the edges before removing from the pans if needed.
- If the bread begins browning too quickly, loosely tent the loaf pans with foil.
- For best results, use a conventional oven set to 350°F. Convection ovens can bake the outside too quickly, which may cause the center of the loaf to cave in before fully baking through.
- Storage Instructions
- Leftover pumpkin cranberry bread should be wrapped tightly with plastic wrap and can be kept on your counter for up to 5 days
- Reheat: Bread can be warmed slightly in the microwave before serving.
- Freeze: Once fully cooled, wrap the whole loaf or individual slices tightly in plastic wrap and place in an airtight freezer bag for up to 3 months. Let thaw completely before serving.
Nutrition
Calories: 146kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 15mg | Sodium: 127mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 28IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 1mg
How to Make Pumpkin Cranberry Bread
1- In a medium mixing bowl, whisk together 3 cups of the flour, baking soda, baking powder, and salt. Set aside. In another bowl, whisk together canola oil, brown sugar, and granulated sugar until well combined.
2- Add the pumpkin puree and eggs, whisking vigorously until smooth and creamy. Add the flour and spice mixture into the wet ingredients. Stir gently with a wooden spoon or silicone spatula just until combined. Do not overmix
3- If using thawed frozen cranberries, pat them dry with paper towels then toss them with the reserved flour until evenly coated. Gently fold the cranberries into the batter until distributed and no visible streaks of flour remain.
4- Divide the batter evenly between the two prepared loaf pans. If desired, sprinkle sparkling coarse sugar over the tops. Bake for 55 to 65 minutes. Remove the loaves from the oven and let them cool in the pans for 5 to 10 minutes (avoid keeping them in the pan longer to prevent condensation on the bottom).
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains pre-added sugars and spices, which will alter the sweetness and flavor profile. Stick to 100% pure pumpkin puree.
Should I use fresh or frozen cranberries?
Both fresh and frozen cranberries work well. If using frozen cranberries, thaw and pat dry first to help prevent excess moisture in the batter.
How do I know for sure when the bread is completely done baking?
Your bread is fully baked when:
- A toothpick or skewer inserted into the center comes out clean or with a few moist crumbs (no wet batter).
- The edges pull slightly away from the sides of the pan.
- An instan read thermometer inserted into the middle part of the loaf reads between 200°F/93°C and 205°F/96°C.
Troubleshooting Guide
Sinking usually happens for three reasons: overmixing the batter, using a convection oven, or opening the oven door too early.
How to Fix that: Stir the wet and dry ingredients by hand with a spatula or a wooden spoon just until the flour disappears. Use a conventional oven setting at 350°F (or reduce the heat to 325°F if using convection). Use the optional 10 minute oven rest at the end of baking so the interior sets cleanly.
This is typically caused by adding too much flour, overbaking, or accidentally using pumpkin pie filling.
How to fix that: Measure flour using the “spoon, and level” method, or use a digital scale. Double check that your canned pumpkin says 100% Pure Pumpkin, not pre-sweetened pumpkin pie mix. Pull the loaves when an instant read thermometer reads 200°F–205°F.
The bread was left inside the metal loaf pan for too long after coming out of the oven.
How to fix that: Set a timer for 5 to 10 minutes max when the bread comes out of the oven. Turn the loaves out of the pans immediately and transfer them to a wire rack so air can circulate around the entire loaf.
Variations
- Add in raisins instead of cranberries.
- Add 1 cup of chopped walnuts or pecans to the batter for a crunch.
- Add a teaspoon of orange zest for a citrus flavor that goes so well with cranberries.
- Sprinkle coarse sugar or turbinado sugar on top before baking for an added texture and sparkle.
- Swap half the cranberries for white chocolate chips for a sweeter idea.
Serving suggestions
- Serve warm slices of pumpkin bread with milk tea or pumpkin spice latte.
- Spread some salted butter on warm slices and top with honey or whipped honey.
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