Pumpkin Cranberry Bread

Our pumpkin cranberry bread recipe offers a delightful twist on the traditional pumpkin loaf, bringing the flavors of fall to your kitchen and a new addition to your fall baking recipes.

The magic of this bread lies in its moist, tender crumb—pumpkin-infused batter studded with tart cranberries and crunchy walnuts that make every bite a celebration of autumn. Plus, with simple variations, you can easily adapt this pumpkin cranberry bread to suit your taste preferences with whatever you have on hand.

Ingredients for Pumpkin Cranberry Bread

• Flour: All-purpose flour provides the base of the bread, creating structure and texture.
• Sugar: Granulated sugar adds sweetness and helps to balance the tartness of the cranberries.
• Pumpkin pie spice: A blend of warm spices, pumpkin pie spice gives the bread its characteristic fall flavor. Here’s how to make your own pumpkin pie spice at home.
• Baking soda: Baking soda helps the bread rise, making it light and giving it a tender crumb.
• Eggs: Eggs help bind the ingredients together and adds moisture to the bread.
• Pumpkin: Solid-packed pumpkin or canned pumpkin puree adds moisture, color and a rich pumpkin flavor.
• Canola oil: Oil provides moisture and helps create a tender texture to the cranberry and pumpkin bread.
• Cranberries: Fresh or frozen cranberries add a tart flavor and bursts of juiciness throughout the bread.
• Walnuts: Chopped walnuts provide a crunchy texture and nutty flavor to complement the pumpkin and cranberries.

Directions

Step 1: Combine the dry ingredients

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Preheat the oven to 350°F. In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. Stir until the ingredients are evenly distributed.

Editor’s Tip: To avoid any clumps in the batter make sure to sift the dry ingredients together.

Step 2: Mix the wet ingredients

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In another bowl, whisk the eggs, pumpkin and oil until smooth and well combined.

Step 3: Combine the wet and dry ingredients

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Gradually stir the wet ingredients into the dry ingredients, mixing just until moistened. Be careful not to overmix the batter, as this can lead to bread with a dense texture.

Step 4: Add the cranberries and walnuts

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Gently fold in the cranberries and walnuts, distributing them evenly throughout the batter.

Step 5: Bake, cool and serve

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Spoon the batter evenly into two greased 9×5-inch loaf pans. Bake for 70 to 80 minutes or until a toothpick inserted into the center of the loaves comes out clean. Cool the loaves in the pans for 10 minutes before removing to wire racks to cool completely.

Editor’s Tip: If the top of the bread starts browning too quickly, cover loosely with aluminum foil for the last 15 to 20 minutes of baking.

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Pumpkin Cranberry Bread Variations

• Add a glaze: Drizzle a simple powdered sugar glaze over the cooled cranberry pumpkin bread loaves for extra sweetness.
• Switch up the nuts: Try chopped pecans or almonds in place of walnuts for a different nutty flavor. Toast the nuts before adding them to the batter to further enhance it.
• Add orange zest: For a citrusy twist, add 1 teaspoon of grated orange zest to the batter.
• Add a streusel topping: Mix 1/4 cup each of flour, brown sugar and cold butter with 1/2 cup chopped pecans to create a streusel crumb topping. Sprinkle over the batter before baking for a crunchy topping to the pumpkin cranberry bread.

How to Store Pumpkin Cranberry Bread

Any leftover pumpkin cranberry bread can be stored in an airtight container at room temperature for up to three days. To keep it fresher longer, refrigerate the bread for up to seven days.

Can you freeze this bread?

Yes, pumpkin cranberry bread freezes well. Wrap the cooled loaves tightly in plastic wrap then in aluminum foil and freeze for up to three months. Thaw overnight in the refrigerator before serving.

Pumpkin Cranberry Bread Tips

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Can I use dried cranberries instead of fresh or frozen?

Yes, you can use dried cranberries if fresh or frozen are not available for this cranberry and pumpkin bread recipe. Soak them in hot water for a few minutes before adding them to the batter to plump them up.

Can you make pumpkin cranberry bread in muffin tins?

Yes, you can make pumpkin cranberry muffins using this recipe. Fill greased or paper-lined muffin tins about 2/3 full and bake at 350° for 20 to 25 minutes or until a toothpick comes out clean.

How do you know when pumpkin cranberry bread is done?

The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly pressed.