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This Pumpkin Cranberry Bread recipe is moist, delicious and packed with all the wonderful flavors of fall. Fresh and juicy cranberries are studded throughout this holiday bread to provide the most delightful tangy pop of fresh flavor. And since this recipe makes two loaves, there will be enough to share or to freeze for later.
Pumpkin Cranberry Bread
October is one of my favorite times of year because that’s when fresh cranberries hit the grocery stores. I start making cranberry recipes just as soon and I see them all the way through the entire holiday season.
These Sugared Cranberries are super easy to make and are always on my holiday table. But just wait until you try this pumpkin cranberry bread! It tastes absolutely amazing and will have your whole house smelling like the holidays as it bakes.
This is a quick bread recipe that uses basic ingredients to make a batter that you can bake immediately, meaning there is no waiting for the dough to rise. The pumpkin not only gives it a warm and slightly sweet flavor, but it also adds so much moisture to the loaves. Cranberries, that are woven all throughout the bread, really sends this recipe over top!
Serve this delicious bread with a cup of tea, a hot cup of coffee. or Hot Cocoa for breakfast, dessert or afternoon snack and watch it disappear! It’s a good thing this recipe makes two loaves because the first one won’t last long.
💓 Why We Love This Recipe
- Perfect balance of sweet from the pumpkin, tangy from the cranberries and warm flavors from the spices.
- This is a simple recipe that makes the perfect quick bread that’s even easy enough for beginner bakers.
- Perfect dessert that doubles as an easy breakfast or snack on the go.
- Makes a great gift for the holidays. Think of teachers, neighbors, friends, and family.
- Large mixing bowl
- Hand mixer
- 9×5 loaf pans
- Measuring Cups
- Measuring Spoons
🛒 What’s Needed for this Cranberry Pumpkin Bread Recipe
- All-purpose flour
- Pumpkin puree
- Pumpkin pie spice
- Baking powder
- Vegetable oil
- Fresh cranberries
- Large eggs
- White sugar
How to Make Easy Pumpkin Cranberry Bread
Preheat oven to 350 degrees f. Spray 2 9×5 loaf pans with cooking spray.
Step One: Make the Batter
- Combine flour, pumpkin pie spice, baking powder and salt in large bowl.
- In separate bowl, combine sugar, eggs, pumpkin, and oil and, using electric mixer, combine.
- Add dry ingredients to pumpkin mixture, about a cup at time, and mix until just moistened.
TIP: Don’t over mix the flour mixture because it can result in tough bread. You just want to mix it until it’s combined with the wet ingredients.
Step 2: Bake and Serve
- Fold in the cranberries trying to evenly distribute them throughout. Spoon batter into each prepared pan.
- Bake for 55-60 minutes or until wooden toothpick comes out clean.
- Allow to cool for about 10 minutes before turning it out on a wire rack to finish cooling.
Store leftovers in an airtight container for up to a few days or in the fridge for up to one week.
Pumpkin Cranberry Bread Variations and Add-ins
- Nuts: To add another layer of texture, you can stir in chopped nuts. Finely chopped walnuts would be a great addition as would pecans.
- Citrus: Cranberries and oranges go hand in hand and a little orange zest added to the bread batter adds a wonderful zesty flavor.
- Toppings: One of the ways that you can make this bread a bit sweeter is to add some sort of topping. Drizzling on a bit of melted chocolate chips would be great or even shaking on some powdered sugar. Another great topping idea is drizzling a little maple syrup of over warm slices of this bread.
- Frosting: This bread is perfect the way it is but it you’re wanting a more decadent dessert; you could add a pumpkin spice cream cheese frosting. Take 4oz of cream cheese, 1/2 stick of softened butter, a little vanilla extract and a pinch of pumpkin spice and mix until smooth and creamy. Spread over the bread once it has completely cooled
- Dried cranberries – Even though the recipe calls for fresh cranberries, dried cranberries could easily be added instead. Just know that they’re not going to cook down and they’ll add a little bit of a tougher texture than the fresh strawberries but are still quite delicious. The texture of dried cranberries is similar to that of raisins.
How Do You Know When Bread is Done Baking in the Oven?
Since this delicious pumpkin cranberry bread is already a bit darker in color, you’re going to have to go a step further than just judging based on the bread being a golden brown coloring.
The easiest way to check if bread is done baking in the oven is to use a clean butter knife and insert it into the center of the bread. If the knife comes out clean, the bread is done baking and is ready to be pulled out of the oven to cool.
How Do you Freeze Baked Pumpkin Bread?
Since this recipe makes two loaves of bread, you can easily freeze one for later. Make sure to let the loaf cool down all the way to room temperature and then simply add it to a freezer-safe storage bag. I don’t slice mine before freezing. I freeze the whole loaf. But you can slice it if you want.
Can I Use Homemade Pumpkin Puree?
If you would prefer to use homemade pumpkin puree rather than store-bought, you certainly can. To make homemade puree, all you need to do is remove the skin and seeds from a small baking pumpkin, slice it up and roast it for 45-60 on 400 degrees. Then just add it to a food processor until smooth.
Is Canned Pumpkin and Pumpkin Puree the Same Thing?
They are basically the same thing. When buying canned pumpkin or puree, just always read the label. It shouldn’t have sugar or spices add it to it like pumpkin pie filling.
Can I Make Muffins with Recipe?
Absolutely. Muffins are a great idea when you want to take a home baked treat to a school or office party. They’re also great for meal prep because you can freeze then and then just take out just as many as you need at one time.
Add the batter to a prepared muffin tin and bake until the center of the muffins comes out clean. Keep in mind that muffins do not take as long to bake a whole load does so start checking them for doneness after about 10-15 minutes.
Want More Pumpkin Recipes?
- Pumpkin Lush
- Pumpkin Dump Cake
- Pumpkin Sheet Cake
- Pumpkin Cheesecake Dip
- Pumpkin Cheesecake
- Pumpkin Spice Donuts
Pumpkin Cranberry Bread
- 2 1/4 cup all-purpose flour
- 1 3/4 cup pumpkin puree 15 oz. can
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
- 1/2 cup vegetable oil
- 1/2 tsp salt
- 2 eggs
- 2 cups sugar
- 1 cup fresh cranberries
- Preheat oven to 350
- Spray 2 9×5 loaf pans.
- Combine flour, pumpkin pie spice, baking powder and salt in large mixing bowl.
- In separate bowl, combine eggs, pumpkin, sugar, and oil and, using electric mixer, combine.
- Add flour mixture to pumpkin mixture, about a cup at at time, and mix until just moistened.
- Fold in cranberries.
- Spoon batter into prepared loaf pans.
- Bake for 55-60 minutes or until wooden tooth pick comes out clean
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