Cranberry Pumpkin Bread Recipe

This cozy Cranberry Pumpkin Bread is made with pumpkin puree, cranberries, vegetable oil, eggs, and warm spices. The result is a moist, fragrant, and richly spiced quick bread that everyone will love. This recipe is perfect for a fall or holiday brunch and yields two generous loaves.

Cranberry Pumpkin Bread Ingredients

For the Bread:

• 4 large eggs
• 2 cups pumpkin puree (not pumpkin pie filling)
• 1 cup vegetable oil
• 4 cups granulated sugar
• 4 1/2 cups all-purpose flour
• 2 tablespoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4 cups fresh or frozen cranberries

How To Make Cranberry Pumpkin Bread

1. Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease and lightly flour two standard 8×4-inch loaf pans.
2. Combine the wet ingredients: In a large mixing bowl, whisk together the eggs, pumpkin puree, and vegetable oil until they are fully combined and smooth.
3. Mix in the dry ingredients: In a separate bowl, whisk together the sugar, all-purpose flour, pumpkin pie spice, baking soda, and salt. Gradually add this dry mixture to the wet ingredients. Mix well with a wooden spoon or spatula until no streaks of flour remain, but be careful not to overmix the batter.
4. Fold in the cranberries: Gently fold the cranberries into the batter using your spatula. You want to distribute them evenly without crushing them.
5. Fill the loaf pans: Divide the batter evenly between the two prepared loaf pans. The batter will be quite thick.
6. Bake the bread: Place the loaves in the preheated oven and bake for about 50 minutes. The bread is done when a toothpick inserted into the center of a loaf comes out clean.
7. Cool and slice: Let the loaves cool in the pans for about 10 minutes before carefully turning them out onto a wire rack to cool completely before slicing.

Recipe Tips

• Do Not Use Pumpkin Pie Filling: Make sure you use 100% pure pumpkin puree from a can, not canned pumpkin pie filling, which already has sugar and spices added.
• Prevent a Dry Loaf: Avoid overmixing the batter once you add the flour. Overmixing develops the gluten in the flour too much, resulting in a tough, dry bread. Stop mixing as soon as the flour disappears.
• Coat the Cranberries: To help the cranberries stay suspended throughout the batter instead of sinking to the bottom, lightly toss them with 1-2 tablespoons of flour before folding them in.
• Check for Doneness: If the top is browning too quickly before the inside is cooked, loosely tent the tops of the loaves with aluminum foil for the last 10-15 minutes of baking.

What To Serve Cranberry Pumpkin Bread

This rich quick bread is a fantastic centerpiece for any fall or winter gathering. Serve it sliced and warm with a simple slather of softened salted butter. For a decadent twist, spread on some cream cheese frosting or a maple glaze. It pairs wonderfully with a hot cup of black coffee, chai tea, or a mug of spiced apple cider. You could also serve thin slices alongside a hearty bowl of butternut squash soup or a savory turkey chili.

How To Store Cranberry Pumpkin Bread Leftovers

• Refrigerate: Store the cooled loaves tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. If your kitchen is very warm or humid, you can store it in the refrigerator for up to a week.
• Freeze: Once the bread is completely cool, wrap each loaf tightly in plastic wrap, and then wrap it again in aluminum foil. This double-layer method prevents freezer burn. You can freeze the bread for up to 3 months. Thaw it overnight at room temperature before serving.

Cranberry Pumpkin Bread Nutrition Facts

• Calories: 338 kcal
• Total Fat: 14g
• Saturated Fat: 1.8g
• Cholesterol: 31mg
• Sodium: 200mg
• Total Carbohydrate: 51g
• Dietary Fiber: 1.8g
• Sugars: 37g
• Protein: 4.5g

Frequently Asked Questions

• Can I use frozen cranberries? Yes, you can easily use frozen cranberries. Do not thaw them first; simply toss them with the dry ingredients just before you fold them into the batter. This helps prevent the color from bleeding into the bread batter.
• How do I know when the bread is cooked through? Use the toothpick test. Insert a clean wooden toothpick or thin skewer into the very center of the loaf. If it comes out clean with no wet batter attached, your bread is done. If you see moist crumbs, it is usually okay, but if it has wet batter, it needs more time.
• Can I bake this as muffins instead? Yes, you can use this batter for muffins. Fill the muffin cups about two-thirds full. The baking time will be much shorter, usually between 20 and 25 minutes. Watch them closely and use the toothpick test for doneness.

Try More Recipes:

• Spiced Pumpkin-Raisin Cookies Recipe
• Pumpkin Whoopie Pies Recipe
• Pumpkin Puree Recipe