Indulge in the holiday spirit with pumpkin cranberry bread, a moist treat filled with cranberries and spices, perfect for breakfast. Try now!
I always love making Bread Recipes during the fall, Especially Pumpkin Bread and Pumpkin Gingerbread, mostly because of how much it tastes like the holiday season.
Sabrina’s Pumpkin Cranberry Bread Recipe
This year I am baking with fresh cranberries as much as I can, so I whipped up some Pumpkin Cranberry Bread and Pumpkin Cranberry Bars too! I just can’t get enough of this flavor combo! It turned out to be a huge success, and it’s also one of my new favorite go-to’s for holiday breakfasts alongside my super popular Monkey Bread.
Recipe Card
Ingredients
- 8 ounces pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/3 cup orange juice
- 1 1/2 cups sugar
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 3/4 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 pinch ground ginger
- 2 cups fresh cranberries
Instructions
- Preheat oven to 350 degrees.
- Coat a 9×5 loaf pan with baking spray or grease and flour it.
- Whisk together the pumpkin puree, eggs, oil, orange juice and sugar until combined.
- In a separate bowl combine the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Combine the dry ingredients with the wet ingredients until just combined then add in the cranberries.
- Pour into loaf pan and bake for 50-55 minutes.
- Allow to cool for 5 minutes before removing from loaf pan.
Nutrition
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Chefs notes
You know, when it’s gathering time, I really love serving up muffins instead of a whole loaf of bread. They’re just so much easier and perfect single servings that make sharing a total breeze! Just whip up the batter as the recipe says. Once you’ve got that tasty mix ready, grab a muffin tin and line it with your favorite muffin liners. Then, scoop that batter into each liner. Preheat your oven to 350 degrees, pop the tray in, and let them bake for about 18 to 20 minutes. You’ll end up with delicious, individual treats that everyone will love!
Table of contents
About this Recipe
What I really love about this recipe is that you can make almost everything from scratch, including the Pumpkin Puree and Pumpkin Pie Spice. You also don’t have to use fresh cranberries, if you’re in a rush, you can use frozen or dried cranberries instead. Fresh cranberries do add a much better flavor, so if you are making this in season, I do recommend them.
How to Store
- Serve: You can leave the bread out at room temperature for up to 2 days as long as you keep it wrapped up or in an airtight container.
- Store: The bread lasts for up to 1 week in the fridge. Just make sure to keep it wrapped up tight enough to keep any moisture out and always allow it to cool down completely before you put it away.
- Freeze: You can freeze your homemade quick bread for around 3 months. Once again, make sure to keep it tightly sealed and moisture-free.
Frequent Questions
Get a toothpick and push it into the middle of each muffin. If the toothpick is clean of batter when it comes out, they are done.
Because the loaf pan was filled too much. Try filling the pan up to about an inch short of the top.
There are a few reasons. Usually, it means the oven was too hot or the batter had too much moisture. The bread also could need to be cooked a little longer.
It could be because the batter was overworked. Try not to mix the ingredients together too much.
Variations
- Nuts: Mix in some chopped nuts, like pecans, cashews, and walnuts.
- White Chocolate Chips: Add a cup of white chocolate chips; they bring out the sweetness in the cranberries.
- Toppings: Mix a little bit of brown sugar, nutmeg, or ground cinnamon with some melted butter and brush the mixture over the top of your loaf or muffins.
- Vegan: If you’re making a vegan version of the bread, you can replace the eggs in the recipe with applesauce or a vegan substitute mixture.
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This was wonderful. I was concerned about using whole fresh cranberries, but I trusted the process. The pumpkin is moist and slightly sweet with pops of tartness from the cranberries. Sprinkled the top with turbinado sugar and cinnamon. I had to extend the bake time to 1 hour, 15 min. Will make this again.
Thanks for the great feedback Darla and thanks so much for the five star review.
Hi! Would it be possible to decrease the amount of sugar and/or substitute brown sugar?
Thank you!
Marvelous and deliciously moist bread. I made a few adjustments based on altitude since I’m over 3,000 feet and had to bake a little longer, about 1 hour 15 minutes. I’m going to add walnuts to next batch and the crumble topping sounds wonderful. Thank you for a delicious recipe. ?
You’re welcome Deb and thank you for the great feedback and five stars!
I’m not a sweet quick bread person but just made this for brunch tomorrow bc of pre-holiday lean in. Used cassava flour (all I had on hand). This bread is so perfectly blended with moist, not too sweet and gorgeously tangy fresh cranberries (a must). Fabulous over the top pumpkin bread!
What a great review Barbara! Thanks for five stars.
Made this today for first time. Moist and delicious. Bake time was about an hour and 15 minutes. Sprinkled top with brown sugar before baking. Definitely a keeper!
Appreciate your feedback, Diane and thanks for the five star review.
I’ve made this bread so many times. It’s absolutely delicious and a crowd pleaser for sure. I’ve at times added a crumble topping when I’m craving something really sweet, but this recipe on its own is amazing.
Aw thanks for your kind words Christine and thanks for the five star review!
I love the taste of this, but as stated by others, I cooked an additional 10 minutes and it was still wet on the inside and getting too brown on the outside (why eating is 4 instead of 5). I cut the loaf longways in half and cooked still another 10 minutes with no luck. Even eating it toasted did not help. I ended up eating, and enjoying, the part that was fully cooked.
Since the taste was delicious, I made as muffins the next time. Letting the batter rest 30 minutes before baking, using a level ice cream scoop for muffin batter amount, and cooking at 325 degrees F for about 25 minutes got the results I was looking for.
This is the best bread ever! My whole family loves it. It’s not too sweet.
Excellent bread recipe! Everyone that tried wanted recipe.
Instead of a lg bread pan, I used 2 smaller ones same time to bake. Was perfect!
What happened to my 5 star review?
This one? What a fabulous bread! I made it last night after scouring the internet for a one loaf recipe. I suspected & it came to be true, I had to increase the cooking time about 10 minutes. I tested after 60 minutes & it was wet, so I kept it in. This is not too sweet & a solid soft hearty bread. Thank you so much!
What a fabulous bread! I made it last night after scouring the internet for a one loaf recipe. I suspected & it came to be true, I had to increase the cooking time about 10 minutes. I tested after 60 minutes & it was wet, so I kept it in. This is not too sweet & a solid soft hearty bread. Thank you so much!
You’re welcome Dorothy! Thank you for your valuable feedback and your 5 star rating!
Someone brought in a huge bagel of cranberries for everyone to snack on at work. After 2 days of no one touching them I took them home and vowed to find something yummy to make out of them. I found this and thought that’s ideal. I tripled the recipe and made three loves as instructed. Added a streusel topping. Took them to work and they were gone before lunch. Comments: Soooo delicious, soooo moist, can I have the recipe. Will definitely make again.
I made this bread and didn’t change anything, followed the recipe, and oh my goodness! Delicious! Thank you for sharing this recipe!
Fantastic!! I’ll definitely make this again! I baked two at the same time and they took over an hour to bake – probably because I baked the two pans together.
I cut the sugar by 1/4 cup per loaf and think I could have cut more, but honestly, this is a lovely recipe – I love the tangy cranberries and how moist it is.
Unfortunately I’m allergic to oranges, any thoughts on what I could use as a substitute? It looks and sounds delicious though, I can’t to try it!!!!
I am about to try this recipe out and plan to use lemon juice because that’s what I have on hand. Wish me luck
Delicious. Very light. It could pass as cake.
Can you double this recipe? Increasing the servings to 24? Would that then be 2 loaves?
Yes!
Can you use chopped cranberries? I had a lot of leftover after making some relish and wondered if chopped would make bread too moist?
You can use chopped cranberries for this recipe. Enjoy!
I don’t have orange juice in stock. Could another juice be used instead? Such as Cranberry juice?
I’ve used your recipes in the past but misplaced the name of your website so glad I came across this recipe.
Thank you for all your help with cooking!
Happy Holidays!!
I think that’s workable Dianne. It will add a different flavor to the bread of course. Glad you found us again and you’re very welcome! We love partnering with home cooks. Happy Holidays!
Just wondering if I could use frozen whole cranberries if fresh not available.
Sure 🙂
My loaf is wrapped in foil, and back in the oven at a lower temperature because it was browning on the outside and the tester was very wet after 55 minutes at 350.
I bake quick bread very often and have never had this problem. I know I made it correctly because I triple checked as I was preparing the loaf.
I used avocado oil rather than vegetable oil, and Lakanto Monkfruit Sweetener (classic white sugar replacement) one to one, as a sugar substitute. ????? Any thoughts? I would appreciate what you have to say.
I’m so sorry, I know your bread is long gone now. I don’t have an answer for you as I’ve never tested with those ingredients. My gut would say to tent it and cook at 325 until the middle is done but I don’t know how the sweetener affects anything?
This bread is perfect, sweet and tart and luscious. As soon as we finished the loaf, I started craving it again. Thank you so much for creating it!!
You’re welcome, Karen.
Amazing!!! I had to make some modifications based on what we had. I lowered the oil and halved the sugar, added the pulp of an orange, added walnuts, and used pumpkin pie spice instead of a mix of other spices.
Even so, they came out perfect. Best muffins I ever made, hands down. I ate three as soon as they came out of the oven. I’ve never used whole cranberries in baking before, but mine were frozen and couldn’t be chopped, and I’m never going back!! Thank you!!
I’m so glad you enjoyed them, Rachel. Thanks for the 5 stars.
This bread is so moist and delicious. I will be making this again!
So glad you enjoyed it, Marie.
My loaf took almost 25-30 min past the given time. Outside was done but inside still wet. Made 2 of them carefully. We are in co.would high altitude cause that?? Disapointed dont usually have problems when I do breads.
High altitude can definitely have an affect on bake time.
I would have never thought to put cranberries in my pumpkin bread, but now I don’t think I can go back!
It’s so good!
Wow I have a hard time with raisins but these look like they would add so much flavor and that color is amazing!
You’ve got to try it!
We made this last week and turned out great! Definitely going to be a regular on our table for the holidays!
Yay!! Thanks for coming back to let me know.
This sounds delish. Could you substitute craisins for the fresh cranberries. If so, would I need to adjust anything else in the recipe?
You would want to use about half if you are using dried cranberries. Otherwise, it is good to go 🙂
Should the cranberries be chopped?
Nope! I used them whole.
Can’t wait to try it!
Hope you love it!
How much all spice do I use instead of all other spices?
I’m so sorry this comment got lost and I just came across it. I know your dessert is long gone now. Could you explain the question a little better so I could help?
The instructions call for water but the list of ingredients to not mention water…
I just looked back over the ingredient and instruction list and don’t see a mention of water. It’s written correctly.
It’s orange juice in the actual recipe!
When do you add the cranberries? I don’t see it mentioned in the recipe.
Sorry about that, it was meant to go in with the dry ingredients, I updated it in the recipe directions.