Cranberry Pumpkin Bread Recipe

There is something utterly magical about Cranberry Pumpkin Bread that makes it a must-bake as the seasons change. This bread blends the warm, cozy flavors of pumpkin and spices with the tart bursts of cranberries, creating a perfect balance between sweet and tangy. Moist and tender with a delightful crunch from pecans, this loaf offers a comforting aroma and rich texture that feels like a warm hug fresh from the oven. Whether you slice it for breakfast, a mid-afternoon snack, or a sweet treat after dinner, Cranberry Pumpkin Bread is sure to brighten your day and quickly become a staple in your baking repertoire.

Cranberry Pumpkin Bread Recipe - Recipe Image

Ingredients You’ll Need

To create this heartwarming Cranberry Pumpkin Bread, you’ll need a handful of simple ingredients, each carefully chosen to deliver the perfect taste, texture, and color. These basics come together to make a bread that’s rich, moist, and bursting with autumnal flavor.

  • Butter (⅓ cup, softened): Adds richness and moisture to keep the bread tender.
  • Sugar (1 ¼ cups): Sweetens the bread while also aiding in browning for a lovely crust.
  • Eggs (2): Provide structure and help bind the ingredients together.
  • Pumpkin puree (1 cup): The star ingredient, offering natural moisture, sweetness, and that gorgeous orange hue.
  • Milk (⅓ cup): Lightens the batter and contributes to the bread’s tender crumb.
  • Flour (1 ¾ cups): The foundation that holds everything together perfectly.
  • Baking soda (1 teaspoon): Helps the bread rise with just the right spring.
  • Baking powder (1 teaspoon): Works alongside the baking soda to ensure a light texture.
  • Salt (½ teaspoon): Balances sweetness and enhances all the other flavors.
  • Cinnamon (2 teaspoons): Brings that quintessential warm spice flavor we all crave in pumpkin treats.
  • Ground cloves (1 teaspoon): Adds a deep, aromatic spice punch.
  • Ground ginger (½ teaspoon): Gives a subtle zing that livens each bite.
  • Allspice (½ teaspoon): Rounds out the spice blend with cozy undertones.
  • Pecans (¾ cup, chopped, divided): Provide a satisfying crunch and nutty flavor.
  • Dried cranberries (½ cup): Deliver tangy pops of flavor throughout the bread.

How to Make Cranberry Pumpkin Bread

Step 1: Prepare Your Oven and Pan

Start by preheating the oven to 350 degrees Fahrenheit to get it perfectly ready for baking. Grease a 9×5 inch loaf pan thoroughly, ensuring your bread releases easily after baking. This simple prep makes a big difference in presentation and cleanup.

Step 2: Cream the Butter, Sugar, and Eggs

Using an electric mixer, beat together the softened butter, sugar, and eggs in a large bowl until the mixture is light and fluffy. This step introduces air into the batter, helping your bread rise beautifully and develop a tender crumb.

Step 3: Mix in Pumpkin and Milk

Next, add the pumpkin puree and milk to the creamed mixture, mixing well until everything is fully combined. The pumpkin not only gives flavor and moisture but also adds those lovely autumnal colors that make this bread irresistible.

Step 4: Combine the Dry Ingredients

In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and the wonderful blend of cinnamon, ground cloves, ground ginger, and allspice. This combination of spices is what makes the Cranberry Pumpkin Bread so flavorful and fragrant.

Step 5: Bring It All Together

Gradually add the dry ingredient mixture to the pumpkin mixture, stirring gently until just combined. Overmixing can toughen the bread, so be sure to stop once you see all the ingredients come together.

Step 6: Fold in Pecans and Cranberries

Carefully fold in half a cup of chopped pecans along with the dried cranberries. These additions bring texture and bursts of tartness that contrast perfectly with the sweet, soft pumpkin base.

Step 7: Bake Your Bread

Pour the batter into your prepared loaf pan and sprinkle the remaining pecans evenly over the top. Pop it into the oven and bake for about 55 minutes, or until a toothpick inserted into the center comes out clean. This golden bake will smell heavenly as it cooks.

Step 8: Cool and Enjoy

Once baked, allow the bread to cool in the pan for 10 minutes so it firms up a bit. Then, transfer it to a wire rack to cool completely. Cooling fully before slicing ensures the perfect texture and makes serving a breeze.

How to Serve Cranberry Pumpkin Bread

Cranberry Pumpkin Bread Recipe - Recipe Image

Garnishes

To take your Cranberry Pumpkin Bread experience to the next level, try spreading a generous layer of softened butter or a drizzle of honey on each slice. A sprinkle of powdered sugar or a dollop of cream cheese frosting can also add indulgence for special occasions.

Side Dishes

This bread pairs wonderfully with warm beverages like coffee, chai tea, or spiced hot chocolate, making it a perfect companion for cozy mornings or afternoon breaks. For a more substantial spread, serve it alongside a bowl of creamy pumpkin soup or a crisp autumn salad.

Creative Ways to Present

Slice the Cranberry Pumpkin Bread and arrange it on a festive platter with some fresh cranberries and cinnamon sticks for a beautiful fall-themed centerpiece. You can also transform leftover slices into French toast or bread pudding for a delightful brunch twist.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Cranberry Pumpkin Bread fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It will stay moist and delicious for up to 3 days, perfect for snacking or sharing.

Freezing

If you bake in advance or have extra, freezing is a fantastic option. Wrap the bread tightly in plastic wrap and aluminum foil or place slices in freezer bags. Frozen Cranberry Pumpkin Bread can last up to 3 months without losing flavor or texture.

Reheating

When ready to enjoy frozen or refrigerated bread, warm individual slices in a toaster oven or microwave for about 20-30 seconds. This quick reheating brings back that fresh-baked goodness and softness, making each bite feel freshly made.

FAQs

Can I substitute fresh cranberries for dried in this recipe?

Yes, but fresh cranberries are much more tart and contain more moisture, so you might want to add a bit of extra sugar or reduce other liquids slightly to balance the texture and sweetness.

Do I have to use pumpkin puree or can I use canned pumpkin?

Canned pumpkin puree works perfectly and is a convenient substitute. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.

What if I don’t have all the spices listed? Can I omit some?

While the spice blend adds amazing depth, you can simplify with just cinnamon and ginger if needed. The bread will still be delicious, though the full spice profile makes Cranberry Pumpkin Bread especially wonderful.

Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free baking blend that’s designed for one-to-one substitution. You may want to add a teaspoon of xanthan gum if your blend doesn’t include it to help with texture.

How do I know when the bread is fully baked?

Insert a toothpick or cake tester into the center of the loaf. When it comes out clean or with just a few crumbs clinging to it, your Cranberry Pumpkin Bread is perfectly baked and ready to cool.

Final Thoughts

Baking a loaf of Cranberry Pumpkin Bread is like capturing the essence of autumn in a single slice. Its harmonious blend of sweet pumpkin, tart cranberries, warm spices, and crunchy pecans creates a comforting treat that’s perfect for sharing or savoring quietly with a cup of tea. I hope you’ll give this beautiful recipe a try and let its cozy flavors bring a little extra joy to your kitchen and table.

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Cranberry Pumpkin Bread Recipe

This Cranberry Pumpkin Bread is a moist and flavorful loaf perfect for fall and holiday seasons. Featuring the warm spices of cinnamon, cloves, ginger, and allspice, tender pumpkin puree, tangy dried cranberries, and crunchy pecans, it offers a delightful balance of sweetness and spice. Ideal for breakfast, snacks, or dessert, this easy-to-make bread combines classic pumpkin flavors with a festive twist.

  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 1012 slices) 1x
  • Category: Bread, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

  • ⅓ cup butter, softened
  • 1 ¼ cups sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • ⅓ cup milk

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice

Add-ins

  • ¾ cup pecans, chopped and divided
  • ½ cup dried cranberries

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly and set it aside to be ready for the batter.
  2. Mix Butter, Sugar, and Eggs: In a large mixing bowl, use an electric mixer to beat the softened butter, sugar, and eggs together until the mixture is creamy and well combined.
  3. Add Pumpkin and Milk: Stir in the pumpkin puree and milk into the butter mixture and mix well to combine all wet ingredients evenly.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, ginger, and allspice until the spices and leavening agents are evenly distributed.
  5. Incorporate Dry Mixture: Gradually add the dry ingredient mixture to the pumpkin batter. Stir gently until just combined, being careful not to overmix to keep the bread tender.
  6. Fold in Pecans and Cranberries: Fold in ½ cup of the chopped pecans along with the dried cranberries to distribute them evenly throughout the batter.
  7. Pour Batter into Pan and Add Topping: Pour the prepared batter into the greased loaf pan and spread it evenly. Sprinkle the remaining ¼ cup of pecans on top to create a crunchy topping once baked.
  8. Bake: Place the pan in the preheated oven and bake for about 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
  9. Cool Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing to ensure clean cuts and maximum flavor.

Notes

  • Ensure the butter is softened to room temperature for easier mixing and better texture.
  • Do not overmix the batter after adding flour to avoid a dense bread.
  • You can substitute milk with almond milk or any plant-based milk for a dairy-free option.
  • For a nut-free version, omit the pecans or replace with seeds like pumpkin or sunflower seeds.
  • Store the pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • The bread can be frozen tightly wrapped for up to 2 months. Thaw at room temperature before serving.
  • Add spices according to your preference for more or less warmth.

Nutrition

  • Serving Size: 1 slice (about 1/12 of the loaf)
  • Calories: 210
  • Sugar: 14g
  • Sodium: 210mg
  • Fat: 9g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: cranberry pumpkin bread, pumpkin bread recipe, fall baking, holiday bread, spiced pumpkin bread, quick bread, moist pumpkin bread

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