Pumpkin Cranberry Bread – Delicious Quick Bread Recipe

This pumpkin cranberry bread recipe creates a delicious & orange colored dessert or snack. The tart cranberries combine perfectly with the pumpkin in order to create a wonderfully sweet “quick bread”. This recipe is great for Thanksgiving or any other “harvest” related special occasion. Quick breads are also fast & super easy to make. Your family & friends will love the flavor of this sweet pumpkin cranberry bread.

Delicious & Moist Pumpkin Cranberry Bread

Pumpkin Cranberry Bread

Our recipe should take you roughly 10-15 minutes to prepare and clean up. Please be aware that this is an oven-baked recipe. It is not made with a bread machine. For similar recipes, please visit Bread Dad’s section on Sweet Quick Breads. You will also find a printable and “pin-able” recipe at the bottom of this page. If you liked this recipe, we hope you will leave a comment below and give us a 5 star rating.

Ingredients – Pumpkin Cranberry Bread Recipe

  • 8 Tablespoons – Unsalted Butter (softened)
  • 2 – Large Eggs
  • 1 1/4 Cups – Pumpkin Puree (not pumpkin pie mix)
  • 2 Cups – Flour (all purpose flour)
  • 1 1/4 Cups – White Granulated Sugar
  • 1 Teaspoon – Vanilla Extract
  • 1 Teaspoon – Baking Soda
  • 1 Teaspoon – Baking Powder (aluminum free)
  • 1/2 Teaspoon – Salt
  • 1 Cup – Cranberries (frozen or fresh)

Servings – Roughly 12 slices

  • Equipment required for this recipe – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven.

Key ingredients – Pumpkin Puree & Fresh or Frozen Cranberries

Cranberries & Pumpkin Puree

Instructions – Pumpkin Cranberry Bread Recipe

  • Preheat oven to 325 degrees F.
  • Grease bread pan (if necessary).
  • Soften butter in a microwave.
  • Lightly beat eggs.
  • Stir butter, eggs and pumpkin puree together.
  • Mix in remaining ingredients (except the cranberries). Stir until the batter is fully mixed.
  • Add the cranberries after the batter has been completely mixed. Make sure the cranberries are evenly spread throughout the batter.
  • Pour finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
  • Bake in the oven for 65-70 minutes.
  • Take out of oven and let the pumpkin bread cool down in the bread pan for 10 minutes. Do not remove the pumpkin bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
  • After 10 minutes, remove the pumpkin cranberry bread from the bread pan. Place the pumpkin bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the pumpkin bread and the bread pan walls if the pumpkin bread is stuck in the pan.

Add Cranberries After Completely Mixing Batter

Cranberries being added to pumpkin bread batter

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!

Reference Sources

Tips – Pumpkin Cranberry Bread Recipe

  • The tips below are designed to help sweet quick bread “novices” and/or people with limited baking experience.
  • This pumpkin cranberry bread is a sweet “quick bread”. Quick breads use baking soda and/or baking powder as a leavening agent versus slower rising bread yeast. This results in a muffin-like dessert that is quick & easy to make. Classic quick bread examples are banana bread, strawberry bread, blueberry bread, etc. This pumpkin quick bread recipe does not use bread yeast to rise.
  • 1 1/4 cups of pumpkin puree is roughly 10 ounces (versus the normal 15 oz in many pumpkin puree cans). You can freeze any “leftover” puree. It should be stored in your freezer and will last for at least several months. Place the puree in a resealable container before you put it in the freezer. You can then thaw out the frozen puree later in order to use it in pumpkin pies, pumpkin muffins, etc.
  • You can use fresh or frozen cranberries for this pumpkin cranberry bread. I like to use frozen cranberries because they retain their shape better (as they are less likely to rupture during the mixing & baking). In addition, fresh cranberries are often harder to find in the supermarket (versus frozen cranberries).
  • If you use frozen cranberries, they do not have to be thawed before baking this pumpkin cranberry bread. They can be added directly to the batter and will thaw during the baking process.
  • Optional – You can press extra cranberries into the top of the batter (before you place the bread pan in the oven) if you want a more “cranberry-icious” (is that even a word?? ha!) appearance.
  • Optional – For a slightly richer taste, you can use brown sugar instead of white granulated sugar. However, be aware that the brown sugar will change the orange color of the pumpkin cranberry bread and make it darker. I prefer the brighter orange color of the white sugar version.
  • Optional – If you do not have fresh or frozen cranberries, you can use dried cranberries. However, I prefer the tart taste of fresh/frozen cranberries (versus sweeter taste of dried cranberries) when making a pumpkin cranberry bread. The tartness of the cranberries is a nice contrast to the sweet pumpkin bread. Of course, the fresh/frozen cranberries are also much juicier than dried cranberries!
  • Make sure that you are using pumpkin puree (and not a pumpkin pie mix). Pumpkin pie mix contains extra ingredients such as water, sugar & spices and this can throw off the taste & consistency of this pumpkin bread recipe if used.
  • Optional – You can add 1 teaspoon of pumpkin pie spice if you want this pumpkin cranberry bread to taste more like pumpkin pie. However, I think pumpkin cranberry bread tastes better without the pumpkin pie flavor (as there is less “interference” with the cranberry flavor).

 

  • If someone in your family does not like the taste of pumpkin but loves cranberries, you can try our Applesauce Cranberry Bread or Cranberry Bread with Fresh Cranberries recipes. Or if you family likes the taste of pumpkin, you should also try our Pumpkin Chocolate Chip Bread recipe.
  • This doesn’t happen often but if the top of the pumpkin bread looks too moist or under cooked, you should try the “toothpick test”. Gently push a toothpick into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the pumpkin bread again with a tooth pick.
  • If you have a problem with a pumpkin bread recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
  • In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your pumpkin cranberry bread.
  • If you do not have aluminum free baking powder, “regular” baking powder should work fine (as long as it is relatively fresh). However, I prefer to use aluminum free food ingredients when making food for my family.
  • Always wear oven mitts/gloves when dealing with bread pans & a hot oven.
  • For other delicious quick bread recipes (i.e. banana bread, strawberry bread or cornbread), please visit Bread Dad’s main section for sweet Quick Bread Recipes.

Question – Pumpkin Cranberry Bread

What is the pumpkin puree used in pumpkin cranberry bread?

Pumpkin puree is mashed & processed pumpkin and usually does not contain added sugar or spices. It is often sold in 15 oz cans in America. Look for products that contain 100% pumpkin puree because a few pumpkin puree products also contain some pureed squash in addition to the pumpkin. Don’t confuse pumpkin puree with pumpkin pie mix. Canned pumpkin pie mix generally consists of pumpkin, water, sugar, salt, spices and/or other ingredients. It is harder to make your own unique tasting baked goods if you are using the preset flavor from a manufacturer’s canned pumpkin pie mix.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!

Related Recipes

Pumpkin Cranberry Bread
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5 from 10 votes

Pumpkin Cranberry Bread - Delicious Quick Bread Recipe

This pumpkin cranberry bread recipe creates a delicious & orange colored dessert or snack. The tart cranberries combine perfectly with the pumpkin in order to create a wonderfully sweet "quick bread". Visit BreadDad.com for more easy sweet quick bread recipes.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Keyword: cranberry pumpkin bread, pumpkin bread, pumpkin cranberry bread, pumpkin cranberry bread recipe
Servings: 12 Slices
Calories: 249kcal
Author: Bread Dad

Ingredients

  • 8 Tablespoons Unsalted Butter (softened)
  • 2 Eggs (large)
  • 1 1/4 Cups Pumpkin Puree (not pumpkin pie mix)
  • 2 Cups Flour (all purpose flour)
  • 1 1/4 Cups White Granulated Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder (aluminum free)
  • 1/2 Teaspoon Salt
  • 1 Cup Cranberries (frozen or fresh)

Instructions

  • Preheat oven to 325 degrees F.
  • Grease bread pan (if necessary).
  • Soften butter in a microwave.
  • Lightly beat eggs.
  • Stir butter, eggs and pumpkin puree together.
  • Mix in remaining ingredients (except the cranberries). Stir until the batter is fully mixed.
  • Add the cranberries after the batter has been completely mixed. Make sure the cranberries are evenly spread throughout the batter.
  • Pour finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
  • Bake in the oven for 65-70 minutes.
  • Take out of oven and let the pumpkin bread cool down in the bread pan for 10 minutes. Do not remove the pumpkin bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
  • After 10 minutes, remove the pumpkin cranberry bread from the bread pan. Place the pumpkin bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the pumpkin bread and the bread pan walls if the pumpkin bread is stuck in the pan.

Notes

This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act.
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The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.

Nutrition

Serving: 1Slice | Calories: 249kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 237mg | Potassium: 99mg | Fiber: 2g | Sugar: 22g | Vitamin A: 4252IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg

If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!

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