Sweet and Tangy Cranberry Pumpkin Bread Recipe

Introduction

This cranberry pumpkin bread combines the warm flavors of pumpkin with the tartness of fresh cranberries for a perfect autumn treat. It’s moist, flavorful, and easy to make—a snack that’s great for breakfast or an afternoon pick-me-up.

Ingredients

• 1 cup pumpkin purée
• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup fresh cranberries

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Step 2: In a mixing bowl, combine the pumpkin purée, sugar, and flour until just mixed.
3. Step 3: Fold in the fresh cranberries gently to distribute them evenly throughout the batter.
4. Step 4: Pour the batter into the prepared loaf pan and smooth the top.
5. Step 5: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

• For extra warmth, add 1 teaspoon of pumpkin pie spice or cinnamon to the dry ingredients.
• Swap fresh cranberries for dried ones, soaking them in warm water for 10 minutes before adding to prevent dryness.
• Use half whole wheat flour for a nuttier flavor and added fiber.

Storage

Store the cranberry pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices in the toaster or microwave briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin purée?

Yes, canned pumpkin purée works perfectly for this recipe and saves time without compromising flavor.

Can I substitute cranberries with another fruit?

Absolutely. Blueberries or chopped apples are great alternatives that pair well with pumpkin flavors.

Sweet and Tangy Cranberry Pumpkin Bread Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

This Cranberry Pumpkin Bread is a moist and flavorful quick bread that combines the natural sweetness of pumpkin purée with tart cranberries for a perfect autumn treat. It’s easy to make and bakes to a golden brown crust with a soft, tender crumb inside, ideal for breakfast, snacks, or dessert.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Wet Ingredients

• 1 cup pumpkin purée (canned or fresh)
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Add-ins

• 1 cup fresh or frozen cranberries

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
3. Combine Wet Ingredients: In another bowl, beat the eggs then add the pumpkin purée, vegetable oil, and vanilla extract. Mix until smooth and uniform.
4. Mix Batter: Pour the wet ingredients into the dry ingredients bowl and gently fold together until just combined. Avoid overmixing to keep the bread tender.
5. Add Cranberries: Fold in the cranberries carefully to distribute them evenly throughout the batter without breaking them too much.
6. Pour into Pan: Transfer the batter into the prepared loaf pan, spreading it evenly.
7. Bake: Place in the preheated oven and bake for 55-65 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with only a few moist crumbs attached.
8. Cool: Remove from oven and let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

• For extra flavor, toss cranberries with a tablespoon of flour before folding into batter to prevent sinking.
• Use fresh or frozen cranberries as available; if using frozen, do not thaw before adding.
• Store pumpkin bread tightly wrapped at room temperature for 2-3 days or refrigerate for up to a week.
• Optional: Add 1/2 cup chopped nuts like walnuts or pecans for added texture.

Keywords: pumpkin bread, cranberry bread, fall baking, quick bread, autumn recipes