Pumpkin Cranberry Bread

By:

jeremy

Published:

September 20, 2025

[grow_share_buttons]

Jump to Recipe·Leave a Review

Why This Recipe Works

This Pumpkin Cranberry Bread achieves the perfect balance of moisture and flavor, thanks to the harmonious blend of pumpkin puree and fresh cranberries. The addition of pumpkin pie spice provides warmth and depth, making every slice a comforting treat. Each bite is a cozy reminder of fall, and it’s almost impossible to resist reaching for another slice. You’ll love how the sweetness from the pumpkin and the tartness from the cranberries complement each other beautifully. Plus, this recipe is straightforward and lets the natural flavors shine through. Isn’t it great when delicious and easy go hand in hand?

Why You’ll Love This Pumpkin Cranberry Bread

Imagine a warm slice of bread, slightly sweet with hints of spice, paired perfectly with vibrant cranberries popping in your mouth. This recipe is a delightful union of sweet and tart, offering a burst of flavor in every bite. Whether you enjoy it for breakfast, as a snack, or as a dessert, this pumpkin cranberry bread is a versatile addition to any table. After all, who wouldn’t want their mornings to start with a slice of this warm, comforting bread? You’ll find it’s not just a recipe; it’s an experience you’ll want to share with family and friends.

Ingredients

2 1/4 cups all-purpose flour
1 3/4 cups pumpkin puree (15 oz. can)
1 teaspoon pumpkin pie spice
2 teaspoons baking powder
1/2 cup vegetable oil
1/2 teaspoon salt
2 large eggs
2 cups granulated sugar
1 cup fresh cranberries

Preparing Your Loaf Pans

First things first, preheat your oven to 350°F. It’s a crucial step, as you want that warm atmosphere to help your bread rise perfectly. While the oven is warming up, grab two 9×5-inch loaf pans and spray them generously with non-stick cooking spray. This ensures the loaves come out easily later on, making clean-up a breeze!

Mixing Dry Ingredients

Now, let’s gather a large mixing bowl. Add in your 2 1/4 cups of all-purpose flour, 1 teaspoon of pumpkin pie spice, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Using a whisk, blend these dry ingredients until they’re evenly mixed. This step is essential as it helps distribute the leavening agent throughout the flour, ensuring your bread rises beautifully.

Combining Wet Ingredients

In a separate bowl, mix together 1 3/4 cups of pumpkin puree, 2 large eggs, 2 cups of granulated sugar, and 1/2 cup of vegetable oil. An electric mixer works wonders here. Blend the mixture until it’s smooth and well combined. You should see a creamy, inviting texture that makes you excited for what’s to come.

Blending Wet and Dry Mixtures

It’s time to bring everything together! Gradually add the dry mixture to the wet mixture, doing it about one cup at a time. After each addition, mix until just moistened. Be careful not to overmix here! You want your bread to be light and fluffy, so just mix until you don’t see dry flour anymore.

Adding Fresh Cranberries

This part is always fun! Gently fold in 1 cup of fresh cranberries, ensuring they are evenly distributed throughout the batter. This way, every slice will have those beautiful bursts of tartness that contrast wonderfully with the sweetness of the bread.

Filling the Loaf Pans

Now, spoon the batter evenly into your prepared loaf pans. Take a moment to smooth the tops; this helps to create an even bake. You want those loaves to rise beautifully and look gorgeous when they come out of the oven, don’t you?

Baking the Bread

Place the loaf pans in the preheated oven and bake for 55 to 60 minutes. It’s a great time to kick back while the delightful aroma fills your kitchen. To test if your bread is done, insert a wooden toothpick into the center. If it comes out clean, it’s perfect. If there’s still batter on the toothpick, give it a few more minutes in the oven.

Cooling the Bread

Once baked, remove the loaves from the oven and let them cool in the pans for about 10 minutes. This step is crucial, as it allows the bread to firm up a bit. Then, carefully transfer them to a wire rack to cool completely. There’s nothing quite like the anticipation of trying a warm slice of freshly baked bread!

Serving Suggestions

When you’re ready to enjoy your pumpkin cranberry bread, consider serving it warm. A pat of butter or a dollop of cream cheese makes for a delightful combination. It’s a versatile treat that can easily transition from breakfast to snack or even dessert, adding a cozy touch to any moment.

Tips for Success

Ensure all ingredients are at room temperature for better mixing. Cold ingredients might prevent the mixture from blending well.
Don’t skip the step of folding in the cranberries. This makes sure they are evenly distributed, giving every slice that perfect taste.

Variations

Feeling adventurous? Here are some fun variations to consider:
– Add chopped walnuts or pecans for a nutty crunch that pairs nicely with the soft texture of the bread.
– Substitute dried cranberries for fresh if you’re out of season. They’ll add sweetness in a different way.

Storage Tips

If you happen to have any leftover pumpkin cranberry bread (though it’s hard to believe!), store it in an airtight container at room temperature for up to 3 days. For longer storage, you can keep it in the refrigerator for about a week. If freezing, wrap slices in plastic wrap and pop them in the freezer for a comforting treat later.

Pairing Ideas

To elevate your experience, pair this bread with a warm cup of spiced chai tea or a rich hot chocolate. The warmth and depth of flavor will enhance the enjoyment, making for a cozy afternoon treat.

FAQs

1. Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin works perfectly in this recipe. It’s convenient and just as delicious!

2. How do I know when the bread is done?
Insert a toothpick into the center; if it comes out clean, it’s done!

3. Can I make this recipe gluten-free?
Absolutely! Simply substitute all-purpose flour with a gluten-free flour blend, and you’re good to go.

4. How can I add more flavor?
Consider adding a touch of vanilla extract or orange zest for extra flavor notes that brighten the bread.

5. Is it okay to use frozen cranberries?
Yes, you can use frozen cranberries. Just remember not to thaw them before adding to the batter to avoid excess moisture.

This Pumpkin Cranberry Bread recipe is not just a sweet treat; it’s a wonderful way to embrace the flavors of the season. With its moist texture, delightful sweetness, and zesty cranberries, it’s sure to become a family favorite. Perfect for sharing with loved ones or enjoying with a warm beverage, this bread embodies the spirit of comfort and joy in every slice. Happy baking!