Pumpkin Cranberry Bread: The Sweet Slice of Fall You’ll Crave All Year

If the smell of pumpkin spice makes your heart skip a beat and you secretly wish cranberries were available year-round, this Pumpkin Cranberry Bread might just become your new kitchen obsession. This isn’t just a loaf—it’s a cozy hug in baked form, perfect for a crisp autumn morning or a bustling holiday brunch.

I’ve made plenty of quick breads over the years, but this one hits differently. The pumpkin keeps it tender and moist, the cranberries add a pop of tartness that cuts through the sweetness, and the hint of orange juice ties it all together like the bow on a holiday gift.

Whether you’re baking to impress guests, filling your home with festive aromas, or simply treating yourself to a slice with coffee, this bread works for all occasions. And here’s the kicker: it’s easy. No fancy mixers, no obscure ingredients—just a whisk, a bowl, and a loaf pan. Because, honestly, you have enough going on without complicated recipes.

Why You’ll Love This Pumpkin Cranberry Bread

• Perfect holiday dessert bread for parties and potlucks

• Moist, tender texture with bursts of tart cranberry

• Stays fresh for days (if it lasts that long)

• Quick prep time—no hours of fussing in the kitchen

Ingredients

• 8 oz (227 g) pumpkin puree

• 2 large eggs

• 1/2 cup (120 ml) vegetable oil

• 1/3 cup (80 ml) orange juice

• 1 1/2 cups (300 g) sugar

• 1 3/4 cups (220 g) all-purpose flour

• 1 tsp (5 g) baking soda

• 3/4 tsp (4 g) salt

• 1/2 tsp (1 g) ground cinnamon

• 1/2 tsp (1 g) ground nutmeg

• 1/4 tsp (0.5 g) ground cloves

• 1 pinch (0.2 g) ground ginger

• 2 cups (200 g) fresh cranberries

Steps

1. Preheat oven to 350°F (175°C). Coat a 9×5-inch loaf pan with baking spray or grease and flour it.

2. In a large bowl, whisk pumpkin puree, eggs, vegetable oil, orange juice, and sugar until smooth.

3. In another bowl, combine flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

4. Fold dry ingredients into wet mixture just until combined—don’t overmix.

5. Gently stir in cranberries.

6. Pour batter into loaf pan, smooth the top, and bake for 50–55 minutes or until a toothpick comes out clean.

7. Cool 5 minutes in pan, then transfer to a wire rack.

Tips for Perfect Pumpkin Cranberry Bread

• Fresh cranberries work best, but frozen ones are fine—just don’t thaw them first.

• Measure your flour correctly by spooning it into the cup and leveling it off.

• If your loaf browns too quickly, tent with foil for the last 15 minutes of baking.

• A sprinkle of coarse sugar before baking adds a pretty, sweet crunch on top.

My Little Story Behind This Loaf

This recipe came into my life one November when my neighbor dropped off a bag of fresh cranberries, saying she “couldn’t possibly use them all.” Challenge accepted. I baked this bread for a Thanksgiving breakfast, and by lunchtime, there wasn’t a crumb left. My husband even asked if we could “just skip pie next year and make three loaves of this.” Spoiler: we still had pie, but we also had extra loaves—one for the freezer, one for gifting, and one for immediate indulgence.

What to Serve with Pumpkin Cranberry Bread

This bread is a star on its own, but it loves good company:

• A smear of cream cheese or cinnamon butter for breakfast

• A warm mug of coffee, tea, or mulled cider for cozy afternoons

• A scoop of vanilla ice cream for a quick festive sweet bread dessert

• Sliced thin with brie or sharp cheddar on a cheese board for the holidays

How to Store

• Room temperature: Wrap tightly in plastic or store in an airtight container for up to 3 days.

• Fridge: Keeps for up to a week, but bring to room temp before serving for best flavor.

• Freezer: Wrap loaf in plastic and foil, freeze up to 3 months. Thaw overnight at room temperature.

FAQs

Can I use dried cranberries instead of fresh?

Yes—use 1 cup dried cranberries and reduce sugar slightly if you prefer less sweetness.

Can I make this into muffins?

Absolutely! Bake at 350°F for 20–25 minutes.

What if I don’t have orange juice?

Apple juice works in a pinch, or you can sub with milk for a milder flavor.

Can I make it gluten-free?

Yes, swap with a 1:1 gluten-free flour blend.

The Final Slice

There’s something magical about Pumpkin Cranberry Bread—it feels like fall wrapped up in a tender, fragrant loaf. The pumpkin gives that soft, melt-in-your-mouth texture, while cranberries keep things lively and tart. Whether you bake it for a holiday dessert bread centerpiece or just because you deserve a treat, it’s bound to become a seasonal tradition in your home. So grab that mixing bowl and let’s make your kitchen smell amazing.

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Pumpkin Cranberry Bread

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• Author: Olivia Hartwellen
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10 servings) 1x

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Description

Pumpkin Cranberry Bread is a moist, tender quick bread that combines sweet pumpkin puree, tart bursts of fresh cranberries, and a hint of warm spices. With a touch of orange juice for brightness, this festive loaf is perfect for holiday gatherings, cozy breakfasts, or gifting. Easy to prepare in one bowl, it delivers the comforting flavors of fall in every slice.

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Ingredients

Scale 1x2x3x

• 8 oz (227 g) pumpkin puree

• 2 large eggs

• ½ cup (120 ml) vegetable oil

• ⅓ cup (80 ml) orange juice

• 1 ½ cups (300 g) sugar

• 1 ¾ cups (220 g) all-purpose flour

• 1 tsp (5 g) baking soda

• ¾ tsp (4 g) salt

• ½ tsp (1 g) ground cinnamon

• ½ tsp (1 g) ground nutmeg

• ¼ tsp (0.5 g) ground cloves

• 1 pinch (0.2 g) ground ginger

• 2 cups (200 g) fresh cranberries

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Instructions

• Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or coat with baking spray.

• In a large bowl, whisk pumpkin puree, eggs, vegetable oil, orange juice, and sugar until smooth.

• In another bowl, mix flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

• Fold dry ingredients into wet mixture just until combined—do not overmix.

• Gently stir in cranberries.

• Pour batter into loaf pan, smooth the top, and bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.

• Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

Use fresh cranberries for best results; if using frozen, do not thaw before baking.

Tent loaf with foil if it browns too quickly.

Add coarse sugar on top before baking for a crunchy finish.

Can be made into muffins (bake at 350°F for 20–25 minutes).

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American