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Pumpkin Bread With Fresh Cranberries

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Estimated reading time: 5 minutes

This pumpkin bread with fresh cranberries is an easy to bake bread that will bring joy to you and your family during the cold season. 

Pumpkin bread with fresh cranberries on a kitchen towel

Pumpkin Bread With Fresh Cranberries

Pumpkin and cranberries are the stars of the cold season in the US. We use them in savory and also sweet recipes and holidays definitely would not be the same without them.

I always keep some cans of pumpkin pure in the pantry and always have fresh cranberries that I use for Thanksgiving and sometimes for Christmas.

However,  I like freezing cranberries as I tend to use them later in the season to make different recipes.

This is one of these recipes that I make after all the craziness of everything pumpkin season goes away. It is an easy recipe where all the ingredients are mixed together and fresh cranberries are added to the mixture.

I did not see a lot of pumpkin bread recipes to carry fresh cranberries. The cranberries could be very tart, therefore the bread has, by default, a little bit more sugar than the regular pumpkin bread recipes you will find around.

Honestly, if I have to choose between a pumpkin bread with raisins or dried cranberries and fresh cranberries, probably I would choose the fresh cranberries. 

I like the fact that there is a balance between the sweetness of the bread and the fresh cranberries. I also like the addition of nuts as they bring texture to the bread. 

I don’t have separate spices, but I do have pumpkin spice. Can I use it?

I used cinnamon, ginger, nutmeg and allspice. You might not have these spices in the house, but you might have pumpkin spice, which seems to be very popular in many households.

Yes, go ahead and use it.  As a secret, pumpkin spice has all the spices I used in my bread version, so you are in the clear.

How many loaves of bread this recipe makes?

This recipe makes two beautiful loaves of pumpkin bread with fresh cranberries. You can gift one loaf or you can freeze it and eat it later.

It should taste good for up to three months if you keep it in the freezer, wrapped in foil. I usually wrap my breads in parchment paper and then in foil and freeze them like that.

Pumpkin bread with fresh cranberries

What kind of ingredients do I need to make this recipe?

  • all purpose flour 
  • granulated sugar
  • eggs
  • pumpkin puree
  • vegetable oil
  • fresh cranberries
  • nuts
  • baking powder
  • salt
  • cinnamon powder
  • ginger powder
  • allspice 
  • nutmeg

How to make this pumpkin bread with fresh cranberries:

This recipe doesn’t raise any difficulties. If you have two bowls, ingredients and an oven, you can make it, even if you are not a baker, or never baked before in your entire life.

First, gather all ingredients and make sure you have everything you need for the recipe. There is nothing more annoying than wanting to make a delicious dessert and discovering that there are no eggs, or enough flour, or whatever it is to prepare the recipe.

When you have everything on the table, preheat the oven to 350F. Always, make sure that your oven is warming up while you are working on the recipe.

If you are not an experimented baker, or never baked before, this is one piece of advice you really need to follow. When you are done putting the recipe together, your oven will be ready for use.

The dry ingredients, like flour, sugar, salt, baking powder and spices are going in one large bowl. In the other bowl, you mix together the eggs, oil, pumpkin puree and pour this mixture over the dry ingredients.

So far, so good, right? Easy-peasy. 

Slices of Pumpkin bread with fresh cranberries on a plate

Gently, fold the cranberries and nuts in the batter. The last step is to grease two baking pans using a little bit of oil or butter and spoon the batter between these two pans.

You bake them in the oven for about 70-80 minutes or until a toothpick inserted in the middle of the bread, comes out clean. If it is sticky and with batter on it, bake some more.

Remove the pans from the oven and allow them to cool for 5-10 minutes. After that, take the breads out of the pan and place them on a metal rack to cool off completely. 

What do you eat pumpkin bread with?

Well, it is a sweet bread, so you can have it in the morning, with a little bit of butter or cream cheese and a cup of coffee or tea. Or you can eat it by itself, it is absolutely delicious.

If you have kids in school, they can take a slice in their lunch bag and have it during the day as a snack or even as dessert.

Pumpkin bread on a kitchen towel

Drizzle some honey over the bread and enjoy it for a pick me up snack at work.

Interested in more pumpkin or cranberry recipes?

Cranberry Cream Cheese Dip

Sweet and Savory Cranberry Recipes

Cranberry Custard Pie with Cream Cheese Crust

Whiskey Flavored Pumpkin Pie

Easy Pumpkin Muffins Recipe

Pumpkin Seed And Apricot Pumpkin Sweet Bread

Easy Baked Pumpkin Mac And Cheese

Yield: 32 servings

Pumpkin Bread With Fresh Cranberries

Pumpkin bread with fresh cranberries and pecans55

Delicious pumpkin bread with fresh cranberries to make when both pumpkin and cranberries are in season.

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 3 3/4 cups all purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 4 eggs
  • 1 can (15 ounces) pumpkin puree
  • 1/2 cup vegetable oil(like sunflower or canola oil)
  • 2 cups fresh or frozen cranberries, thawed
  • 1 cup chopped pecans or walnuts

Instructions

  1. Preheat oven to 350F.
  2. in a large bowl, mix together flour, sugar, baking powder, spices and salt.
  3. In another bowl, whisk together the eggs, oil and pumpkin puree.
  4. Stir into dry ingredients.
  5. Gently, fold in cranberries and nuts.
  6. Grease two 9x5-in.loaf pans.
  7. Spoon the batter into the pans and bake for 70-80 minutes or until a toothpick inserted in the center of the bread comes out clean.
  8. Cool for 5-10 minues before removing the breads from the pans.
  9. Allow them to cool completely on a wire rack.

Notes

  • Instead of using cinnamon, ginger, nutmeg and allspice, you can use pumpkin spice, if you already have in the pantry.
  • Instead of using walnuts, use pecans or chopped almonds.

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Nutrition Information:

Yield:

32

Serving Size:

1

Amount Per Serving: Calories: 168Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 154mgCarbohydrates: 25gFiber: 1gSugar: 13gProtein: 3g

Did you make this recipe?

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