This Pumpkin Cranberry bread is good enough to change anyone's mind about the taste combination; it is hearty, fruity, and tangy sweet, and is the perfect way to use up leftover cans of pumpkin and fresh cranberries after the holidays!
Pumpkin Cranberry Bread
It is perfectly normal to become tired of pumpkin flavored anything after making all our Thanksgiving recipes, but I bake with it all year long! Pumpkins and cranberries are the perfect pairings of seasonal fruits and veggies, and they are also something that everyone will have way too much of after the holidays are over.
Those extra cans of pumpkin and bags of fresh cranberries take up space in the pantry and fridge, and you might be feeling sick to death of both pumpkin pie and cranberry sauce.
So why not combine the two into this fruity and satisfying pumpkin cranberry bread? It's sweet, but not so much that it's like a dessert. That is, of course, until you spread a ton of buttercream frosting onto it or drizzle on my vanilla icing glaze (which is cool, we won't judge).
Ingredients for Pumpkin Cranberry Bread
This is just a list of ingredients for you to skim over and see if you have them or need to shop, the exact amounts of ingredients are listed in the printable recipe card below!
- Canned Pumpkin
- Large eggs
- Brown sugar & White sugar
- Baking soda
- Fresh cranberries
- Vanilla icing glaze
How to Make Pumpkin Cranberry Bread
- Mix together the pumpkin, eggs, and oil in a large mixing bowl
- Mix the two sugars in until it is completely dissolved and combined
- In a separate bowl, whisk together all your dry ingredients
- Add both dry and wet ingredients and then add the cranberries
- Divide the batter between two greased loaf pans and bake at 350 Fahrenheit for 60 minutes
- Cool completely, and then drizzle icing over the loaves, storing in an airtight container .
How to Store Pumpkin Cranberry Bread
This delicious pumpkin cranberry bread is sweet and dense enough to hold up to long term storage. Simply keep it in a sealed, airtight container at room temperature for 2-3 days and let everyone nibble at it. It will be gone!
Since this recipe makes two loaves, you can keep one of them in the freezer for up to 6 months and take it out whenever you want (or when you are finally wanting to eat pumpkin anything again). Don't freeze it with icing on, do that after defrosting it.
Just make sure to defrost it on the counter before eating it.
Fresh or Dry Cranberries?
Using dried cranberries in recipes is one of those things that is always going to draw a little controversy around the time of year when they are fresh. Other than this time of year when it's fresh cranberry season however we have to use dried for about 9 months of the year, unless you keep a stash of fresh cranberries frozen for the spring and summer.
However, while fresh cranberries definitely up the taste and texture of this pumpkin cranberry bread, if all you have is dried cranberries, it will be fine. Make sure that you don't get sweetened ones if you want that pop of sour in the bread however.
More Quick Bread Recipes
- lemon bread recipe – for the lemon lovers!
- cinnamon spice apple bread
- pumpkin banana bread for the ultimate taste mash-up!
PIN THIS RECIPE to your BAKING RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Pumpkin Cranberry Bread
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Total Time
- 1 hour 10 minutes
- 24 slices
- Karlynn Johnston
Wet Mixture Ingredients
- 2 1/2 cups of canned pumpkin
- 4 large eggs beaten until light and frothy
- 1 cup oil
- 1 1/2 cups brown sugar
- 1 1/2 cups white sugar
- 3 1/2 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 2 cups fresh cranberries chopped coarsely
- 1 batch vanilla icing glaze
- Kick the tires and light the fires to 350 degrees. Grease two standard loaf pans and set aside.
- Mix your pumpkin, beaten eggs and oil in a large mixing bowl.
- Mix in the two sugars until they start to dissolve into the mixture.
- In another smaller bowl, whisk together all your dry ingredients.
- Add the dry to the wet mixture and mix until just combined. Mix in the cranberries until just mixed throughout the batter.
- Divide the batter between the two prepared pans. Tap the pans gently on the counter to release any air bubbles.
- Bake in the oven for 55-65 minutes or until a cake tester or knife inserted comes out clean.
- Remove and cool for 10 minutes then remove the loaves from the pan.
- Cool completely. Prepare the icing and drizzle over top of the loaves, Store in an airtight container or wrap in plastic wrap to keep fresh.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.