Pumpkin Cranberry Bread

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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!

For more ways to use up extra cranberries, why not try this Cranberry Oatmeal Bars recipe? Or this Cranberry Orange Bread?

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!

Wet Ingredients

• Canned Pumpkin
• Large eggs
• oil
• Brown sugar & White sugar

Dry Ingredients

• Flour
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Cloves
• Ginger
• Fresh cranberries
• Vanilla icing glaze

How to Make Pumpkin Cranberry Bread

1. Mix together the pumpkin, eggs, and oil in a large mixing bowl
2. Mix the two sugars in until it is completely dissolved and combined
3. In a separate bowl, whisk together all your dry ingredients
4. Add both dry and wet ingredients and then add the cranberries
5. Divide the batter between two greased loaf pans and bake at 350 Fahrenheit for 60 minutes
6. 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

I love a good banana bread or zucchini bread recipe, but I have more than those! Try my:

• lemon bread recipe – for the lemon lovers!
• cinnamon spice apple bread
• pumpkin banana bread for the ultimate taste mash-up!

Happy baking!

Love,

Karlynn

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