Pumpkin Cranberry Bread

This Pumpkin Cranberry Bread has the perfect combination of sweet and moist pumpkin bread with tart cranberries in every bite. An easy quick bread recipe that’s into the oven in just 10 minutes!

Why You Will Love This Pumpkin Cranberry Bread Recipe

Sweet cranberries fill this decadent pumpkin bread making it the perfect mash up of sweet and tart! Here’s why you’re going to love this easy quick bread recipe:

• Easy: This cranberry pumpkin bread recipe comes together in just 10 minutes, with no hand mixer required!
• Festive: While most people think of pumpkin bread as being good for fall and Thanksgiving, the addition of bright red cranberries make this bread ready for Christmas!
• Flavor: With my favorite pumpkin bread recipe as the base, you know it is extra moist with the perfect soft texture and lots of pumpkin flavor. The fresh tart cranberries give the bread a perfect balance!
• Two Loaves: This recipe makes two loaves of bread, perfect for sharing with neighbors and friends or freezing the second loaf for enjoying the following week!

Watch How To Make It

Watch how to make this pumpkin cranberry bread recipe step-by-step:

Ingredients Needed

Most of what you will need are pantry staples, aside from the fresh cranberries. For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

• Flour
• Pumpkin Spice
• Baking Soda
• Baking Powder
• Salt
• Pumpkin: I use a 15 oz can of pumpkin. Make sure it is pure pumpkin puree, not pumpkin pie filling which is already sweetened.
• Sugar: I use a combination of brown sugar and granulated sugar.
• Eggs
• Buttermilk: If you do not have buttermilk, you can whisk 1 tablespoon white vinegar into 1/2 cup whole milk and let it sit for 5 minutes.
• Vanilla Extract
• Cranberries: I like to use fresh cranberries, but frozen cranberries will also work!

Tips and Variations

Guarantee this bread turns out just the way you want with these recipe tips and variations:

• Don’t Over-Mix: Stir the batter just until there are no big lumps and then pour into loaf pan. If you stir too much, you can make your bread tough.
• Parchment Paper: Greasing the loaf pan and then lining it with parchment paper will help the bread not stick to the pan. It also makes it easy to lift the pumpkin cranberry bread out of the pan.
• Add Nuts: You can add 1/2 cup of any chopped nuts you enjoy, I recommend walnuts or pecans. You can also sprinkle pepita seeds on top of the batter.
• Homemade Pumpkin Spice: If you are out of pumpkin spice, make your own by combining 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice.
• Use Real Pumpkin: If you want to use homemade pumpkin puree, make sure to strain it through a cheesecloth to remove excess liquid and make it the same texture as store-bought canned pumpkin.
• Muffins: Want to use this recipe to make cranberry pumpkin muffins? Bake them at 350°F in a standard sized muffin tin for about 18 to 20 minutes.

How To Store Cranberry Pumpkin Bread

To store, tightly wrap the completely cooled pumpkin cranberry bread in saran wrap or foil. Store the bread on your counter for about 4 days, or in the fridge for up to a week.

To warm, you can lightly toast a slice in your toaster oven or a standard toaster. You can also microwave it for 10 seconds for that freshly baked taste.

Freeze an entire loaf, or individual slices, for up to 3 months. Allow bread to cool completely, then wrap the entire loaf, or single slices of pumpkin bread, tightly in Saran Wrap. Place the wrapped bread in a freezer friendly ziplock bag and freeze for up to 3 months. For best results, allow bread to thaw in the fridge for 24 hours before serving.

More Delicious Cranberry Recipes

• Overnight Cranberry French Toast Casserole
• Cranberry Jello Salad
• Apple Cranberry Sauce
• Cranberry Muffins
• Frosted Cranberry Cookies
• Cranberry Relish

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