I love anything cranberry, especially during the holiday months, and this easy and delicious cranberry pumpkin bread recipe is wonderful. Starting with my classic pumpkin bread recipe, I added fresh cranberries and topped it with a sugar, cinnamon and pepitas. The burst of tartness from the cranberries works wonderfully with the sweetness of the pumpkin bread and the warm, aromatic pumpkin pie spices.
Why This Cranberry Pumpkin Bread is the Perfect Holiday Loaf
I love the combination of sweet pumpkin bread and tart cranberries. This pumpkin quick bread is soft and moist and smells wonderful. Here are some other reasons you’ll like it:
- Tastes amazing. I think the best part about this loaf is the contrast between the tart cranberries and the sweet pumpkin bread. For a special holiday flair, I sprinkled sugar-cinnamon topping on the bread before it goes into the oven for a crackly crunchy top. It makes the loaf look extra pretty, which is a bonus! For a different kind of crunchy topping, try my pumpkin bread recipe with cream cheese frosting or the crunchy topping from my banana pumpkin bread.
- Easy to make. This cranberry pumpkin loaf uses the muffin method, where you mix the wet and dry ingredients in separate bowls by hand and then fold the dry ingredients into the wet ingredients. No mixer is required. This is ideal during busy holidays when time is tight, or perhaps you're staying at your in-law's house or traveling. Plus, it will be a sure winner with everyone who tries it.
For other easy pumpkin loaf recipes try my spiced chocolate chip pumpkin bread or my extra special pumpkin bread with a pecan streusel.
The Baking Science Behind This Easy Recipe
- This pumpkin bread is a little different from my other versions because it does not include buttermilk. Cranberries are about 90 percent water, and as they bake, that moisture spreads through the batter. Even though it is a small amount of fruit, it adds enough liquid that the batter no longer needs the extra moisture from buttermilk. Skipping it helps keep the texture light and prevents that dense dark line you sometimes see at the bottom of quick breads.
- To make sure the cranberries are evenly mixed in, I toss them with a bit of flour before adding them to the batter. It is the same trick I use for chocolate chips or other mix-ins, and it helps keep them suspended instead of sinking to the bottom.
- I have only tested this recipe with fresh cranberries, not dried ones. If you try it with dried cranberries, let me know how it turns out. I would love to hear your results.
Cranberry Pumpkin Bread Ingredients
- Pumpkin Puree: I suggest using Libby's Pumpkin Puree because this brand uses a pumpkin variety that is excellent for baking. In my experience, canned organic pumpkin puree can be too watery compared to Libby's, which can negatively affect the texture of your quick bread.
- Fresh Cranberries: Pumpkin bread with cranberries is a new level of holiday flavor! When available I like to use fresh cranberries, but the recipe works with either fresh or frozen cranberries.
- Dark Brown Sugar: Brown sugar serves a few purposes. It sweetens the loaf, deepens its rich brown color, and adds a caramel flavor. While I prefer using dark brown sugar, light brown sugar works, too.
- Pumpkin Pie Spice: My homemade pumpkin pie spice recipe is the one I use in all my pumpkin breads. It’s made with ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
- Pepitas (aka Pumpkin Seeds): Pepitas add a nice crunch to the loaf, but they are optional. For the best flavor (in my opinion) look for ones that are roasted and lightly salted.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Cranberry Pumpkin Bread
This quick bread batter is easy to make. It's a great recipe if you want something a little sweet or you need a quick bake for a family together.
Step 1: Whisk together flour, salt, baking soda, and baking powder in a bowl.
Step 2: In a separate bowl, whisk together granulated sugar, brown sugar, and pumpkin pie spice, breaking up any clumps with your fingers.
Step 3: Whisk in the eggs until the mixture is thick and lighter in color.
Step 4: Whisk in the melted butter.
Step 5: Whisk in the pumpkin puree and let it sit for 10 minutes.
Step 6: Toss the cranberries with the dry ingredients.
Step 7: Fold the cranberry flour mixture into the wet ingredients.
The batter should be very thick and the cranberries evenly distributed throughout the batter.
Step 8: Pour the loaf batter into the prepared pan and spread it out evenly with an offset spatula.
Step 9: Sprinkle the cinnamon sugar mixture over the batter then add the pepitas.
Step 10: Bake the loaf until a skewer comes out clean, rotating the pan halfway through the baking time to ensure an even bake.
Step 11: Allow the pumpkin cranberry loaf to cool slightly in the pan, then remove it and leave to cool completely before slicing and serving.
How to Save and Store Cranberry Pumpkin Bread
You can store this loaf at room temperature for up to two days. To keep your cranberry pumpkin loaf fresh and moist, wrap it tightly in plastic wrap or in an airtight container to lock in that moisture. After two days, transfer it to the refrigerator, where it will stay fresh for up to a week. For added freshness, you can slice the loaf and wrap individual pieces in plastic wrap before placing them in an airtight container in the refrigerator.
If you make this delicious cranberry pumpkin bread please leave a rating and a comment below.
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Easy Cranberry Pumpkin Bread (with Fresh Cranberries)
Ingredients
Pumpkin Bread
- 8 tablespoons (114 grams) unsalted butter melted, plus extra to butter the loaf pan
- 1-3/4 cups (220 grams) unbleached all-purpose flour plus extra to flour the loaf pan
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup (150 grams) dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1-1/2 tablespoons pumpkin pie spice
- 2 large (100 grams) eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (227 grams) pumpkin puree Libby's recommended
- 1-1/4 cups (130 grams) fresh cranberries frozen can also be used
Sugar-Cinnamon Topping (Optional)
- 1 tablespoon raw cane sugar can also use regular granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons toasted pepitas
Instructions
Make the Pumpkin Bread Batter
- Preheat the oven to 350°F (180°C). Rub butter along the sides and bottom of the loaf pan. Add flour to the pan and rotate it around to coat the sides and bottom. Line the pan with parchment paper and use clips to hold the paper in place. When the bread is done, the parchment paper is used as a sling to lift the bread out of the pan.
- Melt the butter in a small saucepan over low heat. Melting over low heat prevents splatter and reduces the amount of evaporation. Remove the butter from the heat and set it aside.
- Put the flour, salt, baking soda, and baking powder in a medium-sized bowl. Whisk for 30 seconds to combine.
- Place the granulated sugar, brown sugar, and pumpkin pie spice in a large bowl. Use a whisk to combine. Use your fingers to break up any brown sugar clumps.
- Add the eggs and vanilla extract and whisk for 1 minute. The mixture will be thick and lighter in color. Add the melted butter, whisk until incorporated, and then add pumpkin puree and whisk to combine. Let the mixture sit for 10 minutes.
- Toss the cranberries with the flour mixture until the cranberries are coated with flour. Add half of the flour mixture to the wet ingredients and mix with a silicone spatula until the flour mixture and cranberries are mixed in. Add the remaining flour mixture and fold it into the batter until no white bits of flour are visible. There may be a few lumps and that is okay. Do not overmix.
Bake the Pumpkin Bread
- Pour the batter into a loaf pan and use an offset spatula to spread the batter evenly across the pan. Whisk together the sugar and cinnamon and sprinkle on top of the batter. Then sprinkle the pepitas on top. (Remove the clips from the pan)
- Bake for 60-65 minutes or until a long skewer inserted in the center comes out clean with no more than a few crumbs clinging to it or the center registers at 195-200°F with an instant-read thermometer. Rotate the pan after the first 30 minutes of baking.
- Remove the bread from the oven and allow it to cool in the loaf pan for 10 minutes on a wire rack. Run a butter knife along the edges of the bread. Lift the bread from the pan and place it back on the cooling rack. Allow the bread to cool for 1 hour before slicing.
What to Serve With the Bread
- This tastes all by itself, but a simple smear of salted butter is great on this bread. For an indulgent treat you can't go wrong with a scoop of simple vanilla ice cream.
Storing the Pumpkin Bread
- Store the pumpkin bread at room temperature for two days in an airtight container or wrapped in plastic wrap. After two days, store it in the refrigerator for up to 1 week.
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