Everyone loves this fresh, seasonal pumpkin cranberry bread recipe. Once you make it, you’ll want to make it over and over all season long!
This is the perfect time of year to start making holiday breads! Not only are they easy to make, but you can use the best fall ingredients like orange flavoring, pecans, walnuts, and even pumpkin seeds!
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I’m on a pumpkin roll these days, with baked pumpkin donuts (with pumpkin spice glaze) and pumpkin cornbread muffins at the top of my list. I love tart cranberries and pairing them with more mild flavors, like in my delicious Cranberry Pear Pie (see what I did there :)). Combine pumpkin and cranberries? I’m in heaven!
Canned pumpkin cranberry bread is easy peasy, and I think that pumpkin bread with cranberries and pecans is perfection. Add a dollop of honey butter, and even spread with cranberry sauce (which I use like jam!) for even more cranberry flavor!
How to Make Pumpkin Bread
Pumpkin bread with fresh cranberries is super easy to make, just like Lemon Blueberry Loaf! With a few ingredients from the pantry and some fresh cranberries, you can have a festive, tasty gift for a friend, neighbor, or coworker in no time at all! Let’s get started!
- Preheat the oven to 350 F and grease a 9x5x3 inch loaf pan.
- Sift together the dry ingredients.
- Cream together the pumpkin and other wet ingredients
- Gently fold in the wet ingredients to the dry. Beat on medium speed for at least 2 minutes.
- Fold in the fresh cranberries and pecans (or whatever nuts you prefer).
How Do You Know When Pumpkin Bread is Done
Bake at least 60 minutes or until a wooden pick inserted into the middle comes out clean. The top will spring back when lightly touched. Let cool on a wire rack about 10 minutes, then remove the loaf from the pan and continue to cool on the wire rack.
How Long Does Pumpkin Bread Last? How To Store Pumpkin Bread
This pumpkin cranberry nut bread recipe is perfect for storing and freezing! It will last about a week after it’s been baked as long as it is stored in an airtight container.
It also freezes really well! Wrap it tightly in plastic wrap and then in a zip top bag. Label it and freeze. To thaw, simply let the pumpkin bread rest on the counter overnight and it will be ready to slice and serve in the morning! Or, freeze individual slices in a Stasher Bag or a zip top bag for a convenient breakfast on the go, along with a jar of Pumpkin Overnight Oats or a few Pumpkin Energy Balls!
I’ve been wanting to know how to make pumpkin bread from Starbucks, and I think that this pumpkin cranberry bread is even better. It has a similar taste to the popular pumpkin bread, and many of the same, but more wholesome, ingredients. And I love the little zing that the cranberries add!
This easy pumpkin bread recipe is so delicious that it might stop you from getting Starbucks pumpkin bread to go with your pumpkin spice latte (PSL) (or Candy Corn Martini ;)?!). Why buy when you can make your own!
Pumpkin Cranberry Bread
- 1 cup flour
- 1 cup brown sugar packed
- 1 Tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ½ cup milk
- 2 eggs
- ⅓ cup butter melted
- 1 cup whole wheat flour
- ½ cup chopped pecans
- 1 cup cranberries fresh or frozen (defrosted)
- Preheat oven to 350F. Grease bottom of 9x5x3 loaf pan.
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Add pumpkin, milk, eggs, and butter. Mix together, then beat medium high speed for 2 minutes. Add the whole wheat flour and blend. Fold in pecans and cranberries.
- Add batter to greased pan. Place in oven and bake for 60 to 65 minutes, until a toothpick comes out clean. *If using a dark loaf pan, turn oven down to 325F after placing pan in oven.
- Cool on a wire rack for 10 minutes, then remove from pan. Cool on wire rack. For best flavor and slicing, wrap and store at room temperature overnight.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from Better Homes and Gardens New Cook Book