As the first chill of autumn settles in, there’s nothing quite like enveloping your kitchen in the warm, inviting aroma of baked goods. I discovered a delightful twist on a classic this season—Cranberry Pumpkin Bread. This recipe masterfully blends the moist sweetness of pumpkin with the tart zing of fresh cranberries, creating a comforting loaf that’s perfect for those cozy gatherings or festive holiday feasts. Topped with a rich cream cheese icing, each slice feels like a celebration of fall flavors.
Whether you’re hosting a brunch, looking for a unique dessert, or just yearning for a slice of homemade goodness, this bread checks all the boxes. Plus, the versatility of this recipe allows for exciting substitutions—maybe dried cranberries or a handful of nuts will find their way into your loaf! Let’s dive in and create some warmth that will fill your home and your heart this season with every bite.
Why is Cranberry Pumpkin Bread a Must-Make?
Comforting Aroma: The scent of this baking bread fills your home with warmth and nostalgia, inviting everyone to gather round.
Moist Texture: Combining pumpkin puree with cranberries creates an incredibly moist loaf that melts in your mouth.
Festive Flavor: The sweet-tart balance of cranberries enhances the subtle spices, making every bite a seasonal delight.
Quick & Easy: With simple ingredients and straightforward instructions, you can whip up this delicious bread in no time!
Crowd Pleaser: Perfect for sharing at gatherings or adding to your holiday spread, everyone will be asking for seconds!
Versatile Options: Experiment with nuts, dried fruit, or even chocolate chips to make it uniquely yours!
Cranberry Pumpkin Bread Ingredients
For the Bread
• Granulated Sugar – Provides sweetness; substitute with coconut sugar for a less processed option.
• Brown Sugar – Adds moisture and a caramel-like flavor; use white sugar if unavailable, but flavor may vary.
• Vegetable Oil – Contributes moisture and lightness; can be replaced with melted coconut oil or applesauce for a healthier option.
• Baking Soda & Baking Powder – Essential leavening agents that ensure the bread rises well; don’t substitute as they are crucial for texture.
• Salt – Enhances flavor; essential for balancing sweetness.
• Spices (cinnamon, allspice, nutmeg, ginger) – Provide warm flavor notes; can substitute pumpkin pie spice for convenience.
• Pumpkin Puree – The primary flavor base and moisture source; ensure it’s pure pumpkin without additives.
• Eggs – Add structure and moisture; can replace with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) for a vegan version.
• Flour – Gives structure to the bread; substitute with gluten-free flour for a gluten-free option.
• Water – Thins the batter; can replace with orange juice for added flavor.
• Fresh Cranberries – Provide tartness and texture; dried cranberries can be used, but soaking them in hot water is advised for optimal texture.
For the Cream Cheese Icing
• Powdered Sugar – Used for making the cream cheese icing; look for cornstarch-free versions if desired.
• Cream Cheese – Adds richness and creaminess to the icing; non-dairy cream cheese can be used for a vegan option.
• Milk – To adjust the consistency of icing; any milk (dairy or non-dairy) can be utilized.
• Vanilla Extract – Enhances flavor in the icing; pure vanilla is preferred for the best taste.
How to Make Cranberry Pumpkin Bread
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Preheat your oven to 375°F (190°C). This is an essential step to ensure your bread rises perfectly and gets that lovely golden color.
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Combine granulated sugar, brown sugar, and vegetable oil in a large mixing bowl. Blend using low speed until smooth and well blended for about 2 minutes.
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Add in the baking soda, baking powder, salt, and spices. Mix until everything is well combined, releasing those delicious aroma notes!
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Incorporate the pumpkin puree and eggs into the mixture. Beat well until smooth and creamy, creating the heart of your bread.
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Gradually mix in the flour and water, stirring just until combined. This will keep the texture light and fluffy!
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Fold in the fresh cranberries gently; you’ll want them evenly distributed throughout the batter for those delightful bursts of tartness.
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Pour the batter into two greased 5×9 inch loaf pans, ensuring they are evenly filled for consistent baking.
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Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on that golden brown top!
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Cool in the pans for 10 minutes, then transfer the loaves to a wire rack to cool completely. Patience is key; this enhances the flavors!
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Prepare the icing by whisking together powdered sugar, softened cream cheese, milk, and vanilla until smooth. Spoon generously over the cooled bread for that sweet finish.
Optional: Garnish with a sprinkle of cinnamon for added warmth and a festive touch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Cranberry Pumpkin Bread
Room Temperature: Keep leftover Cranberry Pumpkin Bread in a covered container at room temperature for up to 3 days to retain its moisture and flavor.
Fridge: If you’d like to keep it fresh longer, store it in the fridge for up to 5 days. Just remember to wrap it tightly to prevent it from drying out.
Freezer: For longer storage, wrap the bread tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Thaw it overnight in the fridge before serving.
Reheating: To enjoy a warm slice, reheat in the oven at 350°F (175°C) for about 10-15 minutes, or in the microwave for 15-20 seconds. This will bring back its delightful moistness!
Cranberry Pumpkin Bread Variations
Embrace your creativity in the kitchen with these fun twists on a classic favorite!
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Dried Cranberries: Replace fresh cranberries with dried ones for a sweeter flavor; soak in hot water for best texture.
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Nutty Crunch: Add chopped walnuts or pecans for a delightful crunch; they’ll bring a satisfying contrast to the bread’s softness.
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Spice Swap: Use pumpkin pie spice instead of individual spices for a simplified flavor boost; this shortcut won’t skimp on that cozy warmth.
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Mini Loaves: Divide the batter into smaller pans to make charming mini loaves, perfect for gifting or serving at gatherings.
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Chocolate Twist: Incorporate chocolate chips into the batter for a delightful sweetness; the contrast of chocolate and cranberries is simply divine!
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Orange Zest: Add a teaspoon of orange zest to brighten the flavor profile; this citrus note pairs beautifully with the pumpkin and cranberries.
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Vegan Version: Substitute eggs with flax eggs and use non-dairy cream cheese to make this delightful bread vegan-friendly; no one will miss the traditional ingredients!
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Savory Touch: Try swapping some sugar for savory herbs like rosemary or thyme, creating a unique savory-sweet loaf that’s a delicious twist.
What to Serve with Cranberry Pumpkin Bread?
As you prepare to delight your loved ones with a slice of this seasonal favorite, consider adding some perfect pairings to complete the meal.
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Creamy Mashed Potatoes: The buttery richness of mashed potatoes creates a comforting contrast to the moist sweetness of the bread.
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Maple-Glazed Brussels Sprouts: Sweet and savory, these roasted sprouts bring a delightful crunch that complements the soft texture of the bread.
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Spiced Apple Cider: The warm spices in apple cider echo the flavors in the bread, making for a cozy drink that enhances every bite.
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Simple Green Salad: A light, refreshing salad balances the sweetness of the cranberry pumpkin bread, neutralizing its richness while adding a vibrant crunch.
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Cheese Platter: A selection of sharp cheeses, like aged cheddar or blue cheese, will provide a satisfying sophistication that beautifully contrasts the sweet loaf.
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Pumpkin Spice Latte: A warm cup of this seasonal favorite makes for an inviting beverage pairing that highlights the flavor of the bread.
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Chocolate Chip Cookies: For dessert lovers, a buttery chocolate chip cookie adds a familiar nod to comfort and sweetness after enjoying a slice of the bread.
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Cranberry Sauce: A spoonful on the side brings out the tartness of the cranberries in the bread—it’s a match made in holiday heaven!
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Vanilla Ice Cream: A scoop atop a warm slice creates a mouth-watering dessert perfect for sharing with family and friends.
Expert Tips for Cranberry Pumpkin Bread
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Room Temperature Ingredients: Ensure all ingredients are at room temperature before mixing. This helps achieve a uniform batter for the perfect texture.
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Avoid Overmixing: Mix just until the flour is incorporated to prevent dense bread. Overmixing can affect the light and airy quality of your Cranberry Pumpkin Bread.
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Cool Completely: Be patient while cooling the bread; this enhances texture and flavor before slicing. Warm bread can lose its shape.
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Icing Adjustment: Feel free to double the cream cheese icing for a sweeter touch or adjust it to suit your taste. A hint of cinnamon in the icing can elevate the flavor profile!
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Ingredient Substitutions: Experiment with dried cranberries or nuts for added flavor and texture. Always consider your guests’ preferences!
Make Ahead Options
These Cranberry Pumpkin Bread loaves are perfect for busy home cooks looking to save time during the holiday rush! You can prepare the batter up to 24 hours ahead by mixing all the ingredients except for the fresh cranberries (to prevent them from becoming too mushy). Store the prepared batter in an airtight container in the refrigerator. When you’re ready to bake, gently fold in the cranberries and pour the batter into the pans, then bake as directed. For optimal taste and texture, let the bread cool completely before applying the cream cheese icing. You’ll end up with a delightful treat that feels freshly made, saving you precious time for other holiday preparations!
Cranberry Pumpkin Bread Recipe FAQs
How do I choose ripe cranberries?
Absolutely! When selecting fresh cranberries, look for those that are firm, plump, and dark red in color. Avoid any that are soft, shriveled, or display dark spots. The best cranberries will have a glossy appearance, indicating freshness.
How should I store leftover Cranberry Pumpkin Bread?
Very! To keep your delicious Cranberry Pumpkin Bread fresh, store it in a covered container at room temperature for up to 3 days. If you want to save it for longer, wrap it tightly in plastic wrap or aluminum foil and refrigerate it for up to 5 days.
Can I freeze Cranberry Pumpkin Bread?
Of course! To freeze, wrap the cooled bread tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge, or for a quicker option, let it sit at room temperature for a couple of hours.
What if my bread ends up too dense?
Oh no! If your bread turns out denser than expected, it could be due to overmixing the batter. To prevent this, mix just until the flour is incorporated. Also, check that your baking soda and baking powder are fresh; old leavening agents can affect the rise. If you find yourself in this situation, serve it as a unique dessert with ice cream or whipped cream!
Can I make this recipe vegan-friendly?
Absolutely! To make Cranberry Pumpkin Bread vegan, replace the eggs with flax eggs by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Additionally, swap out traditional cream cheese for non-dairy cream cheese in the icing, and ensure any milk used is dairy-free as well.
How long does it take for the bread to cool before slicing?
Great question! Allow the bread to cool in its pan for about 10 minutes. After that, transfer it to a wire rack to cool completely for at least 30-60 minutes. This waiting period enhances the flavors and prevents the bread from crumbling when sliced.
Cranberry Pumpkin Bread
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Combine granulated sugar, brown sugar, and vegetable oil in a large mixing bowl.
- Add in the baking soda, baking powder, salt, and spices.
- Incorporate the pumpkin puree and eggs into the mixture.
- Gradually mix in the flour and water.
- Fold in the fresh cranberries gently.
- Pour the batter into two greased 5x9 inch loaf pans.
- Bake in the preheated oven for 55-65 minutes.
- Cool in the pans for 10 minutes, then transfer to a wire rack.
- Prepare the icing by whisking together powdered sugar, softened cream cheese, milk, and vanilla until smooth.