This Cranberry Pumpkin Bread is simple to make and has all the flavors of fall! It is a combination of pumpkin, dried cranberries and pecans with nutmeg, ginger and cinnamon. Enjoy the aroma of pumpkin baking on a chilly day with this easy Cranberry Pumpkin Bread recipe!
I love baking during the colder months, but I think Fall is my favorite season for it. I am a fan of all things pumpkin and having the house filled with the smell of it is one of my favorite things!
This weekend, I made a loaf of this Cranberry Pumpkin Bread and it was so delicious. It got me excited for the oncoming cool weather. I started thinking about all of my other beloved pumpkin recipes like this Cinnamon Apple Pumpkin Cake or my Pumpkin Angel Food Cake. Both of these recipes are super easy to make and are terrific desserts to serve at Thanksgiving.
*This post contains affiliate links. As an Amazon Affiliate, I earn a commission on qualifying purchases.
What do I need to make the Cranberry Pumpkin Bread?
There are several ingredients in this recipe, but you will likely find most of them already in your pantry. Here is what you will need:
- Pumpkin Purée
- Baking Soda
- Baking Powder
- Dried Cranberries
Helpful Kitchen Items:
- Loaf Pan
- Electric Mixer
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Wire Rack
How do I make the Pumpkin Bread Recipe?
There are just a few steps to make this delicious Pumpkin Bread with Cranberry and Nuts.
Step 1: Combine the wet ingredients
Start off by preheating the oven to 350 degrees. Then, grease a loaf pan and set it aside. Now, time to prepare the wet ingredients. In a large mixing bowl, use an electric mixer to beat together the butter, sugar and eggs. Then, add the pumpkin and milk, mix well and set aside.
Step 2: Combine the dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice and cloves.
Step 3: Add it all together
Gradually add the flour mixture to the pumpkin mixture. Stir until well combined, scraping down the sides of the bowl with a spatula as needed.
Step 4: Pour into baking pan
Pour the batter into the prepared baking pan and sprinkle the remaining pecans over the top.
Step 5: Bake Cranberry Pumpkin Bread and enjoy!
Bake for 55 minutes until a toothpick inserted in the bread comes out clean. Allow the bread to cool in the pan for 10 minutes before removing it. Then, cool completely on a wire rack. Use a sharp knife and slice into 10 pieces.
How do I store the Cranberry Pumpkin Bread?
This bread can be stored at room temperature tightly wrapped in plastic wrap for up to 3 days. It will last tightly wrapped in the refrigerator for 6 days and can be frozen for up to 3 months.
Looking to try more delicious pumpkin recipes? Give these favorites a try:
Can I reheat the Cranberry Pumpkin Bread?
Yes, it can easily be reheated in the microwave for about 15-20 seconds for an individual slice. If you do not have a microwave, you can rewarm it in the oven on low until desired temperature. Another way to warm it up is to heat a frying pan over medium-high heat. Add some butter to the pan and once melted, place the Cranberry Pumpkin Bread in the pan and sear for 1 to 2 minutes on each side. This adds a decadent, crispiness to the bread, which my kids just love!
What other fruits and nuts can I add or can I omit them all together?
There are several variations to this pumpkin bread recipe that can be made. If you are not a fan of dried cranberries and nuts, they can simply be omitted and the bread will still stay taste lovely. If you would like to try something different, you can substitute the cranberries with other dried fruit like raisins. I used pecans in the bread, but it tastes terrific with other types of nuts too, so give it a try with walnuts, pistachios or whatever else you may prefer.
So Tell Me…
Do you enjoy baking in the Fall? What is your favorite thing about the cooler weather? Are you a fan of pumpkin flavors? Have you ever made homemade Cranberry Pumpkin Bread?
Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great week!
Cranberry Pumpkin Bread
- ⅓ cup butter softened
- 1 ¼ cups sugar
- 2 eggs
- 1 cup pumpkin puree
- ⅓ cup milk
- 1 ¾ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- ¾ cup pecans chopped, divided
- ½ cup dried cranberries
- Preheat the oven to 350F.
- Grease a 9x5 loaf pan and set aside.
- In a large bowl, use an electric mixer to beat together the butter, sugar and eggs.
- Add the pumpkin and milk and mix well. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice and cloves.
- Gradually add the flour mixture to the pumpkin mixture stirring until combined.
- Fold in ½ cup of the pecans and cranberries.
- Pour the batter into the prepared pan.
- Sprinkle the remaining pecans over the top of the batter.
- Bake for 55 minutes, until a toothpick comes out clean.
- Allow the bread to cool in the pan for 10 minutes before removing it and cooling completely on a wire rack.