I absolutely love this Easy Cranberry Pumpkin Bread (with Fresh Cranberries) Recipe because it perfectly combines the warmth of pumpkin spice with the tart brightness of fresh cranberries. It’s the kind of bread you’ll want to make when the air turns crisp and you’re craving something cozy that feels homemade but isn’t too complicated to pull off.
When I first tried this recipe, I was amazed at how the fresh cranberries brighten up the dense, moist pumpkin bread. You’ll find that this bread works wonderfully for breakfast, a snack with your afternoon tea, or even a lovely addition to holiday gatherings. It’s so worth trying if you want a comforting treat that’s a little different from your typical pumpkin loaf.
Why You’ll Love This Recipe
- Fresh Cranberries: They add a lovely tart bite that balances the sweetness, giving the bread a fresh twist.
- Moist & Flavorful: Thanks to the pumpkin puree and melted butter, every bite is dense yet tender and rich in flavor.
- Simple to Make: You don’t need any fancy equipment, and the steps are easy to follow for any skill level.
- Perfect Seasonal Treat: It’s your go-to fall bread, perfect for gifting or keeping cozy at home.
Ingredients You’ll Need
These ingredients come together in harmony to create a flavorful batter that supports the fresh cranberries without overpowering them. I always recommend using quality pumpkin puree and fresh cranberries for the best texture and taste.
- Unsalted Butter: Melted for richness and moisture, and to coat the pan for a flawless release.
- All-Purpose Flour: Provides structure; I prefer unbleached for better flavor.
- Baking Powder: Gives the bread its rise; check it’s fresh for best results.
- Baking Soda: Works with the acid in the pumpkin and cranberries to lighten the texture.
- Kosher Salt: Enhances all the flavors.
- Dark Brown Sugar: Adds depth and a gentle toffee note; I find dark brown sugar really elevates this bread.
- Granulated Sugar: Balances sweetness without heaviness.
- Pumpkin Pie Spice: The classic warm spice blend that makes this unmistakably fall.
- Eggs: Room temperature eggs bind everything together smoothly.
- Vanilla Extract: For that small but essential flavor boost.
- Pumpkin Puree: I always use Libby’s—it’s thick, flavorful, and perfect for baking.
- Fresh Cranberries: The star ingredient that offers that fresh tart pop. Frozen works in a pinch but fresh is best.
- Raw Cane Sugar & Ground Cinnamon (optional topping): Adds a delightful crunch and spice contrast on top.
- Toasted Pepitas: My favorite finishing touch for a nutty flavor and pretty look.
Variations
I love mixing things up with this Easy Cranberry Pumpkin Bread (with Fresh Cranberries) Recipe depending on the occasion. Feel free to get creative with spices, nuts, or even swap out cranberries for other berries to suit your taste or what you have on hand.
- Spiced Up Variation: Adding a dash of ground ginger or nutmeg brings a bit more warmth and complexity—I tried this last Thanksgiving and loved the extra kick!
- Gluten-Free Option: Swap in a gluten-free flour blend and reduce the amount slightly to keep the texture just right.
- Nutty Upgrade: Folding in chopped walnuts or pecans for an additional crunch and nutty flavor—my family goes crazy for this.
- Less Sweet Version: Reduce sugars by up to 1/4 cup each if you prefer a subtler sweetness, which really lets the pumpkin and cranberry flavors shine.
How to Make Easy Cranberry Pumpkin Bread (with Fresh Cranberries) Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (180°C). Then rub softened butter all over your loaf pan, making sure to get into the corners. Follow up by dusting the pan with flour to prevent sticking. I find lining the pan with parchment paper and clipping it in place makes it so much easier to lift the bread out without cracking it—definitely worth the extra step!
Step 2: Melt Butter and Mix Dry Ingredients
Melt the butter gently over low heat, which helps avoid any splattering or burning. Meanwhile, whisk your flour, baking powder, baking soda, and salt together in a medium bowl. This trick helps distribute your leavening agents evenly so your bread rises perfectly without weird lumps.
Step 3: Combine Sugars, Eggs, and Wet Ingredients
In a large bowl, whisk together your granulated sugar, brown sugar, and pumpkin pie spice. Use your fingers to break up any clumps of brown sugar—that little tip saves so much frustration! Add in the eggs and vanilla extract, and whisk until the mixture lightens and thickens a bit. Next, slowly whisk in the melted butter followed by the pumpkin puree. Letting the wet mixture sit for about 10 minutes helps hydrate the spices and makes the bread more flavorful.
Step 4: Toss and Fold in Cranberries and Flour
Toss the fresh cranberries with the dry flour mixture so they’re evenly coated—this prevents them from sinking to the bottom of your bread. Then fold half the flour mixture gently into the wet batter using a silicone spatula. Add the rest, folding until there are no visible spots of dry flour. It’s okay to have a few lumps—just don’t overmix or your bread might turn out dense and rubbery.
Step 5: Bake with Optional Topping
Pour your batter into the prepared loaf pan and smooth the top with an offset spatula. For a crunchy, cinnamon-sugar pepita topping, mix raw cane sugar and cinnamon and sprinkle it over the batter, then scatter toasted pepitas on top. Remove any clips from your pan, then bake for about 60-65 minutes. I always rotate the pan after 30 minutes to ensure even baking. A long skewer or instant-read thermometer will let you know it’s done—the center should come out clean or register 195-200°F.
Step 6: Cool and Remove
Let the bread cool in the pan on a wire rack for about 10 minutes so it firms up. Run a butter knife around the edges to loosen it, then use the parchment sling to lift it out and place it directly on the rack. Waiting an hour before slicing helps the flavors settle and prevents crumbly slices.
Pro Tips for Making Easy Cranberry Pumpkin Bread (with Fresh Cranberries) Recipe
- Use Fresh Cranberries: I discovered that fresh cranberries give a much better texture and flavor than frozen, which can sometimes turn soggy.
- Don’t Overmix: Overworking the batter develops gluten, making the bread tough—fold just until combined.
- Check Oven Temperature: I learned that ovens can be tricky—use an oven thermometer to make sure you bake at the right temperature.
- Use a Parchment Sling: This simple trick makes removing the loaf a breeze and keeps it intact—no crumbled edges!
How to Serve Easy Cranberry Pumpkin Bread (with Fresh Cranberries) Recipe
Garnishes
I like to keep it simple: a light spread of softened butter or a dollop of cream cheese really complements the pumpkin and cranberry flavors. Sometimes I sprinkle a few more toasted pepitas on the slice for crunch, especially if I haven’t added the topping before baking.
Side Dishes
Pairing this cranberry pumpkin bread with a hot cup of chai latte or coffee makes for the ultimate cozy breakfast or snack. I’ve also served it alongside a creamy soup on chilly evenings, and it’s perfect for soaking up flavors.
Creative Ways to Present
For the holidays, I like to slice the bread thicker and arrange the slices on a pretty wooden board with small bowls of whipped cream, honey, and fresh cranberries on the side. Adding sprigs of rosemary or cinnamon sticks nearby makes the whole presentation feel festive and inviting.
Make Ahead and Storage
Storing Leftovers
Store the pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. After that, I keep it chilled in the fridge, where it stays fresh for an entire week without drying out.
Freezing
I freeze leftover bread slices individually wrapped in plastic wrap and stored in a freezer bag. This lets me pull out just one slice at a time whenever I want a quick treat. It freezes wonderfully without losing moisture.
Reheating
To warm up leftover slices, pop them in the toaster oven or microwave for about 30 seconds. This refreshes the texture and brings back that freshly baked warmth I love.
FAQs
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Can I use frozen cranberries instead of fresh in this Easy Cranberry Pumpkin Bread (with Fresh Cranberries) Recipe?
Yes, you can use frozen cranberries if fresh aren’t available. Just remember to toss them in the flour mixture while still frozen to help prevent them from bleeding too much into the batter. Fresh gives a better texture and flavor, but frozen works in a pinch.
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How do I know when the pumpkin bread is fully baked?
The easiest way is to insert a long skewer or toothpick into the center; it should come out clean or with only a few moist crumbs. Another foolproof method is to check the internal temperature with a thermometer—it should read between 195° and 200°F.
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What if my bread turns out dense or rubbery?
This usually happens if the batter is overmixed, which develops gluten in the flour. To avoid this, fold the dry ingredients into the wet mixture gently and stop as soon as there are no dry spots. Resist the urge to over-stir!
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Can I make mini loaves or muffins with this recipe?
Definitely! Just reduce the baking time: start checking mini loaves after about 30-35 minutes and muffins after 20-25 minutes. Keep an eye on them and use a toothpick to test doneness.
Final Thoughts
This Easy Cranberry Pumpkin Bread (with Fresh Cranberries) Recipe has become my go-to when I want to impress guests without spending hours in the kitchen. Its balance of sweet pumpkin and tart cranberry, along with that cozy spice, always feels like a warm hug in bread form. I hope you give it a try and enjoy every comforting bite as much as I do!
Print
Easy Cranberry Pumpkin Bread (with Fresh Cranberries) Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Easy Cranberry Pumpkin Bread combines the warm flavors of pumpkin and spices with the bright tartness of fresh cranberries, creating a moist, flavorful loaf perfect for fall or holiday breakfasts and snacks. Featuring a tender crumb and optional sugar-cinnamon-pepita topping, this pumpkin bread is simple to make and sure to become a seasonal favorite.
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 (can also use frozen)
Sugar-Cinnamon Topping (Optional)
- 1 tablespoon raw cane sugar (or regular granulated sugar)
- 1/4 teaspoon ground cinnamon
- 2 tablespoons toasted pepitas
Instructions
- Prepare the Loaf Pan: Preheat your oven to 350°F (180°C). Butter the sides and bottom of a loaf pan, then dust it with flour, rotating to coat evenly. Line the pan with parchment paper, securing with clips to help lift the loaf out later.
- Melt the Butter: Gently melt the butter over low heat in a small saucepan to prevent splattering and evaporation. Remove from heat and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, kosher salt, baking soda, and baking powder for about 30 seconds to combine thoroughly.
- Combine Sugars and Spices: In a large bowl, whisk together granulated sugar, dark brown sugar, and pumpkin pie spice. Break up any brown sugar clumps with your fingers to ensure smooth mixing.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract with a whisk for about 1 minute until the mixture lightens and thickens.
- Incorporate Butter and Pumpkin: Whisk the melted butter into the mixture, then add pumpkin puree and mix well. Let this wet mixture rest for 10 minutes to allow flavors to meld.
- Prepare Cranberries: Toss the cranberries with the dry flour mixture ensuring they are coated. This prevents them from sinking in the batter.
- Combine Wet and Dry Mixtures: Add half of the flour-coated cranberries and flour mix to the wet ingredients. Gently fold using a silicone spatula until combined, then add the remaining flour mixture and fold again until no dry flour remains. Some lumps are fine; avoid overmixing to prevent a dense loaf.
- Fill Pan and Add Topping: Pour the batter into the prepared loaf pan. Use an offset spatula to spread evenly. Mix the sugar and cinnamon, sprinkle on top, followed by toasted pepitas. Remove clips from the pan.
- Bake: Bake for 60-65 minutes, rotating the pan halfway at 30 minutes. The bread is done when a skewer inserted in the center comes out clean or the internal temperature reaches 195-200°F.
- Cool: Remove from the oven and let the bread cool in the pan on a wire rack for 10 minutes. Run a butter knife along the edges to loosen. Lift the bread out using the parchment sling and cool completely on the rack for about 1 hour before slicing.
- Store Properly: Keep the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days. After that, refrigerate for up to one week.
Notes
- Weigh Dry Ingredients: For best results, weigh your flour or measure using the spoon and sweep method to avoid dense bread.
- Dark Brown Sugar Preference: Dark brown sugar offers a deeper toffee-like flavor and less sweetness due to higher molasses content, but light brown sugar can be substituted if needed.
- Use Libby’s Pumpkin Puree: Recommended for its ideal thickness and flavor. Organic canned puree may be too watery.
- Pan Size Adjustment: If using a 9 x 5-inch loaf pan, start checking doneness around 40 minutes to prevent overbaking.
- Troubleshooting: Underbaked: bake longer; Rubbery texture: avoid overmixing batter; Dark bottom line on slices: check your leavening agents are fresh and correctly measured.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 290
- Sugar: 20g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
