This Pumpkin Cranberry Bread combines naturally sweet pumpkin with tangy cranberries, creating a moist, flavorful loaf perfect for breakfast or snack time.
Packed with fiber from pumpkin and cranberries and offering a touch of plant-based protein from eggs and buttermilk, it’s both nutritious and satisfying.
Quick and easy to make in one bowl, it’s ideal for everyday baking, meal prep, or cozy family mornings.
Healthy Pumpkin Cranberry Bread
Equipment
- 2 × 8-inch loaf pans
- Parchment paper (enough to line pans)
- Medium mixing bowl
- Large Mixing Bowl
- Whisk
- spatula
- Cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 15 oz can pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- ½ cup buttermilk
- 1 tablespoon vanilla extract
- 1 ⅓ cups fresh or dried cranberries
Instructions
- Preheat and Prepare Pans: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature before your batter is ready. Grease two 8-inch loaf pans thoroughly with butter or nonstick spray, making sure every corner is coated. Next, line each pan with parchment paper, allowing some overhang for easy lifting after baking. This step ensures your bread releases cleanly and maintains its shape.
- Mix Dry Ingredients: In a medium-sized mixing bowl, combine all your dry ingredients 1 ¾ cups of all-purpose flour, 1 tablespoon pumpkin spice, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Use a whisk to evenly distribute the ingredients and break up any clumps. This helps your leavening agents and spices spread evenly, ensuring every slice has a balanced flavor and light texture.
- Combine Wet Ingredients: In a large mixing bowl, add 1 can (15 oz) of pumpkin puree, 1 cup granulated sugar, ½ cup packed light brown sugar, 2 large eggs, and 1 tablespoon vanilla extract. Whisk these together until smooth and fully incorporated. The mixture should be creamy, with no streaks of egg or sugar visible. This wet mixture forms the base of your moist pumpkin bread.
- Incorporate Dry Ingredients Gradually: Slowly add the dry mixture to the wet ingredients in three portions, alternating with ½ cup of buttermilk added in two parts. Start and end with the dry ingredients. Mix gently with a spatula after each addition until just combined, ensuring there are no large pockets of flour. Avoid over-mixing, which can make the bread dense or tough. The batter should be thick but pourable.
- Fold in Cranberries: Gently fold in 1 ⅓ cups of fresh or dried cranberries using a spatula. Stir carefully to ensure the cranberries are evenly distributed throughout the batter without crushing them. This step ensures that every slice gets a perfect burst of tart flavor, balancing the sweetness of the pumpkin bread.
- Divide Batter into Pans: Spoon the batter evenly into the prepared loaf pans. Use the spatula to smooth the tops gently. Ensure both pans are filled evenly to promote uniform baking and consistent texture across loaves. The batter should sit about three-quarters of the way up the pan edges.
- Bake the Bread: Place the loaf pans in the preheated oven on the center rack. Bake for 40 to 45 minutes, checking doneness with a toothpick inserted into the center of each loaf. It should come out clean or with a few moist crumbs attached. If you notice the tops browning too quickly, lightly tent each loaf with aluminum foil to prevent over-browning while the inside continues to bake.
- Cool in Pans Briefly: Once baked, remove the pans from the oven and let them sit for about 10 minutes. This allows the bread to firm up slightly, making it easier to handle and removing the risk of breaking when lifting from the pans.
- Transfer to Cooling Rack: Using the parchment overhang, gently lift the loaves out of the pans and place them on a wire cooling rack. Allow them to cool completely. This step is crucial for maintaining the bread’s texture and preventing sogginess from trapped steam.
- Slice and Serve: After the bread has cooled, use a serrated knife to slice it into even pieces. Serve plain, with butter, or even a spread of cream cheese for a breakfast or snack treat. The bread pairs beautifully with warm beverages like coffee, tea, or a spiced latte.
Notes
- Mix Gently: Over-mixing the batter can make the bread tough. Fold the ingredients until just combined for a tender, moist loaf.
- Fresh vs. Dried Cranberries: Fresh cranberries provide a tangy burst, while dried cranberries add sweetness. Either works well; adjust sugar slightly if using dried.
- Spice Balance: Pumpkin spice blends vary by brand. Taste your batter and adjust spices according to preference for warmth and aroma.
- Pan Prep Matters: Lining pans with parchment prevents sticking and makes removing the loaf effortless. Greasing alone may not be enough.
- Check Doneness Early: Oven temperatures vary. Start checking at 40 minutes and use a toothpick to avoid overbaking.
Chef’s Secrets: Tips For Perfect Bread
For perfectly moist pumpkin cranberry bread, always measure flour correctly by spooning it into a cup and leveling it off—never scoop directly from the bag, which can compact flour and result in dense bread.
Incorporate the buttermilk gradually, alternating with dry ingredients, to maintain a soft texture.
Using room-temperature eggs ensures a smooth batter and better rise.
For an extra flavor dimension, lightly toast the cranberries in a dry skillet for a minute to enhance their natural tartness before folding them into the batter.
Lastly, resist slicing the bread immediately after baking; allowing it to cool completely improves texture and prevents crumbling.
Serving Suggestions: Delicious Pairing Ideas
This pumpkin cranberry bread is versatile and pairs well with many flavors.
Spread a thin layer of butter or cream cheese for a rich, creamy contrast.
Serve it alongside a cup of hot coffee, chai, or spiced tea for a comforting breakfast.
For a more indulgent treat, drizzle a light honey or maple glaze on top.
The bread also works beautifully cut into cubes for a brunch bread pudding or toasted and topped with almond butter for a quick, protein-rich snack.
Storage Tips: Keep Bread Fresh Longer
To maintain freshness, store cooled pumpkin cranberry bread in an airtight container at room temperature for up to three days.
For longer storage, wrap the loaf or individual slices tightly in plastic wrap, then place in a freezer-safe ziplock bag for up to three months.
When ready to enjoy, thaw overnight in the refrigerator for best texture, or warm slices in the oven at 300°F (150°C) for 5–10 minutes.
Avoid storing in the fridge without wrapping, as it can dry out the bread.
Frequently Asked Questions
1. Can I use canned pumpkin pie filling instead of puree?
No, canned pumpkin pie filling contains added sugar and spices, which will affect sweetness, moisture, and flavor balance. Always use pure pumpkin puree for best results.
2. Can I substitute dairy milk for buttermilk?
Yes! To make a buttermilk substitute, combine ½ cup milk with ½ tablespoon vinegar or lemon juice, let it sit 5 minutes, and use as directed. This creates the acidity needed for tender bread.
3. Can I make this recipe gluten-free?
Yes, by replacing the all-purpose flour with a 1:1 gluten-free flour blend. Be aware that the texture may be slightly denser, so ensure you do not over-mix the batter.
4. Can I add nuts or other fruits?
Absolutely! Chopped walnuts, pecans, or even chocolate chips pair wonderfully with pumpkin and cranberries. Fold them in gently to avoid over-mixing.
5. How do I prevent the bread from becoming soggy?
Cool the loaf completely on a wire rack before wrapping or slicing. Overbaking slightly is better than underbaking, as trapped moisture can make the bread gummy.
Also, avoid covering the warm bread tightly, as condensation will form.
