As the leaves turn golden and the air becomes crisp, the irresistible flavors of fall beckon us into the kitchen.
Among the season’s most beloved delights is pumpkin cranberry bread—a delightful blend of sweet pumpkin, tart cranberries, and warm spices that perfectly captures the essence of autumn.
This versatile treat is not only delicious but also incredibly easy to make, making it a favorite for both seasoned bakers and those just beginning their culinary journey.
Whether you enjoy it for breakfast, as a snack, or as a comforting dessert, pumpkin cranberry bread is sure to become a staple in your home.
In this article, we’ve compiled a collection of over 25 mouthwatering pumpkin cranberry bread recipes that showcase the delightful pairing of these two ingredients.
From classic loaves to creative variations, there’s something here for everyone.
So, roll up your sleeves, preheat your oven, and let’s dive into the world of pumpkin cranberry goodness!
25+ Delicious Pumpkin Cranberry Bread Recipes You Need to Try
Pumpkin cranberry bread is more than just a seasonal treat; it’s a celebration of the flavors that define fall.
With over 25 delectable recipes to choose from, you can explore various twists on this beloved classic, whether you’re in the mood for something traditional, a little indulgent, or even a healthier option.
Each recipe invites you to experience the warm, comforting aroma that fills your kitchen as it bakes and the joy that comes from sharing your creations with friends and family.
So why not embrace the spirit of the season?
Gather your ingredients, get creative in the kitchen, and enjoy the delicious results of your hard work.
No matter which recipe you choose, you’re sure to create lasting memories with every bite of this delightful pumpkin cranberry bread!
Pumpkin Cranberry Bread with Walnuts
This delightful pumpkin cranberry bread combines the warm flavors of pumpkin with the tartness of cranberries, creating a deliciously moist loaf. The addition of walnuts adds a satisfying crunch, making it a perfect treat for breakfast or as a snack.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen cranberries
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition.
- Stir in the pumpkin puree and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the cranberries and walnuts, if using.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This pumpkin cranberry bread is not just a delightful autumn treat; it’s a versatile recipe that can be enjoyed year-round. The balance of flavors between the sweet pumpkin and tart cranberries makes each slice a delightful experience. Enjoy it fresh out of the oven or toasted with a pat of butter. This bread also freezes beautifully, so you can prepare it ahead of time for gatherings or cozy nights in.
Spiced Pumpkin Cranberry Bread
This spiced pumpkin cranberry bread is bursting with flavor, thanks to a blend of warm spices and tart cranberries. It’s perfect for the fall season or any time you crave a comforting, sweet bread.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
- In a separate bowl, beat the granulated sugar and vegetable oil until combined. Add the eggs one at a time, mixing until smooth.
- Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the cranberries.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
The spiced pumpkin cranberry bread fills your kitchen with a delightful aroma as it bakes. Each slice is a taste of autumn, perfect for breakfast, dessert, or an afternoon snack. The tartness of the cranberries complements the sweetness of the pumpkin, while the spices add warmth and depth. This bread can be easily sliced and served with cream cheese or enjoyed plain, making it a versatile addition to your recipe repertoire.
Gluten-Free Pumpkin Cranberry Bread
For those who need a gluten-free option, this gluten-free pumpkin cranberry bread is just as delicious as its traditional counterparts. Packed with flavors and textures, it’s a wonderful way to enjoy seasonal ingredients without gluten.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup brown sugar
- ½ cup maple syrup
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, combine the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the brown sugar, maple syrup, and vegetable oil. Add the eggs one at a time, mixing until smooth.
- Stir in the pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just mixed.
- Gently fold in the cranberries.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This gluten-free pumpkin cranberry bread is a fantastic option for those with dietary restrictions, allowing everyone to enjoy the flavors of fall. The moist texture and sweet-tart flavor of the cranberries make this bread a family favorite. Whether served warm or toasted, it’s a delightful addition to any meal or gathering. Pair it with your favorite hot beverage for a cozy afternoon treat.
Pumpkin Cranberry Bread with Orange Zest
Infused with bright orange zest, this pumpkin cranberry bread adds a refreshing twist to the classic recipe. The combination of pumpkin and cranberries is elevated by the citrusy notes, making it a perfect choice for holiday gatherings or as a delightful breakfast option.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- Zest of 1 orange
- 1 cup fresh or frozen cranberries
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger.
- In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil until well mixed. Add the eggs one at a time, mixing thoroughly.
- Stir in the pumpkin puree, vanilla extract, and orange zest until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the cranberries gently.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
The addition of orange zest in this pumpkin cranberry bread brings a lively flavor that complements the sweet and tart ingredients. This loaf is perfect for sharing with family and friends during festive occasions, offering a unique taste experience. It pairs wonderfully with tea or coffee and can also be enjoyed as a base for sandwiches, making it a versatile recipe for any meal of the day.
Pumpkin Cranberry Bread with Pecans and Spices
This pumpkin cranberry bread is a flavorful blend of spices and crunchy pecans, creating a delightful contrast of textures and tastes. The use of brown sugar adds a hint of molasses flavor, enriching the bread’s overall sweetness.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries
- ½ cup chopped pecans
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and allspice.
- In another bowl, combine the brown sugar, granulated sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the pumpkin puree and vanilla extract until combined.
- Gradually mix the dry ingredients into the wet mixture until just blended.
- Fold in the cranberries and pecans gently.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
The combination of spices and crunchy pecans in this pumpkin cranberry bread makes for a satisfying and comforting treat. Each bite is filled with a delightful mix of flavors and textures, making it a wonderful addition to breakfast tables or holiday spreads. Serve it warm or at room temperature, and consider topping it with cream cheese or butter for an extra indulgent treat.
Chocolate Chip Pumpkin Cranberry Bread
This indulgent pumpkin cranberry bread features the delightful combination of rich chocolate chips, tart cranberries, and spiced pumpkin, resulting in a decadent loaf that’s sure to please chocolate lovers. It’s perfect for a special breakfast or dessert.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries
- ½ cup semi-sweet chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing thoroughly.
- Stir in the pumpkin puree and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the cranberries and chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This chocolate chip pumpkin cranberry bread is an irresistible fusion of flavors that makes it a delightful treat for any occasion. The rich chocolate chips balance the tart cranberries, while the pumpkin adds moisture and warmth. Enjoy it as a dessert, or slice it for breakfast or snacks. Whether served plain or topped with whipped cream, this bread will undoubtedly become a favorite among friends and family.
Pumpkin Cranberry Bread with Coconut
This pumpkin cranberry bread incorporates shredded coconut, adding a tropical twist to the classic fall recipe. The combination of coconut and pumpkin creates a moist and flavorful loaf that is perfect for any time of the day, from breakfast to dessert.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries
- 1 cup shredded unsweetened coconut
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine the granulated sugar, brown sugar, and vegetable oil until well mixed. Add the eggs one at a time, mixing thoroughly.
- Stir in the pumpkin puree and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the cranberries and shredded coconut gently.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
The addition of coconut in this pumpkin cranberry bread provides a unique texture and flavor that complements the traditional ingredients beautifully. This loaf is not only visually appealing but also incredibly satisfying. Enjoy it as a snack, a breakfast treat, or even as a unique addition to a holiday dessert table. The tropical flavor of coconut will transport you to sunnier days, making this bread a delightful surprise for any gathering.
Pumpkin Cranberry Bread with Cream Cheese Swirl
This pumpkin cranberry bread features a rich cream cheese swirl that adds a deliciously creamy layer to each slice. The combination of tangy cream cheese and sweet pumpkin with tart cranberries makes this bread a standout treat for any occasion.
Ingredients:
- For the bread:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries
- For the cream cheese filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, mix the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, combine the granulated sugar, brown sugar, and vegetable oil until well mixed. Add the eggs one at a time, mixing thoroughly.
- Stir in the pumpkin puree and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the cranberries.
- In a separate bowl, beat together the cream cheese, sugar, vanilla extract, and egg until smooth and creamy.
- Pour half of the pumpkin batter into the prepared loaf pan, then add the cream cheese filling on top. Spoon the remaining pumpkin batter over the cream cheese layer, swirling it slightly with a knife to create a marbled effect.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This pumpkin cranberry bread with cream cheese swirl is a deliciously indulgent treat that adds a touch of elegance to any meal. The creamy filling adds moisture and richness, creating a delightful contrast to the spiced pumpkin and tart cranberries. Serve it warm or at room temperature, and it’s perfect for brunch, dessert, or as a special snack. This bread is sure to impress your family and friends, making it a wonderful addition to your fall baking repertoire.
Vegan Pumpkin Cranberry Bread
This vegan pumpkin cranberry bread is a delightful treat that caters to plant-based diets while still being incredibly moist and flavorful. Packed with pumpkin and cranberries, this recipe uses applesauce and almond milk as substitutes, making it a guilt-free indulgence.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup unsweetened applesauce
- ½ cup almond milk
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix the brown sugar, granulated sugar, applesauce, almond milk, pumpkin puree, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the cranberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This vegan pumpkin cranberry bread is a fantastic option for those who prefer a plant-based diet without sacrificing flavor or texture. The combination of pumpkin and cranberries creates a deliciously moist loaf, while the spices add warmth and depth. Enjoy it plain, or spread with vegan butter for an extra treat. Perfect for breakfast, snacks, or as a dessert, this bread is a wholesome addition to your baking repertoire that everyone will enjoy.
Pumpkin Cranberry Bread with Walnuts and Maple Syrup
This delightful pumpkin cranberry bread is enhanced with crunchy walnuts and a touch of maple syrup, creating a wonderfully balanced flavor profile. The nutty texture from the walnuts combined with the sweetness of the maple syrup makes this loaf an irresistible treat perfect for any occasion.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries
- ½ cup chopped walnuts
- ¼ cup pure maple syrup
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and cloves.
- In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the pumpkin puree, vanilla extract, and maple syrup until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the cranberries and chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This pumpkin cranberry bread with walnuts and maple syrup is a delightful choice for breakfast, brunch, or an afternoon snack. The combination of textures—from the moist pumpkin bread to the crunchy walnuts—offers a satisfying bite, while the maple syrup adds a subtle sweetness. Perfectly spiced and deliciously moist, this bread will quickly become a favorite in your baking rotation.
Pumpkin Cranberry Bread with Chia Seeds
This healthy pumpkin cranberry bread incorporates chia seeds, adding a nutritious boost and a unique texture to the loaf. Packed with fiber and omega-3 fatty acids, this recipe is not only delicious but also a great way to sneak in some added nutrition.
Ingredients:
- 1 ½ cups whole wheat flour
- ½ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ cup brown sugar
- ½ cup maple syrup or honey
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries
- ¼ cup chia seeds
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mix the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and ginger.
- In another bowl, whisk together the brown sugar, maple syrup (or honey), vegetable oil, and eggs until well combined. Stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the cranberries and chia seeds.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This pumpkin cranberry bread with chia seeds is a wholesome and nutritious option that doesn’t compromise on flavor. The chia seeds add a pleasant crunch and a boost of health benefits, making this loaf a great choice for those looking to incorporate more wholesome ingredients into their diet. Perfect for breakfast or a snack, it’s a deliciously satisfying way to enjoy the flavors of fall.
Spiced Pumpkin Cranberry Bread with Ginger
This spiced pumpkin cranberry bread features fresh ginger, which adds a warm, zesty kick to the traditional recipe. The combination of sweet and tart cranberries with the rich pumpkin creates a beautifully flavorful loaf that’s perfect for sharing during the holidays or enjoying at home.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries
- 1 tablespoon fresh ginger, grated
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the pumpkin puree, vanilla extract, and grated fresh ginger until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the cranberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This spiced pumpkin cranberry bread with ginger brings a delightful twist to traditional flavors, making it a perfect addition to your fall baking repertoire. The fresh ginger provides a unique warmth that pairs beautifully with the pumpkin and cranberries, creating a comforting and aromatic loaf. Enjoy it warm, toasted, or with a dollop of cream cheese for an extra treat. This bread will undoubtedly impress your guests and family with its flavorful profile and cozy essence.
Pumpkin Cranberry Bread with Orange Zest
This vibrant pumpkin cranberry bread is elevated with the addition of fresh orange zest, creating a refreshing citrus note that perfectly complements the warm flavors of pumpkin and tart cranberries. Ideal for breakfast or as a sweet snack, this recipe is sure to brighten your day.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- Zest of 1 orange
- 1 cup fresh or frozen cranberries
- ½ cup chopped pecans (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil until well mixed. Add the eggs one at a time, ensuring each is incorporated fully before adding the next.
- Stir in the pumpkin puree, vanilla extract, and orange zest until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be cautious not to overmix.
- Gently fold in the cranberries and pecans, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This pumpkin cranberry bread with orange zest is a delightful blend of flavors that offers a refreshing twist on the traditional recipe. The citrusy notes brighten the loaf, making it a wonderful option for fall gatherings or as a special treat for breakfast. The addition of pecans adds an optional crunch that enhances the overall texture. Enjoy this bread toasted with a smear of butter or as part of a brunch spread.
Pumpkin Cranberry Bread with Coconut and Almonds
Infused with shredded coconut and slivered almonds, this pumpkin cranberry bread offers a tropical twist to a classic fall favorite. The combination of coconut’s sweetness and almonds’ crunch provides a delightful contrast to the moist pumpkin and tart cranberries.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup shredded coconut (sweetened or unsweetened)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries
- ½ cup slivered almonds
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, shredded coconut, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Take care not to overmix.
- Gently fold in the cranberries and slivered almonds.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This pumpkin cranberry bread with coconut and almonds is an exotic take on a beloved classic. The combination of textures and flavors creates a unique loaf that’s perfect for sharing or enjoying on your own. The coconut adds a hint of sweetness, while the almonds offer a satisfying crunch, making this bread a delightful addition to any fall gathering. Serve it fresh out of the oven, or store it for a few days to let the flavors meld even more.
Pumpkin Cranberry Bread with Cream Cheese Swirl
This luxurious pumpkin cranberry bread features a creamy swirl of cheesecake-like filling, adding richness and a delightful contrast to the moist pumpkin and tart cranberries. This bread is perfect for those special occasions when you want to impress your guests with a show-stopping dessert.
Ingredients:
- For the Bread:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries
- For the Cream Cheese Swirl:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the cranberries.
- In another bowl, combine the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
- Pour half of the pumpkin batter into the prepared loaf pan, then spread half of the cream cheese mixture on top. Repeat with the remaining pumpkin batter and cream cheese mixture.
- Use a knife to gently swirl the cream cheese into the pumpkin batter to create a marbled effect.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This pumpkin cranberry bread with a cream cheese swirl is an indulgent treat that combines the classic flavors of fall with a rich and creamy filling. The tanginess of the cream cheese balances beautifully with the sweetness of the pumpkin and the tartness of the cranberries, making each slice a delightful experience. This loaf is perfect for holiday gatherings, brunches, or simply as a cozy treat enjoyed with a warm cup of coffee. Your family and friends will be asking for the recipe!
Note: More recipes are coming soon!