Cranberry Pumpkin Bread Recipe

Indulge in the warm, comforting aroma of freshly baked Cranberry Pumpkin Bread! This irresistible recipe combines the sweetness of cranberries with the spice of pumpkin for a truly divine treat. Made with fresh, wholesome ingredients (though canned works in a pinch!), this bread is perfect for a cozy autumn afternoon. Smother a slice in butter and experience pure bliss straight from the oven!

Prep Time 20 mins
Cook Time 60 mins
Calories 3819 kcal
Protein 87g
Rating 4.0 (5 Reviews)
Cranberry Pumpkin Bread 23

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry Pumpkin Bread

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How to Make Cranberry Pumpkin Bread

  1. Preheat oven to 350°F (175°C). Grease and flour two 8x4 inch loaf pans.
  2. In a large bowl, whisk together 2 large eggs, 1 (15 ounce) can pumpkin puree, and 1/2 cup vegetable oil.
  3. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, and 1 1/2 cups granulated sugar.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in 1 cup fresh or frozen cranberries.
  6. Divide the batter evenly between the prepared loaf pans.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

107 g

Sugar

1643g

Fat

90g

Carbs

216g

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