Homemade Pumpkin Cranberry Bread

I can’t think of anything that captures fall quite like Pumpkin Cranberry Bread. The way the kitchen fills with warm spices while it bakes reminds me why this season feels so special.

There’s something about mixing the earthy sweetness of pumpkin with those bright, tart cranberries that just works. You get this beautiful balance that makes every bite interesting.

Why I keep making this Pumpkin Cranberry Bread week after week

This bread never fails to impress, whether I’m making it for Sunday breakfast or wrapping slices for neighbors. The texture stays perfectly tender for days, and those cranberries add little bursts of brightness throughout.

I love how forgiving this recipe is too. You can swap frozen cranberries when fresh aren’t available, or even add chopped walnuts if you’re feeling fancy.

It’s one of those recipes that works with whatever you have on hand, which makes it perfect for busy weekends when you want something homemade without the stress.

This pumpkin cranberry bread fits right alongside favorites like my easy one-bowl banana bread and cinnamon roll monkey bread in my rotation of go-to treats.

Everything you need for the perfect Pumpkin Cranberry Bread

• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• ½ cup vegetable oil (or melted coconut oil)
• ¼ cup orange juice (freshly squeezed tastes best)
• 1⅓ cups granulated sugar
• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ⅛ teaspoon ground ginger
• 1¾ cups fresh cranberries (or frozen, not thawed)

I always rinse fresh cranberries and pick out any soft ones before using. For the pumpkin cranberry bread, make sure your pumpkin puree is the plain variety, not the pre-spiced kind.

My Method for Pumpkin Cranberry Bread

1. Heat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter or cooking spray, then dust lightly with flour.
2. In a large mixing bowl, whisk together the pumpkin puree, eggs, oil, orange juice, and sugar until the mixture looks smooth and well combined, about 1 minute.
3. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly distributed.
4. Add the dry ingredients to the pumpkin mixture and gently stir just until the flour disappears. Don’t overmix – a few streaks are fine.
5. Fold in the cranberries with a wooden spoon, distributing them evenly throughout the batter.
6. Pour the batter into your prepared loaf pan and smooth the top gently with a spatula.
7. Bake for 55-60 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.
8. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

I hope you’ll try this recipe and share it with your own family! For more seasonal favorites and comfort food recipes, come follow me on Pinterest where I share all my kitchen discoveries and seasonal inspiration.

My go to methods for Pumpkin Cranberry Bread success

Don’t skip the orange juice, it brightens up the whole loaf and keeps the cranberries from being too tart. I’ve tried making this without it and the flavor just falls flat.

Toss your cranberries in a little flour before folding them in if you want to prevent them from sinking to the bottom. This works especially well with frozen berries, which tend to be heavier.

Keep an eye on your pumpkin cranberry bread after the 50-minute mark. Every oven runs differently, and you want that toothpick to come out mostly clean but not bone dry, or your bread will be tough.

Can I use dried cranberries instead of fresh?

You can definitely use dried cranberries, but I’d recommend using only about 1 cup since they’re more concentrated.

Soak them in warm orange juice for 10 minutes first to plump them up – this keeps them from turning hard during baking.

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How should I store this bread?

Wrap your cooled Pumpkin Cranberry Bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.

For longer storage, wrap it well and freeze for up to 3 months. I like to slice it first so I can grab individual pieces as needed.

Can I make this into muffins instead?

Divide the batter among 16 muffin cups and bake at 350°F for 18-22 minutes. The muffins are done when they spring back lightly when touched and a toothpick comes out clean.

What can I substitute for the eggs?

For each egg, you can use 1/4 cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes to thicken).

The bread will be slightly denser but still wonderfully moist.

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My favorite occasions to make Pumpkin Cranberry Bread

This bread shines at holiday brunches when you want something that feels special but doesn’t require last-minute fussing. I love serving thick slices alongside coffee while everyone’s still in their pajamas.

It’s also become my go-to for gift-giving during fall and winter.

I’ll bake a few loaves, wrap them in parchment paper tied with kitchen twine, and deliver them to friends and neighbors.

Nothing says “thinking of you” quite like homemade bread that smells like the season.