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    Home » Recipes » Breads and Muffins

    Fresh Cranberry Pumpkin Bread

    October 26, 2020 | Updated March 22, 2021 | Heather Warburton

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.

    Fresh Cranberry Pumpkin Bread is an easy quick bread bursting with fall flavors. This bread recipe is simple to whip up, perfect for breakfast, brunch or afternoon snack, and will have your family begging for more!

    It is no secret that I love baking, and that baking muffins and breads is one of my favorites. So I have yet created another bread recipe. This is a spin off of my Easy Pumpkin Bread Recipe. I amped up the fall flavors to make the bread more luxurious for the holidays, however, you do not need to only make this for the holidays. This bread is good all the time, any day of the week, and any time of the year!

    Fresh cranberry pumpkin bread slices on board with knife and scattered fresh cranberries.

    What is Needed to Make Fresh Cranberry Pumpkin Bread

    • Canola Oil
    • Eggs
    • Sugar
    • Pure Vanilla Extract
    • Pumpkin Puree
    • Unbleached All Purpose Flour
    • Whole Wheat Flour
    • Baking Soda
    • Baking Powder
    • Cinnamon
    • Nutmeg
    • Fresh or Frozen Cranberries
    • Pepitas

    Pumpkin Puree vs. Pumpkin Pie Mix

    Pureed Pumpkin is pure pumpkin with no added ingredients whereas Pumpkin Pie Mix is already blended with a sweetener and spices.

    Which is better to use for this bread recipe, fresh or frozen cranberries?

    Either one works well in this recipe. I prefer to use fresh cranberries, however, there are times fresh cranberries aren't available in the grocery store so frozen works great. Or if you have some fresh cranberries that you have froze, use those too.

    Can I use dried cranberries in this cranberry pumpkin bread recipe?

    If you are in a pinch, you can absolutely use dried cranberries.

    Front view of fresh cranberry pumpkin bread with slices.

    How to Make Pumpkin Bread with Fresh Cranberries

    Step 1: Make the Batter

    In a stand mixer or a large bowl with a whisk, combine oil, eggs, sugar, vanilla and pumpkin puree. Whisk together until smooth. Add in the flours, baking soda, baking powder, cinnamon and nutmeg and whisk or mix just until it is all combined.

    Step 2: Layer the Batter 

    In two lined and greased 9x5 bread pans, evenly spread half of the batter among the two pans. Then sprinkle a half cup of cranberries in each pan and push them down into the batter. Next, add the remaining batter evenly between the two pans, followed by the remaining cranberries. Again push the cranberries down a bit into the batter. Sprinkle the tops with the pepitas.

    Step 3: Bake the Bread

    Bake the bread in a 350° oven for 55-65 minutes until a toothpick or cake tester, comes out clean when inserted in the middle of the bread loaf. Let bread cool in pans for 15 minutes before removing to cool completely.

    Step 4: Slice and Serve

    Slice each loaf of bread into 12 slices and serve. This bread is great on its own, but you can serve it with butter, cream cheese, cinnamon sugar or a drizzle of honey.

    How to Store Fresh Cranberry Pumpkin Bread?

    Wrap the cooled bread in plastic wrap and keep on counter or in bread box. Bread will last 3-4 days on counter. You can also store the bread in an air tight container on the counter as well. The pumpkin bread can be stored in the fridge to extend it’s life a few more days, however, I feel the bread gets dried out in the fridge.

    Can Pumpkin Bread with Cranberries be Frozen?

    Yes, wrap the cooled bread in plastic wrap and then place it in a freezer safe air tight container or zip top bag and add a label and date. The bread will last 3-4 months in the freezer.

    To thaw: take out and let thaw on the counter for a few hours.

    More Pumpkin Recipes...

    • Easy Pumpkin Bread
    • Pumpkin Bars with Cream Cheese Frosting
    • Whole Wheat Pumpkin Pancakes
    • Pumpkin Chocolate Chip Scones
    • White Chocolate Chip Pumpkin Cookies
    • Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
    • Soft Pumpkin Chocolate Chip Cookies
    • Frosted Pumpkin Drop Cookies
    Close up view of Fresh cranberry pumpkin bread slices.

    Looking for more quick bread recipes? I got you covered!

    • Dark Chocolate Chip Banana Bread
    • Blueberry Sweet Bread
    • Chocolate Chip Zucchini Bread
    • Crumb Topped Banana Bread
    • Classic Zucchini Bread
    • Chocolate Banana Bread
    • Cinnamon Swirl Zucchini Bread
    • Sweet Cornbread Recipe

    Try this delicious and easy Fresh Cranberry Pumpkin Bread and let me know how much you loved it in the comments below! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!

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    Top view of Fresh cranberry pumpkin bread and slices on board.
    Top view of fresh cranberry pumpkin bread with slices on board and scattered fresh cranberries.
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    Fresh Cranberry Pumpkin Bread

    Fresh Cranberry Pumpkin Bread is an easy quick bread bursting with fall flavors. This bread recipe is simple to whip up, perfect for breakfast, brunch or afternoon snack, and will have your family begging for more! 
    Course: Bread/Muffins, Breakfast, Snack
    Keyword: Cranberry Pumpkin Bread
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour 5 minutes minutes
    Servings: 24 slices
    Author: Heather

    Ingredients

    • 1 cup canola oil
    • 4 large eggs
    • 2 cups sugar
    • 1 teaspoon pure vanilla extract
    • 15 oz pumpkin puree
    • 1½ cups unbleached all purpose flour
    • 1½ cups whole wheat flour
    • 2 teaspoons baking soda
    • ½ teaspoon baking powder
    • 2 teaspoons cinnamon
    • ½ teaspoon nutmeg
    • 2 cups fresh or frozen cranberries
    • ¼ cup pepitas

    Instructions

    • Preheat oven to 350°. Line and grease two 9x5 bread loaf pans.
    • In a stand mixer or with a whisk, combine the oil, eggs, sugar, vanilla, and pumpkin. Mix until smooth.
    • Add in the flours, baking soda, baking powder, cinnamon and nutmeg. Mix until just everything is combined.
    • Evenly spread half of the batter in the prepared pans. Sprinkle ½ cup of cranberries in each pan and push them down into the batter.
    • Add the remaining batter evenly over the cranberries in each pan, then top with another ½ cup of cranberries on each loaf and push them down gently.
    • Sprinkle 2 tablespoons of pepitas on top of each loaf.
    • Bake the bread for 55-65 minutes or until a toothpick of cake tester comes out clean when inserted in the center of the loaf.
    • Let cool in pan for 15 minutes before removing to cool completely.

    Nutrition

    Calories: 228kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 113mg | Potassium: 96mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2808IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
    Tried this recipe?Please rate the recipe, leave a comment and tell me how much you loved it!
    Share the Recipe!Please share it and tag @heathershomemadekitchen and use #heathershomemadekitchen!

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