If you’ve been searching for that perfect cozy treat to swoon over this season, look no further than this Cranberry Pumpkin Bread. It’s a delightful mix of autumn’s best flavors—tangy fresh cranberries paired with rich, spiced pumpkin puree—baked to golden perfection and topped with a luscious cream cheese icing that makes every bite utterly irresistible. This Cranberry Pumpkin Bread is the kind of recipe that turns any ordinary day into a celebration of warmth, comfort, and homemade goodness.

Cranberry Pumpkin Bread Recipe - Recipe Image

Ingredients You’ll Need

Getting the flavor and texture just right in your Cranberry Pumpkin Bread comes down to simple, quality ingredients. Each one plays an essential role in creating that moist crumb, aromatic spices, and irresistible tang from the cranberries that you’ll love from the first slice to the last.

Granulated sugar: Adds sweetness and helps achieve a tender crumb.
Brown sugar: Brings moisture and a mild caramel flavor to deepen the taste.
Vegetable oil: Ensures moistness without heaviness for a soft texture.
Baking soda and baking powder: Work together to give the bread a perfect rise.
Salt: Enhances all the flavors, balancing the sweetness.
Cinnamon, allspice, nutmeg, and ginger: A cozy, fragrant spice blend that sings pumpkin pie vibes.
Pumpkin puree: The star of the show, lending moisture, richness, and a beautiful deep orange hue.
Eggs: Bind everything together and add softness.
Flour: The base that creates the structure of the bread.
Water: Just enough to keep the batter smooth and easy to pour.
Fresh cranberries: Burst of tartness that turns this bread into a flavor sensation.
Powdered sugar, cream cheese, milk, and vanilla extract (for icing): Combine into a creamy topping that elevates the bread to pure deliciousness.

How to Make Cranberry Pumpkin Bread

Step 1: Prep the Oven and Mix Sugars with Oil

Before anything else, get your oven heated to 375° F for that perfect baking environment. In a large mixing bowl, blend granulated sugar, brown sugar, and vegetable oil at low speed until everything combines into a smooth, harmonious mixture—this sets the foundation for a wonderfully moist bread.

Step 2: Add the Leaveners and Spices

Next, toss in baking soda, baking powder, salt, and your aromatic blend of cinnamon, allspice, nutmeg, and ginger. Beat until everything is fully incorporated, which infuses the batter with those unmistakable warm flavors that make pumpkin bread such a crowd favorite.

Step 3: Incorporate Pumpkin and Eggs

Now, add the pumpkin puree and the eggs. Beat the batter again until smooth and uniform—the eggs will help combine all the flavors seamlessly while contributing to the tender crumb you’re craving.

Step 4: Mix Flour and Water

Gently stir in the flour and water just until the batter is blended. Be careful not to overmix, or your bread could turn out dense. The water helps achieve a perfect batter consistency, making it easy to pour into your pans.

Step 5: Fold in Fresh Cranberries

Here comes the exciting part: folding in the fresh cranberries. Their tartness contrasts beautifully with the sweet batter and spices. Gently stir them through so they’re evenly distributed but still intact—getting that cranberry pop in every bite is what makes this Cranberry Pumpkin Bread truly special.

Step 6: Bake Until Golden Perfection

Divide the batter evenly between two greased 5×9 inch loaf pans. Pop them into your preheated oven and bake for 55-65 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Prepare and Add the Cream Cheese Icing

While your bread cools, combine the powdered sugar, softened cream cheese, milk, and vanilla extract until smooth and creamy. Spoon the icing generously over the cooled loaves for that extra layer of indulgence that pairs perfectly with the spiced pumpkin and tart cranberries.

How to Serve Cranberry Pumpkin Bread

Garnishes

For a beautiful and tasty finishing touch, sprinkle a few extra fresh cranberries or a dash of cinnamon on top of the cream cheese icing. You can also add chopped toasted pecans or walnuts for crunch and a nutty aroma. These little details make each slice feel like a treat worth savoring.

Side Dishes

This Cranberry Pumpkin Bread shines on its own but pairs wonderfully with a hot cup of coffee or chai tea for a cozy afternoon break. For an elegant brunch, serve alongside a creamy pumpkin soup or a fresh seasonal salad to balance the sweetness.

Creative Ways to Present

Take your Cranberry Pumpkin Bread to the next level by turning it into delightful mini loaf gifts wrapped in parchment paper and tied with twine. Or, slice and toast individual pieces lightly, then spread with herb butter or honey for a flavor twist that feels extra special.

Make Ahead and Storage

Storing Leftovers

Once cooled and iced, keep your Cranberry Pumpkin Bread at room temperature in a covered container or wrapped tightly in foil to preserve freshness. It will stay moist and tasty for up to three days—perfect for enjoying throughout the week.

Freezing

If you want to savor this delicious bread later, freezing works like a charm. Wrap the loaves or slices tightly in plastic wrap and then foil, placing them in a freezer-safe bag. Frozen Cranberry Pumpkin Bread can last up to 3 months without losing its wonderful flavor or texture.

Reheating

To enjoy your saved bread, thaw it at room temperature or gently warm slices in the microwave for 20-30 seconds to bring back that just-baked softness. If you prefer a crisp edge, a quick toast in the oven or toaster oven works beautifully too.

FAQs

Can I use frozen cranberries instead of fresh?

Absolutely! Just make sure to thaw and drain them well to avoid extra moisture in the batter, which could affect the texture. Frozen cranberries still provide that tart burst and will keep your Cranberry Pumpkin Bread delicious.

Is there a dairy-free way to make the icing?

Yes! Simply substitute the cream cheese with a dairy-free cream cheese alternative and use a plant-based milk. This keeps the sweetness and creaminess intact without compromising flavor, perfect for dairy-free friends.

Can I make this recipe into muffins instead of loaves?

Definitely! Baking time will be shorter—about 20-25 minutes at the same temperature—just keep an eye on them. Muffins make excellent portable treats and keep the same amazing flavors as the loaf version.

What’s the best way to get a moist bread every time?

Using both brown and granulated sugar, along with vegetable oil, really helps retain moisture. Also, don’t overmix the batter once you add the flour to avoid toughness. These little tips create a soft, tender Cranberry Pumpkin Bread that everyone loves.

Can I double the recipe to make a larger batch?

Yes, doubling is no problem. Just make sure you have enough pans and adjust the baking time slightly, checking doneness with a toothpick. More bread means more reasons to share this fantastic Cranberry Pumpkin Bread with friends and family!

Final Thoughts

I truly believe this Cranberry Pumpkin Bread is one of those recipes that becomes a staple in your kitchen, bringing comfort and joy every time you bake it. Its incredible balance of spice, sweetness, and tartness makes it unforgettable. So go ahead and give this recipe a try—you’re in for a delicious homemade experience that feels just like a warm hug from the inside out.

Cranberry Pumpkin Bread Recipe

★★★★★

5.2 from 24 reviews

Author: Aiden
Total Time: 1 hour 15 minutes
Yield: 2 loaves (about 12 slices per loaf) 1x
Diet: Vegetarian

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Description

This Cranberry Pumpkin Bread is a moist, flavorful quick bread perfect for fall and winter seasons. Rich pumpkin puree, tart fresh cranberries, and warm spices like cinnamon, allspice, and nutmeg create a festive treat. Topped with a creamy, tangy cream cheese glaze, this bread is ideal for breakfast, snacks, or dessert.

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the pumpkin bread.
Mix Sugars and Oil: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat at low speed until the mixture is well blended and smooth.
Add Dry Leavening and Spices: Add the baking soda, baking powder, salt, cinnamon, allspice, nutmeg, and ginger to the sugar mixture. Beat again until all ingredients are evenly incorporated.
Add Pumpkin and Eggs: Pour in the pumpkin puree and crack in the eggs. Beat the mixture until it’s fully blended and uniform.
Incorporate Flour and Water: Add the all-purpose flour and the water. Stir gently just until all ingredients are combined; avoid overmixing to keep the bread tender.
Fold in Cranberries: Gently stir in the fresh cranberries, distributing them evenly throughout the batter.
Prepare Pans and Pour Batter: Grease two 5×9 inch loaf pans. Pour the batter evenly into both pans.
Bake the Bread: Place the pans in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick in the center—if it comes out clean, the bread is ready.
Cool the Bread: Remove the bread from the oven and let it cool for 10 minutes in the pans. Then transfer the loaves to a wire rack to cool completely.
Make the Glaze: Combine powdered sugar, softened cream cheese, milk, and vanilla extract in a bowl. Mix until smooth and creamy.
Glaze the Bread: Spoon or spread the cream cheese glaze over the top of the cooled pumpkin bread. Optionally double the glaze quantity for a sweeter topping.
Store Properly: Store the bread in a covered container or wrap it in foil at room temperature to keep it fresh.

Notes

Fresh cranberries provide the best tartness and texture, but frozen can be used (do not thaw before adding).
Ensure pumpkin puree is 100% pure pumpkin and not pumpkin pie filling.
Do not overmix batter once flour is added to prevent dense bread.
The glaze can be adjusted in thickness by adding more milk or powdered sugar.
Store the bread at room temperature for up to 3 days or refrigerate for longer shelf life.
Loaf pans should be greased well or lined with parchment paper to prevent sticking.
For a nuttier flavor, add 1/2 cup chopped walnuts or pecans if desired.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Quick Bread, Dessert, Snack
Method: Baking
Cuisine: American