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.

Ingredients

Scale

Bread Ingredients

2 cups granulated sugar
1 cup packed brown sugar
3/4 cup vegetable oil
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ginger
15 ounce can pumpkin puree
2 large eggs
3 1/2 cups all-purpose flour
1/3 cup water
2 cups fresh cranberries

Glaze Ingredients

1 cup powdered sugar
2 ounces cream cheese, softened
2 teaspoons milk
1/2 teaspoon vanilla extract

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

Nutrition

Serving Size: 1 slice (1/24th of total bread with glaze)
Calories: 290
Sugar: 20g
Sodium: 220mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 3g
Cholesterol: 40mg

Keywords: cranberry pumpkin bread, pumpkin bread with cranberries, fall bread recipe, quick bread, spiced pumpkin bread, cream cheese glaze