Pumpkin Cranberry Bread Recipe

Pumpkin Cranberry Bread. Fellow bread addicts beware!

Next to God, family, and exercising, I think breads, especially sweet breads, makes me happier than anything else.  I love a moist, delicious slice of zucchini bread, pumpkin bread, almond poppyseed bread, almost any kind of bread.

I loved this pumpkin-cranberry bread so much I did not want to share it with my kids.  I wanted the whole loaf to myself.  To hide away in a very high cupboard for late at night, after everyone was asleep, while I watch my favorite shows (Law and Order, The Office, SNL).  To eat slowly, without distraction and with full enjoyment.  But I could not hide the aroma as the kids walked through the door after school.  They were as excited as I was, so I gave in and shared.

This Pumpkin Cranberry Bread Recipe had the perfect blend of sugar and spice, with a burst of cranberry at just the right moment.


Ocean Spray has a site with recipes to use your cranberries in.  Plus they have Crafts to do with your cranberries!! Like a garland I’m sure we’ll try.  How many food sites can claim that?

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Pumpkin Cranberry Bread

Pumpkin Cranberry Bread Recipe
Serves: 10 slices
Prep Time: 10 m
Cook Time: 45 m


  • 1 – cooking spray
  • 1 cup – flour, all-purpose
  • 3/4 cup – flour, whole wheat
  • 1 teaspoon – baking soda
  • 1/2 teaspoon – nutmeg
  • 1/2 teaspoon – salt
  • 1/2 teaspoon – cinnamon
  • 1/4 cup – sugar
  • 1/4 cup – brown sugar
  • 2 large – egg
  • 1 1/2 cup – pumpkin, canned
  • 1/4 cup – olive oil
  • 1 cup – cranberries, dried


  1. Preheat oven to 350 degrees. Coat loaf pan with cooking spray.
  2. Mix flours, baking soda, nutmeg, salt, and cinnamon in a small bowl; set aside.
  3. Whisk together sugars and egg in a separate bowl. Add pumpkin and oil, blend well. Gradually add the dry ingredients into the wet ingredients; stir just until combined. Fold in cranberries.
  4. Pour into loaf pan. Bake for 45-50 minutes, or until knife comes out clean.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 204 10%
  • Fat: 6 g 9%
  • Carb: 32 g 11%
  • Fiber: 2 g 8%
  • Protein: 4 g 8%
  • Sugar: 14 g
written by
Amy Roskelley

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Kerry says:

1/4 Tablespoon of oil? Do u mean 1/4 cup?

That’s so odd Kerry! I just updated the recipe yesterday, and I know I selected cup!! Dang. Thanks for letting me know. I fixed it!

jackie says:

Perhaps I am overtired but where is the recipe?

Where did it go? So strange Jackie. It’s definitely missing. I”ll have to see if I can recover it.

Wendy says:

I don’t see the recipe? Let me know if I’m overlooking it?

You aren’t! We can’t find this one. It’s an old post, and the recipe never got transferred over when we redid our site. Sorry!

[…] Pumpkin Cranberry Bread […]

Liz says:

Hi, Liz from MealMakeoverMoms here. Your recipe sounds delicious. I absolutely love the pure canned pumpkin puree. Super healthy and incredibly convenient. I’ve been making pumpkin chocolate chip pancakes for my boys and they love every bite. Not too many chocolate chips .. just enough to add some fun flavor.

Amy says:

Please tell Dr. Hubbard?!?!? I’m guessing Alex hit it on the nose.

Kristie says:

sounds and looks delicious. i love this time of year and the great pumpkin recipes out there to try. unfortunately, my family doesn’t care for pumpkin that much and I don’t want to eat the whole thing myself. . .so they don’t get made here.

Alex says:

James, aren’t sweetbreads some form of animal goodies?? 🙂

Sounds delicious. Just never go to a French restaurant and order sweetbreads. It’s a whole different meaning.

Amy says:

Alex, they actually aren’t tart at all. Eating them plain, I can not! I even tried chopping them and mixing with sugar, still too tart. But I chopped them up so it wasn’t one big cranberry, and it tasted perfect in the batter. Even a little sweet.
Liz, are you talking a yam, or a sweet potato? Sweet potato I cook exactly like a regular potato. I make them all the time.

Liz says:

Do you have any good ideas for using sweet potatoes? We just bought some cause I know they are supposed to be healthier than russets, but I’m not really sure what to do with them! Help, please! 🙂

Alex says:

I was just wondering how the cranberries turn out, are they incredibly tart? The only time I’ve used fresh cranberries was in a muffin recipe. The muffins were so tart that I thought either I had done something wrong, or the cranberries were bad. I was told later that the muffins were probably supposed to taste that way. Oh well.

Amy says:

Definitely healthier than the pumpkin bread I bought at Costco! Lol. And who can’t argue that pumpkin puree is a nutrient dense delicious way to get some Vitamin A.

Julie says:

So, would you still call this “super healthy?” And those are 3 of my favorite shows, too.

pamela says:

Wow, that’s written so well that I HAVE to try it. I even just bought a bunch of pumpkin (canned)on sale because I had you in my head talking about the price of pumpkin.

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