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This pumpkin cranberry bread has the perfect combination of sweet and moist pumpkin bread with tart cranberries in every bite. It’s an easy quick bread recipe, made without yeast, that’s ready to go into the oven in just 10 minutes!
Looking for more must bake pumpkin recipes? Try a batch of my easy pumpkin muffins, soft pumpkin cookies with cream cheese frosting, or my famous swirled pumpkin cream cheese muffins!
Key Ingredients
- Pumpkin: I used a 15 oz can of pumpkin. Make sure it is pure pumpkin puree, not pumpkin pie filling which is already sweetened and spiced.
- Pumpkin Spice: If you don’t have this on hand, you can make your own! Combine 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice.
- Sugar: I use a combination of brown sugar and granulated sugar, but you can choose to use just one or the other instead.
- Buttermilk: If you do not have buttermilk, you can whisk 1 tablespoon white vinegar into 1/2 cup whole milk and let it sit for 5 minutes.
- Cranberries: I like to use fresh cranberries, but frozen cranberries will also work! You can also choose to use dried cranberries instead.
Instructions
- Whisk to combine all ingredients:
- Whisk together pumpkin, sugars, buttermilk, and pumpkin spice mix in a large bowl.
- Fold in cranberries:
- Gently fold fresh cranberries into the batter without overmixing.
- Bake until a toothpick comes out clean:
- Pour the batter into parchment-lined loaf pans and bake at 350°F until a toothpick inserted comes out clean.
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Tips and Variations
Don’t Over-Mix: Stir the batter just until there are no big lumps and then pour into loaf pan. If you stir too much, you can make your bread tough and overly dense.
Parchment Paper: Greasing the loaf pan and then lining it with parchment paper will help the bread not stick to the pan. It also makes it easy to lift the pumpkin cranberry bread out of the pan.
Orange Zest: Add some fresh orange flavor to your bread for a bright, citrusy twist.
Add Some Crunch: Add 1/2 cup chopped walnuts or pecans to the batter. You can also sprinkle pepita seeds on top of the batter.
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Use Real Pumpkin: If you want to use homemade pumpkin puree, make sure to strain it through a cheesecloth to remove excess liquid and make it the same texture as store-bought canned pumpkin.
Make Muffins: Want to use this recipe to make cranberry pumpkin muffins? Bake them at 350°F in a standard sized muffin tin for about 18 to 20 minutes.
How To Store Cranberry Pumpkin Bread
To store, tightly wrap the completely cooled pumpkin cranberry bread in saran wrap or foil. Store the bread on your counter for about 4 days, or in the fridge for up to a week.
To warm, you can lightly toast a slice in your toaster oven or a standard toaster. You can also microwave it for 10 seconds for that freshly baked taste.
Freeze an entire loaf, or individual slices, for up to 3 months. Allow bread to cool completely, then wrap the entire loaf, or single slices of pumpkin bread, tightly in Saran Wrap. Place the wrapped bread in a freezer friendly ziplock bag and freeze for up to 3 months. For best results, allow bread to thaw in the fridge for 24 hours before serving.
Frequently Asked Questions
- → Can I use dried cranberries instead of fresh?
Yes, dried cranberries can be used in place of fresh. For best results, soak them in warm water for 10 minutes to plump them up before folding into the batter.
- → How do I make homemade buttermilk?
To make buttermilk at home, mix 1 tablespoon of white vinegar or lemon juice with 1/2 cup whole milk. Let it sit for 5 minutes before using.
- → Can I freeze this bread?
Yes, this bread freezes well. Cool it completely, wrap in plastic wrap, and store in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight.
- → What’s the best way to avoid overmixing?
Stir the batter gently until just combined. Stop mixing once you don’t see dry flour pockets to avoid a dense loaf.
- → How can I add a citrus twist to this bread?
For a bright flavor, add 1 tablespoon of fresh orange zest to the batter along with the cranberries.
- → Can I make muffins with this batter?
Yes, the batter can be baked as muffins. Fill a muffin tin and bake at 350°F for 18 to 20 minutes, or until a toothpick comes out clean.