If you’re looking for an easy, comforting treat, try this pumpkin cranberry loaf recipe. The combination of warm spices, tender pumpkin, and vibrant cranberries makes it a standout during any season, especially fall.
This pumpkin cranberry bread recipe focuses on preventing dense texture, uneven baking, and bland flavor while guiding novice bakers through clear, simple steps.
I used to struggle with pumpkin breads that turned out dense or dry. This version solves those problems with a perfect texture and just the right amount of sweetness, which is so refreshing! I’ve made it for family gatherings, and it’s always a hit.
This recipe works wonders in just one hour, from mixing ingredients to pulling that golden loaf from the oven. The aroma while it bakes is something special, filling the kitchen with cozy scent! If you want another yummy pumpkin treat, check out my Sourdough Banana Muffins.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour as a main ingredient.
- The recipe contains eggs, so it is unsuitable for vegan diets.
- This recipe is dairy-free because it uses vegetable oil instead of butter or milk products.
- The recipe is not keto or low-carb because of granulated and brown sugars and all-purpose flour.
- The recipe is nut-free since none of the ingredients include nuts or nut derivatives.
Why You Will Love This Recipe
- Rich Flavor The pumpkin cranberry loaf boasts a wonderful mix of warm spices and tart cranberries, creating a rich flavor that captures the essence of fall in each bite.
- Inviting Aroma As this loaf bakes, your kitchen fills with an inviting aroma from cinnamon and nutmeg, setting a cozy mood perfect for chilly days or festive gatherings.
- Moist Texture Thanks to the pumpkin and oil, the loaf stays wonderfully moist. This means it holds up well for days, making it a great option for meal prep.
- Simple Ingredients Made with common kitchen staples like pumpkin puree, sugar, and fresh cranberries, this loaf is easy to whip up without needing any fancy or hard-to-find items.
How to Make Pumpkin Cranberry Loaf
- Prep Time: 5 minutes
- Cool Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious pumpkin cranberry loaf with fall spices and tart cranberries, perfect for any occasion.
Ingredients
- 8 ounces (227 g) pumpkin puree, 100% pure, no added spices
- 2 large eggs, room temperature
- 1/2 cup (120 ml) vegetable oil, neutral flavor (e.g., canola or light olive oil)
- 1/3 cup (80 ml) orange juice
- 1 1/2 cups (300 g) granulated sugar
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda, fresh
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 pinch ground ginger
- 2 cups (about 200 g) fresh cranberries
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350°F (175°C). This temperature helps the loaf rise evenly and bake fully.
- Step 2: Prepare Your Loaf Pan: Grease a 9×5 inch loaf pan with baking spray or butter. Optionally, line with parchment paper for easier removal. Lightly dust with flour to prevent sticking.
- Step 3: Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, orange juice, and granulated sugar until smooth and fully combined. This mixture forms the moist base for your loaf.
- Step 4: Combine Dry Ingredients: In a separate bowl, mix all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until well blended. This ensures even distribution of spices and leavening.
- Step 5: Fold Ingredients Together: Add the dry ingredients to the wet ingredients and gently stir just until combined. Avoid overmixing to prevent a dense loaf. Stop mixing about 3 minutes after adding the dry ingredients.
- Step 6: Add Cranberries: Fold in the fresh cranberries gently, distributing evenly without breaking them. If fresh cranberries tend to sink, fold them in last and gently, about 5 minutes before baking, to avoid clumping.
- Step 7: Bake Your Loaf: Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes at 350°F (175°C). To check doneness, insert a toothpick; it should come out clean. If the top browns too quickly, loosely cover with aluminum foil after 30 minutes of baking.
- Step 8: Cool Before Serving: Remove the loaf from the oven and allow it to cool in the pan for 5 minutes. This helps the loaf set and prevents breaking when removing from the pan.
Notes
- Room Temperature: Store in an airtight container up to 2 days to retain moisture and texture.
- Refrigeration: Place in an airtight container and refrigerate up to 7 days to maintain freshness.
- Freezing: Wrap tightly in plastic wrap and foil, place in freezer container for up to 3 months. Thaw at room temperature before serving.
- If batter is too thick, add 1 tablespoon (15 ml) orange juice to loosen it about 10 minutes before pouring into pan.
- Avoid overmixing to prevent dense bread; mix until just combined.
- Line pan with parchment paper and coat with baking spray if loaf sticks during removal.
- Cover loaf loosely with aluminum foil if top browns too quickly during baking.
- Serve slices with a dollop of cream cheese or butter.
- Pair with a fresh fruit salad or warm spiced cider.
- Use slices to make French toast or breakfast sandwiches.
- Add pieces to yogurt parfaits or serve with ice cream for dessert.
- Drizzle with maple syrup or honey, and sprinkle with chopped pecans or walnuts for added texture.
Nutrition
- Serving Size: 1 slice
- Calories: Not explicitly provided
- Sugar: Not explicitly provided
- Sodium: Not explicitly provided
- Fat: Not explicitly provided
- Saturated Fat: Not explicitly provided
- Unsaturated Fat: Not explicitly provided
- Trans Fat: Not explicitly provided
- Carbohydrates: Not explicitly provided
- Fiber: Not explicitly provided
- Protein: Not explicitly provided
- Cholesterol: Not explicitly provided
Ingredient Notes
- Pumpkin puree: Use canned pumpkin puree for consistency. It’s thick and flavorful, which helps keep the loaf moist. Make sure it’s 100% pure pumpkin without added spices.
- Dried cranberries: Opt for unsweetened or lightly sweetened dried cranberries. They add a tartness that balances the sweetness of the loaf. Chop larger ones if needed for even distribution.
- Granulated sugar: This gives the loaf its sweetness. Using a good quality sugar will ensure even flavor; avoid any lumps for smooth mixing.
- Brown sugar: Light or dark brown sugar works well here. It adds moisture and depth of flavor with its molasses content. Pack it tightly when measuring for best results.
- Eggs: Use two large eggs at room temperature. They help bind the loaf together and provide structure. Room temperature eggs incorporate better into the batter.
- Vegetable oil: Use a neutral oil, like canola or light olive oil, for moisture without overpowering the flavor. It’s crucial for keeping the loaf tender.
- All-purpose flour: Stick with regular all-purpose flour for the best texture. It supports the loaf’s structure without making it dense. Measure correctly to avoid a dry loaf.
- Baking soda: Acts as a leavening agent, helping the loaf rise. Make sure it’s fresh for effective results. Store it in a cool, dry place for longevity.
- Ground cinnamon: Use fresh ground cinnamon to enhance the warm flavors of pumpkin. It adds a cozy aroma and pairs perfectly with cranberries.
- Nutmeg: A dash of freshly grated nutmeg intensifies the seasonal flavor. Use it sparingly, as it can easily overpower other ingredients. A little goes a long way!
- Ground ginger: This adds a nice warmth to the loaf. Make sure it’s fresh; older ginger can lose its punch and flavor. It’s best for those who love a subtle spice kick.
Recipe Tips
- If your batter is too thick, add 1 tablespoon of orange juice to loosen it 10 minutes before pouring into the loaf pan.
- When fresh cranberries sink, gently fold them in last to prevent clumping 5 minutes before baking.
- If the top of your pumpkin cranberry loaf browns too quickly, cover loosely with aluminum foil 30 minutes into baking.
- For a dense loaf, avoid overmixing; mix until just combined and stop 3 minutes after adding dry ingredients.
- If your loaf sticks, line the pan with parchment paper and coat with baking spray before pouring in the batter.
Serving Suggestions
Serve the pumpkin cranberry loaf with a dollop of cream cheese or butter. Pair it with a side of fresh fruit salad or warm spiced cider.
Use slices to make French toast or a breakfast sandwich. Add pieces to yogurt parfaits or serve with ice cream for dessert.
Top with a drizzle of maple syrup or honey. Sprinkle over some chopped pecans or walnuts for added crunch.
Recipe variations
- You can use chopped nuts like walnuts or pecans to add texture to the pumpkin cranberry loaf. Add 1/2 cup of nuts to the batter before baking.
- Add 1/2 cup of white or dark chocolate chips for a sweeter variation. Either use fresh or frozen cranberries to keep the loaf vibrant and tart.
- You can use apple sauce instead of vegetable oil for a lighter version. If using, reduce orange juice to 1/4 cup and expect a slightly longer bake time.
- Pumpkin Apple Loaf.
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How to Store?
To keep your pumpkin cranberry loaf fresh and delicious, follow these storage tips:
Room Temperature: Store the pumpkin cranberry loaf in an airtight container at room temperature up to 2 days to maintain moisture and texture.
Refrigeration: Place the loaf in an airtight container and refrigerate up to 7 days to slow spoilage and keep flavors stable.
Freezing: Wrap the pumpkin cranberry loaf tightly in plastic wrap and foil, place in a freezer container up to 3 months. Thaw at room temperature.
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