Cranberry Pumpkin Bread Recipe

Cranberries give this classic pumpkin bread a bright, tart contrast that lifts the warm pumpkin and spice flavors. This moist, easy-to-make loaf requires about 15 minutes of prep time and bakes in under an hour—perfect for fall and winter breakfasts or brunch. If you prefer, you can substitute chocolate chips for the dried cranberries for a sweeter twist.

Welcome to Pumpkin Week—an unofficial celebration of all things pumpkin. This cranberry pumpkin bread is a simple update to a classic: sweet pumpkin puree and cozy spices are balanced by chewy, tart dried cranberries. The result is a loaf that’s great sliced for breakfast with a smear of butter, served alongside coffee at brunch, or wrapped and gifted to friends and neighbors during the holidays.

For a few years I’ve been sharing pumpkin recipes around this time of year, revisiting favorites and adding a few new twists. This recipe is intentionally straightforward—no special equipment required, just two bowls and a loaf pan—so it’s ideal for beginner bakers and busy mornings when you want a comforting seasonal recipe without fuss.

Ingredients

• 1 cup granulated sugar
• ½ cup brown sugar
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon allspice
• 2 large eggs, whisked
• 1 cup whole milk
• 6 tablespoons unsalted butter, melted
• 1 can (15 ounces) pumpkin puree
• 1 cup dried cranberries (or 1 cup chocolate chips as an optional swap)

Instructions

1. Preheat the oven to 350°F (175°C). Grease two 9×5-inch loaf pans or line them with parchment paper.
2. In a large bowl, whisk together the granulated sugar, brown sugar, flour, baking soda, salt, ginger, nutmeg, cinnamon, cloves, and allspice until evenly combined.
3. In a separate large bowl, mix the whisked eggs, whole milk, melted butter, and pumpkin puree until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix—the batter should be uniform but slightly thick.
5. Fold in the dried cranberries by hand so they’re evenly distributed throughout the batter.
6. Divide the batter between the prepared loaf pans and smooth the tops.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking time may vary slightly by oven and pan type.
8. Allow the loaves to cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely before slicing, or slice warm if you prefer.

The warm aroma of pumpkin and spices filling the kitchen is one of the best parts of baking this bread. It slices beautifully and makes a wonderful homemade gift. One loaf is perfect for keeping at home, while the second loaf is great for sharing with friends, teachers, or neighbors.

More pumpkin recipe ideas

If you enjoy this cranberry pumpkin bread, try other pumpkin favorites like:

• Pumpkin-filled pastries
• Pumpkin spice cookies with white chocolate chips
• Homemade pumpkin pie spice
• Pumpkin cookie cups with salted caramel
• Pumpkin brookies (pumpkin brownie-cookie hybrids)
• Pumpkin cheesecake-swirl brownies

Notes & Variations

• No cranberries? Replace them with 1 cup of chocolate chips, chopped walnuts, or leave them out entirely.
• Spice level: Adjust the spices to taste—reduce cloves or allspice if you prefer a milder profile, or add a pinch of cardamom for extra warmth.
• Pan options: If you don’t have two loaf pans, you can bake in one larger pan and increase baking time slightly; check doneness with a toothpick.

Storage and Make-Ahead Tips

Store wrapped at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week or freeze slices in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator or reheat slices briefly in the microwave or toaster oven.

Serving Suggestions

Serve slices warm with butter or cream cheese, or toast them lightly and top with a smear of yogurt and a drizzle of honey. This bread also pairs nicely with coffee, tea, or a spiced latte for seasonal breakfasts and brunches.

Nutrition Facts (per slice)

• Calories: 295 kcal (approx.)
• Carbohydrates: 54 g
• Protein: 4 g
• Fat: 7 g (Saturated fat: 4 g)
• Cholesterol: 44 mg
• Sodium: 429 mg
• Fiber: 2 g
• Sugar: 34 g
• Vitamin A: 5765 IU (approx.)