Cranberries add a delicious twist to this traditional Pumpkin Bread recipe. It’s moist, flavorful and easy to make with 15 minutes of prep time. It’s perfect for breakfast or brunch in the fall and winter months! Not a fan of cranberries? No problem, swap them with chocolate chips!

Cranberry Pumpkin Bread Recipe

Well hello there! Welcome to Pumpkin Week on WhitneyBond.com!

That’s right, I made up my own week to celebrate the almighty orange squash that we’ve all come to know and love as the official flavor of fall.

Cranberry Pumpkin Bread Recipe

I started pumpkin week on Monday by updating one of my all time favorite fall recipes, Pumpkin Chili, with snazzy new pictures!

Pumpkin Chili Food Photography

Yes, that was the original recipe image I posted when I first started blogging back in 2011 in the upper left hand corner.

I updated the recipe in 2012 to the image in the bottom left hand corner. I then updated the recipe again this week with the bright and shiny new image on the right.

I love sharing collages like these because I often get asked about my food photography and how I learned to take great pictures of food. While I read a few articles online and an e-book on food photography, it really was practice that made the biggest difference.

I’ve now photographed over 700 recipes, some of them 2 or 3 times. I’ve taken thousands of pictures of food, both at home and in restaurants, and spent countless hours in camera settings and editing programs to get my food photography where it is today.

Cranberry Pumpkin Bread Recipe

Now back to the Pumpkin Week fun!

For the first new recipe of the week, I gave traditional pumpkin bread a Bond girl twist by adding cranberries.

These sweet and tart little berries were the perfect addition to an already moist and flavorful pumpkin bread recipe!

Cranberry Pumpkin Bread Ingredients

Cranberry Pumpkin Bread Ingredients

  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp allspice
  • 2 large eggs (whisked)
  • 1 cup whole milk
  • 6 tbsp unsalted butter (melted)
  • 1 can (15 oz) pumpkin puree 
  • 1 cup dried cranberries

Cranberry Pumpkin Bread Instructions

Preheat the oven to 350° F.

In a large bowl, combine the granulated sugar, brown sugar, flour, baking soda, salt, ginger, nutmeg, cinnamon, ground cloves and allspice together.

Cranberry Pumpkin Bread Recipe

In another large bowl, combine the whisked eggs, milk, melted butter and pumpkin puree.

Cranberry Pumpkin Bread Recipe

Add the dry ingredients and mix well.

Hand mix in the dried cranberries.

Cranberry Pumpkin Bread Recipe

Pour the batter into two greased 9×5 loaf pans.

Cranberry Pumpkin Bread Recipe

Place in the oven and bake for 50-60 minutes.

Cranberry Pumpkin Bread Recipe

At this point, your entire house will smell totally amazing, and your biggest challenge will be not eating an entire loaf, warm and fresh out of the oven! 😉

Cranberry Pumpkin Bread Recipe

I kept one loaf for myself. I didn’t eat it all at once, but I promise I wanted to!

The other loaf got sliced up and shared with friends. I love baking for friends in the fall, it reminds me of growing up in Oklahoma when my Mom and I would bake cookies, cupcakes and pies, then take them to school for my teachers and classmates.

I guess you could say I inherited my “baking and sharing” quality from my Mom!

Cranberry Pumpkin Bread Recipe

Be sure to check out the other Pumpkin Week recipes including Pumpkin Spiced Chili Sliders and Pumpkin Brookies!

Cranberry Pumpkin Bread

And for even more pumpkin recipes, check out these popular posts!

  1. Easy Pumpkin Filled Pastries
  2. Pumpkin Spice Cookies with White Chocolate Chips
  3. Homemade Pumpkin Pie Spice
  4. Pumpkin Cookie Cups with Salted Caramel
  5. Pumpkin Brookies
  6. Pumpkin Cheesecake Swirled Brownies
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Cranberry Pumpkin Bread

Cranberries add a delicious twist to this traditional pumpkin bread recipe, perfect for breakfast in the fall and winter months!

Ingredients

  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 cups flour
  • 2 teaspoon 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
  • 15 ounces pumpkin puree
  • 1 cup dried cranberries

Instructions

  • Preheat the oven to 350° F.
  • In a large bowl, combine the granulated sugar, brown sugar, flour, baking soda, salt, ginger, nutmeg, cinnamon, ground cloves and allspice.
  • In another large bowl, combine the whisked eggs, milk, melted butter and pumpkin puree.
  • Add the dry ingredients and mix well.
  • Mix in the dried cranberries.
  • Pour the batter into two greased 9×5 loaf pans.
  • Place in the oven and bake for 50-60 minutes.

Notes

  • Not a fan of cranberries? You can leave them out or replace them with 1 cup of chocolate chips!

Nutrition Facts

Calories 295kcal (15%)Carbohydrates 54g (18%)Protein 4g (8%)Fat 7g (11%)Saturated Fat 4g (20%)Cholesterol 44mg (15%)Sodium 429mg (18%)Potassium 148mg (4%)Fiber 2g (8%)Sugar 34g (38%)Vitamin A 5765mg (115%)Vitamin C 1.5mg (2%)Calcium 54mg (5%)Iron 1.8mg (10%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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