The Best Pumpkin Cranberry Bread for a Cozy Fall Treat

Pumpkin Cranberry Bread brings together warm spice, soft pumpkin crumb, and tart pops of cranberry in every slice. It’s the kind of loaf that makes the whole kitchen smell like a holiday morning. The texture is tender and moist, but not heavy, and the berries keep things lively.

Whether you’re baking for brunch, gifting a loaf, or stocking the freezer, this recipe delivers consistent results without fuss.

Why This Recipe Works

This bread uses pumpkin puree for moisture and structure, so you get a soft crumb that stays fresh for days. Oil replaces butter, which helps the loaf stay tender and slice cleanly even when chilled. Brown sugar adds depth and keeps the interior moist, while granulated sugar balances sweetness.

A mix of cinnamon, ginger, and nutmeg brings warm flavor without overpowering the tart cranberries. Finally, a quick stir-and-bake method prevents overmixing, which keeps the crumb light, not gummy.

What You’ll Need

All-purpose flour – the base that gives the loaf structure.
Baking soda – for lift and a soft crumb.
Fine sea salt – to balance sweetness and sharpen flavors.
Ground cinnamon – classic warming spice.
Ground ginger – adds a gentle zing.
Ground nutmeg – a little goes a long way.
Pumpkin puree (not pie filling) – for moisture, color, and flavor.
Neutral oil (like canola or grapeseed) – keeps the crumb tender.
Brown sugar – adds depth and moisture.
Granulated sugar – clean sweetness and better crust color.
Large eggs – bind the batter and help it set.
Vanilla extract – rounds out the flavor.
Fresh or frozen cranberries, halved if large – tart bursts in every bite.
Optional add-ins: orange zest, chopped pecans or walnuts, or a handful of mini chocolate chips.

How to Make It

Prep the pan and oven. Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling so you can lift the bread out easily.
Whisk dry ingredients. In a medium bowl, whisk 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg.
Set aside.
Mix wet ingredients. In a large bowl, whisk 1 cup pumpkin puree, 1/2 cup neutral oil, 1/2 cup brown sugar, 1/2 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla until smooth and glossy.
Combine without overmixing. Add the dry ingredients to the wet. Stir gently with a spatula until you no longer see dry streaks. The batter should be thick and smooth.
Fold in cranberries. Gently fold in 1 cup cranberries (halved if large).
If using frozen, add them straight from the freezer. If you like, fold in 1 tablespoon orange zest or 1/2 cup chopped nuts.
Fill and smooth. Transfer the batter to the prepared pan and smooth the top. For a bakery look, sprinkle a little turbinado sugar on top.
Bake until set. Bake 55–65 minutes, or until a tester comes out clean or with a few moist crumbs.
If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
Cool properly. Let the bread cool in the pan for 15 minutes, then lift it out and cool completely on a rack. This helps the crumb set and makes slicing cleaner.
Slice and enjoy. Use a serrated knife to cut neat slices. Serve plain, with a swipe of soft butter, or with a drizzle of honey.

How to Store

At room temperature: Wrap the cooled loaf in plastic or store in an airtight container for up to 3 days.
The flavor deepens by day two.
In the fridge: Keeps up to a week, but wrap well so it doesn’t dry out. Bring to room temperature before serving for the best texture.
Freezing: Wrap the whole loaf tightly in plastic and then foil, or slice and separate with parchment. Freeze up to 3 months.
Thaw overnight in the fridge or at room temp for a few hours.
Reheating: Warm slices in a 300°F oven for 8–10 minutes or toast lightly for a crisp edge.

Why This is Good for You

Pumpkin is naturally rich in beta-carotene, which your body converts to vitamin A—great for vision and skin. Cranberries bring antioxidants and a tart flavor that lets you use a bit less sugar. Using oil instead of butter cuts saturated fat and keeps the bread tender without heavy richness.

The spices aren’t just cozy; cinnamon and ginger may add small wellness benefits. It’s still a treat, but it’s a more balanced one with real fruit and pumpkin packed in.

What Not to Do

Don’t use pumpkin pie filling. It’s pre-sweetened and spiced and will throw off the flavor and texture.
Don’t overmix the batter. It can make the loaf tough and dense. Stir just until combined.
Don’t skip the salt. A small amount sharpens the spices and keeps the loaf from tasting flat.
Don’t eyeball the bake time. Ovens vary.
Start checking at 50 minutes and test the center.
Don’t thaw frozen cranberries first. Fold them in frozen to prevent bleeding and soggy pockets.

Alternatives

Flour swaps: Use half whole-wheat flour for a heartier loaf. If gluten-free, a 1:1 baking blend with xanthan gum usually works well.
Sweetener tweaks: Replace half the granulated sugar with maple syrup; reduce oil by 2 tablespoons to balance extra moisture.
Dairy-free add-ins: Stir in dairy-free chocolate chips for a dessert-style loaf.
Nutty variation: Add 1/2 cup toasted pecans or walnuts for crunch.
Citrus lift: Add 1–2 teaspoons orange zest for a bright, bakery-style finish.
Mini loaves or muffins: Bake in two 8×4-inch pans (35–45 minutes) or as muffins (18–22 minutes). Always test early.

FAQ

Can I use dried cranberries instead of fresh?

Yes.

Use 3/4 cup dried cranberries and soak them in warm water or orange juice for 10 minutes, then pat dry. This plumps them up so they don’t pull moisture from the batter.

How do I keep the cranberries from sinking?

Fold them in gently at the end and make sure your batter isn’t too thin. If you like, toss the cranberries with a teaspoon of the measured flour before folding, which helps suspend them evenly.

Can I reduce the sugar?

You can cut the total sugar by 1/4 cup without major texture issues.

Keep in mind the cranberries are tart, so reducing too much can make the bread taste sharp.

What if I only have pumpkin pie spice?

Use 2 teaspoons pumpkin pie spice in place of the cinnamon, ginger, and nutmeg. Add a pinch of extra cinnamon if you want a warmer profile.

Why is my bread gummy in the center?

It’s often underbaked or overmixed. Make sure a tester comes out clean from the center and let the loaf cool fully before slicing.

Also check that your baking soda is fresh.

Can I make it vegan?

Yes. Replace the eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, rested 5 minutes). Use plant-based sugar and the oil as written.

Bake time may be a few minutes longer.

What can I serve with it?

It’s great with salted butter, cream cheese, or a swipe of orange marmalade. For a savory twist, try sharp cheddar on a warm slice.

Wrapping Up

Pumpkin Cranberry Bread is simple to make, reliably moist, and full of bright, tart bites. With a handful of pantry ingredients and one bowl, you’ll have a loaf that feels special without extra work.

Keep a sliced loaf in the freezer for quick breakfasts, or bake an extra to share. Once you taste the balance of cozy spice and cranberry zing, this will be a go-to all season long.