Name: Cranberry Pumpkin Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 cups granulated sugar; 1 cup packed brown sugar; 3/4 cup vegetable oil; 1 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon allspice; 1/2 teaspoon nutmeg; 1/2 teaspoon ginger; 15 ounce can pumpkin puree; 2 large eggs; 3 1/2 cups flour; 1/3 cup water; 2 cups fresh cranberries; 1 cup powdered sugar; 2 ounces cream cheese (softened); 2 teaspoons milk; 1/2 teaspoon vanilla extract

Take pumpkin bread to the next level with the addition of fresh cranberries! This Cranberry Pumpkin Bread combines moist, sweet Pumpkin Bread with tart, juicy cranberries in a delicious quick bread that’s completely worthy of a place at your holiday table!

Cranberry pumpkin bread is the BEST pumpkin bread recipe, made better with the addition of fresh cranberries and sweet cream cheese icing! The perfect dessert or brunch recipe for your holiday table!

If there’s one thing that’s a MUST on my fall baking list, it’s pumpkin bread. I know, I know… could I be any more basic? But the truth is, not all pumpkin breads are created equal. And when it comes to THIS pumpkin bread? It’s anything but basic.

Not just because it’s packed with tart cranberries and topped with a deliciously sweet cream cheese icing, but because the bread itself is so incredibly perfect. It’s super moist, slightly dense, and PACKED with pumpkin spice flavor.

Of course, the cranberries and icing don’t hurt, either… and they’re the perfect additions to take this recipe from fall to winter. And trust me….once you try it, you’re going to want it for both.

Because as perfect as it would be on your Thanksgiving menu, it would be equally perfect for Christmas. (You can thank the cranberries!)

The BEST Pumpkin Bread....made even better with the addition of fresh cranberries and sweet cream cheese icing! The perfect addition to your holiday table!

what you’ll need for this recipe

Sugar – This recipe starts with 2 cups granulated sugar and 1 cup light brown sugar. Keep in mind, this is for 2 loaves! If you’d like to use less sugar, decrease the amount to 1 1/2 cups granulated and 3/4 cup brown.
Oil – 3/4 cup vegetable or canola oil makes this bread incredibly moist and flavorful. Substitute the same amount of unsalted butter, melted, if you prefer.
Baking soda & powder – I added 1 1/2 teaspoon baking soda and 1 teaspoon baking powder for leavening.
Salt – 1 teaspoon salt balances the sweetness and brings out all the delicious flavors.
Spices – I used a combination of fall spices, including 1 teaspoon cinnamon, 1/2 teaspoon allspice, 1/2 teaspoon nutmeg, and 1/2 teaspoon ginger. Feel free to add ground cloves, adjust the amounts, or use pumpkin pie spice instead of individual spices.
Pumpkin – I added one can (15 ounces) pumpkin puree for plenty of pumpkin flavor.
Eggs – I used 2 large eggs to help give this bread a rich, smooth texture.
Flour – Flour is what gives this bread structure. I used 3 1/2 cups all purpose flour. To make this recipe gluten free, use a 1:1 gluten free flour.
Water – I used 1/3 cup water to thin out the batter. Replace half with orange juice for a bright citrus flavor twist.
Cranberries – I added 2 cups fresh cranberries to the batter before baking.
Icing – Although this bread is delicious all on its own, I decided to add a cream cheese icing to finish it off. See the recipe for ingredients and instructions!

how to make pumpkin cranberry bread

Combine sugars & oil. In a large bowl, combine the granulated sugar, brown sugar, and oil. Beat at low speed until well blended.

Add the leavening & spices. Add baking soda, baking powder, salt, and spices. Beat until well blended.

Add the pumpkin & eggs. Add the pumpkin puree and eggs. Beat until well blended.

Add the flour, water, and cranberries. Add the flour and water and stir just until blended. Fold in the fresh cranberries.

Bake. Pour the batter into two greased 5×9 inch loaf pans. Bake at 375° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Remove from oven; cool 10 minutes in pan, then remove to a wire rack to cool completely.

Frost. Combine icing ingredients and whisk until smooth. Spoon icing over bread. *Icing recipe can be doubled according to taste.

Recipe Variations

Use dried cranberries in place of fresh
Add chopped walnuts, pecans, or any of your favorite nuts
Substitute pumpkin pie spice for the individual spices
Use a lighter glaze like this powdered sugar icing in place of cream cheese icing
Substitute chocolate chips or white chocolate chips for the cranberries
Replace half of the water with orange juice
Make mini loaves by separating the batter into three 5-inch loaf pans
Make muffins by baking the batter in muffin tins

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