Nutty Pumpkin Cranberry Bread

A basket of fresh cranberries and some slices of warm Pumpkin Cranberry Bread with mini pumpkins on a cutting board.

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Moist, delicious and so fall!!! Try this recipe for the perfect autumn treat. Great with cream cheese spread!


  • 2 ¾ c. all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. cloves
  • ½ tsp. nutmeg
  • 2 tbsp. orange zest
  • 1 c. unsalted butter, room temperature (2 sticks)
  • 1 c. white sugar
  • 1c. light brown sugar, packed
  • 3 large eggs
  • 2 tsp. pure vanilla extract
  • 1 15 Oz. can of pumpkin puree
  • 1 ½ c. coarsely chopped fresh or frozen cranberries
  • 1c. chopped walnuts


  1. Preheat the oven to 350 degrees. Butter, or spray with a non-stick vegetable spray, two – 9 by 5 x 3 inch loaf pans. Zest an orange for 2 tbsp. of orange zest.
  2. In a large mixing bowl, combine the flour, baking powder, salt, orange zest, cinnamon, ginger, cloves, and nutmeg.
  3. In the bowl of your electric mixer, beat the butter and sugars until fluffy and light (approx. 3 min.) Add the eggs, one at a time, beating well after each addition. Add vanilla extract and pumpkin puree and mix on low speed till combined. Slowly add the flour mixture until just combined. Do not overmix. Fold in the chopped cranberries and walnuts. Pour the batter into the prepared pans and bake the bread for about 55 – 65 minutes, or until a toothpick inserted into the loaf center comes out clean.
  4. Remove from oven and place on a wire rack to cool for about 10 minutes before removing bread from pan.