Can You Bake a Moist Cranberry Pumpkin Bread in Just 90 Minutes?
Craving a festive, fall-inspired treat that’s perfect for sharing? What if you could bake two loaves of moist, spiced pumpkin bread bursting with tart cranberries and crunchy walnuts in just 90 minutes? Cranberry Pumpkin Bread, with 33 reviews, is your answer—ideal for holiday brunches, gifting, or cozy family gatherings. Ready to fill your kitchen with warm, spiced aromas? Let’s get baking!
Overview: Why Cranberry Pumpkin Bread Shines
What makes Cranberry Pumpkin Bread so special? This delightful recipe combines a tender, pumpkin-spiced batter with the tart pop of cranberries and the nutty crunch of walnuts, creating a wholesome, flavorful loaf that’s both comforting and festive. Baked in two 9×5-inch loaf pans, it’s perfect for breakfasts, snacks, or holiday gift baskets. The method is beginner-friendly, kid-approved for simple tasks, and adaptable for dietary needs, yielding 32 slices (16 per loaf).
Time requirement: 90 minutes active (20 minutes prep, 70 minutes cooking), plus cooling time. The two-loaf method maximizes yield for sharing.
Difficulty level: Easy! If you can mix batter and fold in add-ins, you’re set. Two 9×5-inch loaf pans, mixing bowls, and a whisk are the main tools, and kids can help stir cranberries or grease pans.
Health perks: Pumpkin provides fiber, vitamin A, and antioxidants for immunity and eye health. Cranberries offer antioxidants, walnuts add heart-healthy fats, and moderate portions keep it balanced as a treat. The recipe supports gluten-free or vegan diets with swaps.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 2 loaves (32 slices). Each ingredient plays a key role, with swaps for flexibility.
- All-purpose flour (3-3/4 cups): Forms the bread’s structure. Sub: Gluten-free flour blend or 2 cups whole wheat + 1-3/4 cups all-purpose.
- Sugar (3 cups): Sweetens and balances pumpkin’s earthiness. Sub: Coconut sugar or 2-1/2 cups sugar + 1/4 cup maple syrup.
- Pumpkin pie spice (4 teaspoons): Adds warm, fall flavors (cinnamon, nutmeg, ginger, cloves). Sub: Mix 2 teaspoons cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, or use allspice.
- Baking soda (2 teaspoons): Works with pumpkin for lift. Sub: No substitute; critical for texture.
- Salt (1 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/2 teaspoon for low-sodium.
- Large eggs (4, room temperature): Bind and add moisture. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
- Solid-pack pumpkin (15 oz can, ~1-3/4 cups): Adds moisture and rich flavor. Sub: Homemade pumpkin puree (drain well) or mashed sweet potato.
- Canola oil (1/2 cup): Keeps bread moist. Sub: Vegetable oil, melted coconut oil, or unsweetened applesauce for lower fat.
- Fresh or frozen cranberries (2 cups, thawed if frozen): Add tart contrast. Sub: Dried cranberries (reduce to 1-1/2 cups, soak in warm water) or blueberries.
- Chopped walnuts (1 cup): Provide crunch. Sub: Pecans, almonds, or sunflower seeds for nut-free.
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent treat.
Step-by-Step Instructions: Let’s Bake This Bread!
Ready to start? You’ll need two 9×5-inch loaf pans, mixing bowls, and a whisk. These steps are simple, with tips for success.
- Preheat oven and prep pans: Preheat to 350°F (177°C). Grease two 9×5-inch loaf pans with cooking spray or oil; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting loaves out easier.
- Combine dry ingredients: In a large bowl, whisk 3-3/4 cups flour, 3 cups sugar, 4 teaspoons pumpkin pie spice, 2 teaspoons baking soda, and 1 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix wet ingredients: In a medium bowl, whisk 4 eggs, 15 oz pumpkin, and 1/2 cup canola oil until smooth (about 1 minute). Tip: Room-temperature eggs blend evenly; ensure pumpkin is pure puree, not pie filling.
- Combine and fold: Stir wet ingredients into dry ingredients until just moistened (batter will be thick). Gently fold in 2 cups cranberries and 1 cup chopped walnuts. Tip: Don’t overmix to keep bread tender; fold add-ins gently to distribute evenly.
- Bake: Divide batter evenly between the two prepared pans; smooth tops. Bake for 70-80 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 70 minutes; cover with foil if tops brown too quickly.
- Cool and serve: Cool in pans for 10 minutes, then transfer to wire racks to cool completely (about 1 hour). Slice each loaf into 16 pieces (32 total). Tip: Run a knife around edges to loosen loaves; a serrated knife ensures clean slices.
Assembly: Plate It Like a Pro
This bread is golden and studded with cranberries, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Bread: Slice each loaf into 16 slices and place 1-2 per plate, showcasing the cranberries and walnuts. Tip: Angle slices to highlight the colorful add-ins.
- Garnish: Dust with confectioners’ sugar or spread with cream cheese. Tip: A drizzle of maple syrup adds a festive touch.
- Serving suggestion: Pair with coffee, tea, or hot cider for a complete breakfast or snack. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a cozy vibe, use white or orange plates to highlight the golden bread and red cranberries. Serve on a wooden board for gatherings. Tip: Add a few fresh cranberries or a cinnamon stick for a seasonal display.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your bread tasting great.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. Reheat slices in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds to serve warm. Tip: Wrap tightly to prevent drying out.
- Freezing: Freeze whole loaves or slices in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently. Tip: Wrap in plastic wrap and foil to prevent freezer burn; slice before freezing for easy portions.
- Make-ahead: Mix dry ingredients and chop walnuts up to 1 week ahead; store in airtight containers. Prepare batter and bake fresh for best texture. Tip: Thaw frozen cranberries in the fridge a day ahead if using.
Health tip: Storing properly preserves the pumpkin’s vitamin A, cranberries’ antioxidants, and walnuts’ healthy fats, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use flax eggs, replace canola oil with coconut oil or applesauce, and ensure sugar is vegan-friendly.
- Gluten-free option: Use gluten-free flour blend; check baking soda.
- Lower sugar: Reduce sugar to 2-1/2 cups; add 2 tablespoons maple syrup for sweetness.
- Nut-free option: Omit walnuts; use sunflower seeds or extra cranberries.
- Spiced boost: Add 1/2 teaspoon cloves or allspice to dry ingredients.
- Add-ins: Fold in 1/2 cup white chocolate chips or dried apricots with cranberries.
Conclusion: Savor Your Cranberry Pumpkin Bread
You’re now ready to master Cranberry Pumpkin Bread! This wholesome, festive treat brings pumpkin, cranberries, and walnuts together for a bread that’s perfect for holiday brunches, gifting, or cozy snacks. With just 90 minutes of active time and two loaf pans, you can create a flavorful, shareable dessert that’s as delicious as it is heartwarming. Play with vegan or spiced twists to make it your own. Grab those loaf pans, fold in some cranberries, and enjoy this fall delight. Share your results in the comments—I’d love to hear how it turned out!
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Cranberry Pumpkin Bread
Description
Craving a festive, fall-inspired treat that’s perfect for sharing? What if you could bake two loaves of moist, spiced pumpkin bread bursting with tart cranberries and crunchy walnuts in just 90 minutes? Cranberry Pumpkin Bread, with 33 reviews, is your answer—ideal for holiday brunches, gifting, or cozy family gatherings.
Ingredients
Here’s the lineup for 2 loaves (32 slices). Each ingredient plays a key role, with swaps for flexibility.
- All-purpose flour (3-3/4 cups): Forms the bread’s structure. Sub: Gluten-free flour blend or 2 cups whole wheat + 1-3/4 cups all-purpose.
- Sugar (3 cups): Sweetens and balances pumpkin’s earthiness. Sub: Coconut sugar or 2-1/2 cups sugar + 1/4 cup maple syrup.
- Pumpkin pie spice (4 teaspoons): Adds warm, fall flavors (cinnamon, nutmeg, ginger, cloves). Sub: Mix 2 teaspoons cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, or use allspice.
- Baking soda (2 teaspoons): Works with pumpkin for lift. Sub: No substitute; critical for texture.
- Salt (1 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/2 teaspoon for low-sodium.
- Large eggs (4, room temperature): Bind and add moisture. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
- Solid-pack pumpkin (15 oz can, ~1-3/4 cups): Adds moisture and rich flavor. Sub: Homemade pumpkin puree (drain well) or mashed sweet potato.
- Canola oil (1/2 cup): Keeps bread moist. Sub: Vegetable oil, melted coconut oil, or unsweetened applesauce for lower fat.
- Fresh or frozen cranberries (2 cups, thawed if frozen): Add tart contrast. Sub: Dried cranberries (reduce to 1-1/2 cups, soak in warm water) or blueberries.
- Chopped walnuts (1 cup): Provide crunch. Sub: Pecans, almonds, or sunflower seeds for nut-free.
These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent treat
Instructions
- Preheat oven and prep pans: Preheat to 350°F (177°C). Grease two 9×5-inch loaf pans with cooking spray or oil; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting loaves out easier.
- Combine dry ingredients: In a large bowl, whisk 3-3/4 cups flour, 3 cups sugar, 4 teaspoons pumpkin pie spice, 2 teaspoons baking soda, and 1 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix wet ingredients: In a medium bowl, whisk 4 eggs, 15 oz pumpkin, and 1/2 cup canola oil until smooth (about 1 minute). Tip: Room-temperature eggs blend evenly; ensure pumpkin is pure puree, not pie filling.
- Combine and fold: Stir wet ingredients into dry ingredients until just moistened (batter will be thick). Gently fold in 2 cups cranberries and 1 cup chopped walnuts. Tip: Don’t overmix to keep bread tender; fold add-ins gently to distribute evenly.
- Bake: Divide batter evenly between the two prepared pans; smooth tops. Bake for 70-80 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 70 minutes; cover with foil if tops brown too quickly.
- Cool and serve: Cool in pans for 10 minutes, then transfer to wire racks to cool completely (about 1 hour). Slice each loaf into 16 pieces (32 total). Tip: Run a knife around edges to loosen loaves; a serrated knife ensures clean slices.
FAQs: Your Questions Answered
Can I use fresh pumpkin? Yes! Use 1-3/4 cups homemade puree; drain well to avoid watery batter.
What are the health benefits? Pumpkin provides vitamin A and fiber; cranberries and walnuts add antioxidants and healthy fats.
How do I know the bread is done? A toothpick comes out clean after 70-80 minutes.
Can I prep for a party? Yes! Mix dry ingredients a week ahead; bake fresh for best flavor.
Kid-friendly? Totally! Pumpkin-cranberry flavor appeals to kids; omit walnuts for allergies.
Why is my bread dense? Overmixed batter or too-wet pumpkin. Mix minimally and drain puree well.
Gluten-free? Use gluten-free flour blend.
How to store leftovers? Room temp for 3 days, fridge for 1 week; freeze for 3 months; thaw before serving.