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

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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.