Pumpkin Cranberry Bread

Kelsey Wenger

The Pumpkin Cranberry Bread recipe from Everyday Baking brings a little of everything that we love about pumpkins and manages to strike the perfect balance between savory and sweet.

Enjoy this delicious bread with breakfast or as an afternoon snack, warm with a pat of butter. 

I adapted this recipe to make 12 delicious muffins, and they were truly delightful. The pumpkin flavor dominates, the texture is light, and the cranberries add a nice little burst of sweetness complemented by the crunch of the walnuts.

It’s certainly hard to go wrong with pumpkin, cranberry, and walnuts, and The Old Farmer’s Almanac Everyday Baking cookbook makes it easy to pull them all together in a delicious recipe that tastes like autumn.

The second best thing about baking with pumpkins: pumpkin pie spice mix! Yum, yum!

The first pumpkin purée of the season! And cranberries to make the perfect fall color spectrum!

Pretty, puffed, and cooling on the racks

Split them open when they’re warm out of the oven, throw some butter or honey on, and I guarantee that you’ll remember why pumpkin season is as loved as it is.

Pumpkin Cranberry Bread Recipe**

From the Everyday Baking cookbook

½ cup (1 stick) unsalted butter, softened

1¼ cups sugar

3 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup mashed or canned pumpkin

1¾ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon nutmeg

⅓ cup milk

1 cup dried, sweetened cranberries                                                                                          

½ cup chopped walnuts

Preheat the oven to 350°F. Butter a 9x5-inch loaf pan and line it with parchment paper, if using. In a large mixing bowl and with an electric mixer, beat the butter while gradually adding the sugar. Best in the eggs, one at a time, beating well after each addition. Blend in the vanilla and pumpkin. (The mixture may look “curdled” from the pumpkin; that’s fine.) In a separate bowl, sift the flour, baking powder, baking soda, salt, and spices. Blend a third of the dry ingredients into the creamed mixture, followed by half of the milk. Add another third of the dry ingredients, the rest of the milk, then the rest of the dry ingredients, mixing evenly between additions until combined. Fold in the cranberries and walnuts. Scrape the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack for about 1 hour, until a tester inserted deep into the center of the bread comes out clean. Cool in the pan for 10 minutes, then turn the bread out and cool on a rack. Makes 10 to 12 servings.

**Note: I made these as muffins and they turned out great. I started checking them at 10 minutes and took them out at 15 minutes, so be sure to adjust your baking time if you decide to make muffins instead of bread.


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I've noticed that an

I've noticed that an increasing number of recipes are calling for unsalted butter... Why? Can you use salted butter instead?

Unsalted butter is a good

Unsalted butter is a good choice when a recipe already contains salt, which a lot of baked goods do. Salted butter is fine and won't ruin the recipe.

This is a fabulous recipe.

This is a fabulous recipe. I've been making them a lot- for hubby and myself, family and friends- and I'm definitely NOT a baker, which makes this recipe really impressive.

They keep coming out so well I've been playing with it a bit.

My favorite so far is substituting almond extract for vanilla, and adding a cup of dark chocolate morsels instead of 1/2 cup of nuts. These were VERY addicting!

Today I'm making mini-muffins instead of cupcake sized. ^_^

I tried your recipe. It is

I tried your recipe. It is taking way longer than an hour for it to bake thru. I'm sure my oven temp is accurate. Has anyone else run into this problem?