There’s something undeniably cozy about baking in the fall, especially when the warm aroma of cinnamon, pumpkin, and toasted nuts fills the kitchen.
These Cranberry Walnut Pumpkin Loaves bring all those comforting seasonal flavors into one delicious, hearty bake.
Moist, subtly spiced, and dotted with tart cranberries and crunchy walnuts, these loaves are perfect for breakfast, gifting, or a wholesome snack with tea or coffee.
Whether you’re baking for your family, meal prepping, or wrapping a loaf up for a neighbor, this recipe delivers big on both flavor and heart.
It’s simple to make, naturally dairy-free, and easy to adapt for gluten-free or vegan needs. Plus, it freezes beautifully—making it a fall favorite that keeps on giving.
Why You’ll Love This Recipe
These pumpkin loaves are everything a cozy baked good should be: soft, spiced, and just sweet enough without being heavy.
The balance of flavors—from the earthiness of pumpkin to the tart pop of cranberries and crunch of walnuts—makes each bite interesting and satisfying. They’re perfect as breakfast, a wholesome dessert, or an afternoon snack.
You’ll love how easily they come together using basic pantry ingredients. They’re also great for meal prep—just slice and store for easy grab-and-go options during the week.
And because they make two small loaves, you can share one or freeze it for later. They taste like a hug in bread form.
What You’ll Need
Dry Ingredients:
- 1¾ cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients:
- 2 large eggs
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ½ cup maple syrup or honey
- ¼ cup melted coconut oil or neutral oil
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
Add-ins:
- ½ cup dried cranberries (or chopped fresh cranberries)
- ½ cup chopped walnuts
Pro Tips
- Use room temperature eggs for better blending and a smoother batter.
- Don’t overmix the batter once you add the dry ingredients—it can make the loaves dense.
- Chop walnuts coarsely for the perfect bite and texture.
- If using fresh cranberries, toss them in a little flour to prevent sinking.
- Check with a toothpick inserted in the center—if it comes out clean, the loaf is done.
Tools You’ll Need
- 2 mini loaf pans (or 1 standard loaf pan)
- Mixing bowls (1 large, 1 medium)
- Whisk and spatula
- Measuring cups and spoons
- Cooling rack
- Parchment paper or nonstick spray
Substitutions and Variations
- Flour swap: Use whole wheat flour for more fiber, or a 1:1 gluten-free blend.
- Oil alternatives: Substitute olive oil or butter for a richer flavor.
- Egg-free: Use flax eggs (1 tbsp flax + 2.5 tbsp water per egg).
- Nut-free: Skip the walnuts or use pumpkin seeds instead.
- Fruit swap: Replace cranberries with raisins, chopped dates, or dried cherries.
Make-Ahead Tips
- Prepare the batter a day in advance and refrigerate—just stir gently before baking.
- Bake the loaves ahead and freeze for up to 3 months wrapped tightly in foil and stored in a freezer-safe bag.
- Double the batch and freeze extra slices individually for grab-and-go mornings.
How to Make Cranberry Walnut Pumpkin Loaves
1. Preheat and Prep
Preheat oven to 350°F (175°C). Grease two mini loaf pans or line with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
3. Combine the Wet Ingredients
In a large bowl, whisk together the eggs, pumpkin purée, maple syrup, coconut oil, applesauce, and vanilla extract until smooth and well combined.
4. Combine and Fold
Add the dry ingredients to the wet and stir until just combined. Gently fold in the cranberries and chopped walnuts, being careful not to overmix.
5. Fill and Bake
Divide the batter evenly between the two prepared loaf pans. Smooth the tops with a spatula. Bake for 30–38 minutes (for mini loaves) or 50–60 minutes (for one standard loaf), or until a toothpick inserted in the center comes out clean.
6. Cool and Serve
Let loaves cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy warm, at room temp, or lightly toasted.
Leftovers and Storage
Wrap cooled loaves tightly in foil or store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week.
For longer storage, freeze whole or sliced for up to 3 months. Thaw at room temperature or toast to reheat.
Nutrition & Benefits
These loaves are naturally sweetened with maple syrup, full of beta-carotene from pumpkin, and rich in fiber and healthy fats thanks to the walnuts and whole grains. Cranberries bring antioxidants and a tart contrast to the sweetness.
This makes them a satisfying, nutrient-dense option that’s just sweet enough to feel like a treat—without a sugar crash.
Recipe FAQ
1. Can I make this into muffins?
Yes! Fill muffin liners ¾ full and bake for 18–22 minutes.
2. Can I use pumpkin pie filling instead of purée?
No—pumpkin pie filling is pre-sweetened and spiced. Use plain pumpkin purée.
3. How do I prevent the cranberries from sinking?
Toss them in a teaspoon of flour before folding into the batter.
4. Can I use fresh pumpkin purée?
Absolutely—just make sure it’s smooth and well-drained.
5. Can I reduce the sweetener?
Yes, you can reduce the maple syrup to ⅓ cup, but the texture may be slightly less moist.
A Slice of Fall in Every Bite
These Cranberry Walnut Pumpkin Loaves are the perfect way to bring a little autumn warmth to your kitchen.
Soft, spiced, and balanced with tart cranberries and crunchy walnuts, they’re simple enough for everyday baking but special enough to share.
Whether you enjoy them with coffee in the morning or as a cozy dessert, they’re a seasonal favorite you’ll want to make again and again.
