If fall had a scent and flavor, it would be this cozy Pumpkin Cranberry Bread—soft, warmly spiced, and dotted with tart cranberries in every bite.
This moist quick bread captures all the best seasonal vibes: earthy pumpkin, rich cinnamon and nutmeg, and pops of fruity brightness from fresh or dried cranberries.
Whether you’re enjoying it for breakfast, snack time, or dessert, it’s a festive treat that feels both indulgent and wholesome.
Perfect for Thanksgiving brunch, holiday baking trays, or cold-weather mornings with a hot cup of coffee, this recipe is easy to make, easy to love, and naturally dairy-free.
You can dress it up with a simple glaze or keep it plain and let the warm spices shine. Either way, it’s a loaf that brings everyone to the table.
Why You’ll Love This Recipe
Pumpkin Cranberry Bread is the perfect combination of rich, comforting flavor and just enough tartness to keep each bite interesting.
The pumpkin keeps the bread ultra-moist without needing any dairy, while warming spices like cinnamon, nutmeg, and ginger create that classic fall taste. Cranberries—whether fresh or dried—add little bursts of tangy flavor that balance the sweetness beautifully.
This bread is incredibly versatile. Serve it for breakfast with a smear of almond butter, toast it with a bit of maple drizzle, or enjoy it with a cup of tea as an afternoon treat.
It also stores and freezes well, making it perfect for meal prepping or holiday gifting. Simple, festive, and satisfying.
What You’ll Need
- 1¾ cups all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 large eggs
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup maple syrup or honey
- ⅓ cup olive oil or melted coconut oil
- ¼ cup unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- ¾ cup cranberries (fresh or dried)
- ¼ cup chopped walnuts or pecans (optional)
Optional Glaze
- ½ cup powdered sugar
- 1–2 teaspoons almond milk
- Dash of vanilla extract
Pro Tips
- Don’t overmix. Once you combine the wet and dry ingredients, stir gently to keep the bread tender.
- Toss cranberries in flour before folding into batter to prevent them from sinking.
- Check for doneness. Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s done.
- Use parchment paper to easily lift the loaf out of the pan.
- Let it cool. Slice only after the bread has fully cooled to prevent crumbling.
Tools You’ll Need
- Mixing bowls (1 large, 1 medium)
- Whisk and spatula
- Measuring cups and spoons
- 9×5-inch loaf pan
- Parchment paper
- Wire cooling rack
Substitutions and Variations
- Make it gluten-free: Use a 1:1 gluten-free flour blend.
- No eggs? Use flax eggs (2 tbsp ground flax + 5 tbsp water).
- Add-ins: Mix in dark chocolate chips, shredded coconut, or orange zest.
- Sweetener swaps: Use coconut sugar, brown sugar, or agave.
- Nut-free version: Skip the nuts or substitute with pumpkin seeds for crunch.
Make-Ahead Tips
- Bake the loaf 1–2 days in advance and store at room temperature, tightly wrapped.
- For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temp overnight.
- Mix the dry ingredients and wet ingredients separately ahead of time—combine and bake when ready.
How to Make Pumpkin Cranberry Bread
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it to prevent sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
3. Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs, pumpkin purée, maple syrup, oil, almond milk, and vanilla extract until smooth and fully blended.
4. Combine and Fold
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the cranberries and nuts, if using. Avoid overmixing.
5. Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Slice
Allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Once cool, slice and enjoy. Drizzle with optional glaze if desired.
Leftovers and Storage
Wrap the cooled bread tightly in plastic wrap or foil and store at room temperature for up to 3 days.
Refrigerate for up to 1 week, or freeze for up to 3 months. Warm slices in the toaster or microwave for best texture.
Nutrition & Benefits
This recipe is rich in vitamin A from pumpkin, which supports immune function and skin health.
The cranberries add antioxidants and vitamin C, while whole ingredients like oats (if used in a variation) and nuts bring in fiber and healthy fats.
Naturally sweetened and dairy-free, it’s a balanced way to enjoy fall flavors without the excess sugar of store-bought treats
Recipe FAQ
1. Can I use canned pumpkin pie mix instead of purée?
No, pumpkin pie mix has added sugar and spices. Stick with pure pumpkin purée.
2. Are fresh or dried cranberries better?
Both work. Fresh cranberries offer more tartness; dried are sweeter. If using dried, reduce sweetener slightly.
3. Can I make muffins instead?
Yes! Bake at 350°F for 20–24 minutes in a muffin tin. Makes about 12.
4. Can I add a glaze?
Absolutely. A simple powdered sugar glaze with a dash of vanilla adds sweetness and polish.
5. Can I make it nut-free?
Yes, simply omit the nuts or replace with seeds like sunflower or pumpkin seeds.
A Cozy Loaf Full of Fall Flavor
This Pumpkin Cranberry Bread is everything you want from a seasonal bake: tender, spiced, gently sweet, and packed with flavor and texture.
Whether you’re sharing it over coffee or enjoying a quiet slice on a chilly morning, it’s a comforting way to bring the season into your kitchen—one slice at a time.
