Name: Cranberry Pumpkin Bread
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 3 3/4 cups flour; 3 cups sugar; 4 teaspoons pumpkin pie spice; 2 teaspoons baking soda; 1 teaspoon salt; 4 eggs; 15 ounces pumpkin puree (1 can); 1/2 cup canola oil; 2 cups frozen cranberries (thawed); 1 cup milk chocolate chips

Jump to Recipe Print Recipe

This Cranberry Pumpkin Bread is a cozy masterpiece, blending the warm, spiced aroma of pumpkin with the tangy burst of cranberries. In just over an hour, you’ll have a moist, tender loaf with a golden crust that’s perfect for breakfast or dessert. The balance of sweet and tart flavors, paired with a hint of earthy spices, makes every bite irresistible.

With only 15 minutes of prep, this recipe is a breeze to whip up, leaving your kitchen smelling like autumn. The soft, crumbly texture, studded with juicy cranberries, is a treat for the senses. Whether enjoyed fresh from the oven or toasted with a smear of butter, this bread is a comforting delight you’ll want to make again and again.

What You’ll Need for Cranberry Pumpkin Bread

3 ¾ cups flour (all-purpose works best)
3 cups sugar (granulated; can reduce to 2 ½ cups for less sweetness)
4 teaspoons pumpkin pie spice (or substitute with 2 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, and ½ tsp cloves)
2 teaspoons baking soda
1 teaspoon salt
4 eggs (room temperature for easier mixing)
15 ounces pumpkin puree (1 can; ensure it’s pure pumpkin, not pie filling)
½ cup canola oil (or substitute with melted coconut oil or vegetable oil)
2 cups frozen cranberries (thawed; fresh cranberries can also be used)
1 cup milk chocolate chips (or swap with dark chocolate chips or white chocolate chips for variation)

How to Make Cranberry Pumpkin Bread

Preheat your oven to 350°F (175°C). Grease two 9×5-inch bread pans and set aside.
In a large bowl, sift together the flour, sugar, pumpkin pie spice, baking soda, and salt. This ensures even mixing and a smooth batter.
In a smaller bowl, whisk together the eggs, pumpkin puree, and canola oil until fully combined.
Pour the wet ingredients into the dry ingredients. Mix until just combined (overmixing can make the bread dense).
Gently fold in the cranberries and chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly between the two prepared bread pans. Smooth the tops with a spatula.
Bake for 65-80 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay, but no wet batter).
Let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Perfect Pairings: Serving Suggestions

This Cranberry Pumpkin Bread is delicious on its own, but it shines even brighter with a few thoughtful accompaniments. Serve a slice with a dollop of whipped cream or a drizzle of caramel sauce for a dessert-like treat. For breakfast, pair it with a hot cup of spiced chai tea or pumpkin spice latte to double down on the cozy fall vibes.

Keep It Fresh: Storage and Reheating Tips

To store, wrap the cooled bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, slice the bread, wrap individual portions, and freeze for up to 2 months. To reheat, pop a slice in the toaster or microwave for 10-15 seconds for that just-baked warmth.

Mix It Up: Recipe Variations

Feel free to customize this bread to suit your taste! Swap the milk chocolate chips for dark chocolate or white chocolate for a different flavor profile. If cranberries aren’t your thing, try chopped pecans or dried apricots instead. For a healthier twist, replace half the sugar with maple syrup and use whole wheat flour.

Baking Made Easy: Time-Saving Tips

Short on time? Use a stand mixer to combine the wet and dry ingredients quickly. If you’re prepping ahead, measure out the dry ingredients the night before and store them in an airtight container. Thaw the cranberries in the fridge overnight to save time in the morning.

Baking Success: Equipment Guidance

For best results, use nonstick bread pans or line your pans with parchment paper for easy removal. A sifter or fine mesh strainer is key for ensuring your dry ingredients are lump-free. And don’t forget a toothpick or cake tester to check for doneness—it’s the best way to avoid overbaking!