Cranberry pumpkin bread is the BEST pumpkin bread recipe, made better with the addition of fresh cranberries and sweet cream cheese icing! The perfect dessert or brunch recipe for your holiday table!
Well, we’ve officially entered a new era. The era of kids and electronic devices. God help us.
To be honest, it’s been a long time coming. Ever since sometime last year, or maybe the year before, Ellia & Greta have been BEGGING us to let them have something…anything…to call their own. Because everyone has something. Obviously. So for as long as I can remember, this has been a discussion. But just recently, they’ve really turned up the volume. The weekly requests have become daily….and the “we’ll talk about it” has stopped working as an acceptable response.
Yes, I knew it was only a matter of time. Of course, I wasn’t expecting to wake up this morning and be told by Greta that she has her own phone. And I wasn’t expecting Ellia to ask me to charge hers while she was at school today….but sometimes things happen when you least expect them. And apparently the time for phones is now! (To be fair, their phones are actually our old phones….which work more like iPods….and, as Greta told me, I should be happy I don’t have to buy anything new….but yes. Times they are a-changin’.)
And seasons are a’changin’, too. To be honest, I’m not really sure if I should be thinking about Thanksgiving or Christmas right now….so for today, I decided to think about both. With this Cranberry Pumpkin Bread recipe!
I know, I know….pumpkin bread recipes are everywhere. There are some delicious ones out there… but THIS pumpkin bread is the BEST!!! And not just because it’s packed with fresh cranberries and topped with delicious cream cheese icing, but because the bread itself is so incredibly perfect. Of course, the cranberries and icing don’t hurt…and they’re the perfect additions to take this recipe from fall to winter. And trust me….once you try it, you’re going to want it for BOTH. In fact, you’re going to want it all. the. time!
Cranberry Pumpkin Bread
The BEST Pumpkin Bread....made even better with the addition of fresh cranberries and sweet cream cheese icing! The perfect addition to your holiday table!
Ingredients
Pumpkin Bread
- 2 cups granulated sugar
- 1 cup packed brown sugar
- 3/4 cup vegetable oil
- 1 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 15 ounce can pumpkin puree
- 2 large eggs
- 3 1/2 c. flour
- 1/3 c. water
- 2 c. fresh cranberries
Cream Cheese Icing
- 1 cup powdered sugar
- 2 ounces cream cheese, softened
- 2 teaspoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees.
- In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat at low speed until blended.
- Add baking soda, baking powder, salt, and spices. Beat until blended.
- Add pumpkin and eggs. Beat until blended.
- Add flour and water and stir just until blended.
- Stir in cranberries.
- Pour batter into two (5x9 inch) loaf pans that have been greased and floured.
- Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven; cool 10 minutes in pan, then remove to a wire rack to cool completely.
- Combine icing ingredients and mix until smooth. Spoon icing over bread. *Icing recipe can be doubled according to taste.
Notes
Basic Pumpkin Bread recipe adapted from An Occasion to Gather.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 527Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 36mgSodium: 281mgCarbohydrates: 91gFiber: 3gSugar: 59gProtein: 6g
Jocelyn (Grandbaby cakes) says
This is such a genius flavor combo!
Katerina @ diethood .com says
Its absolutely gorgeous!! Perfect for the holidays!!
Katie says
This was great! A great combo with my morning coffee. Thanks for sharing!
Patricia @ Grab a Plate says
What a beautiful bread (that frosting!), and I loooove the addition of cranberries! This will be so pretty on a holiday dessert table, or the next morning with a BIG cup of coffee!
Cindy says
Is there nutrition content available?
Kim Kennedy says
Can frozen cranberries be used ? If so is it the exact same amount 2 cups ?
I am looking forward to trying this .
Saundra Ruzicka says
Should the cranberries be chopped. The recipe does not tell you.
Cathy Trochelman says
I did not chop them, no.
Kim Kennedy says
Can you add nuts ? How much would you add ? What kind are best walnuts or pecans ?
Tina Hollingsworth says
I was wondering the same thing! Pecans sound good to add!
Cathy Trochelman says
Pecans would be delicious! I would add 1 cup chopped 🙂
Lorena says
Hi!
I added 1 cup and also on top of the icing I speeded some chopped nuts & cranberries. Hope it helps
Carrie @Frugal Foodie Mama says
This is such a perfect bread for the fall and for the holiday season! It looks amazing too! 🙂
eat good 4 life says
Love this recipe. I need to start baking again soon!
Krista says
I love everything about this bread!
Bethany says
I made this yesterday. I ended up making a big loaf and then poured the rest in an 8×8. I took the loaf yesterday to work and everyone devoured it! They loved it. So I decided to bring the smaller pan today to our Pre-Thanksgiving Day work potluck and they were a happy crowd! Thanks for the great recipe!
Cathy Trochelman says
So glad everyone enjoyed it, Bethany!
Barbara says
Just finished making this wonderful Cranberry Pumpkin Bread for Christmas. So delicious and the cream cheese frosting..decadent!
Dorothy says
Can you freeze the frosted bread?
Mike says
Ok to sub butter for oil?
Meg says
This turned out simply amazing!!! Will def make this again!!
Cathy Trochelman says
So happy to hear this!
Kim says
OMG! Delicious!!
Andrea R says
Made it last year a few times! Can’t wait to make it again tonight for my co-workers to have in the morning!!
Colleen Brown says
Hi – I love this recipe so much! I’ve made it as described AND vegan. For all my vegan friends, or anyone looking to cut some calories, swap the 2 eggs for 1/2 c unsweetened applesauce. Swap the cream cheese for Tofutti cream cheese substitute, the butter with dairy free margarine (I use vegan “I can’t believe it’s not butter”. 🙂 And voila, it’s vegan!
Barbara Vergara says
Hi I was wondering if you can omit the brown sugar and double the granulated?
Linda says
I would like the calorie count grams of sugar, and fat along with the protein amount in both of these loaves, I’m on weight watchers and we count points, I can figure out how many points per serving if I had this information. Thanks both of these look wonderful.
MS says
I made this and added chocolate chips(with the cranberries) and it turned out perfect! The texture is just right with a nice warm flavor.
Darlene says
Absolutely delicious! I didn’t frost it because I was out of cream cheese. While I’m sure the frosting would be wonderful, this bread is great on its own. Thanks for the recipe!
Jacqueline says
Can you sub dried cranberries for the fresh?
Dawn says
I put some homemade vanilla in it (from tahitian beans) and doubled down on the spices. Also swapped out fresh squeezed OJ for the water.
I had fresh local baking pumpkins and cranberries so a good recipe to put those all to work in one item!
Made it a second time today and took slices over to my neighbors. They were like, “Homemade? Organic!!!” Yeah, was a big hit.
Judy mcadams says
Just made the bread, it is delicious. Does it need to be kept in the refrigerator because of the cream cheese glaze? Covered?
Cathy Trochelman says
Yes, it should be kept covered and stored in the refrigerator. Glad you enjoyed it!
Lauren B. says
This was amazing. Everyone loved it. Cranberries and pumpkin are a perfect combo.
Darlene says
So easy and delicious. I love the way the tart cranberries accent the sweet base. Thanks for sharing this recipe!
Cathy Trochelman says
So happy you enjoyed it!
Wendy Hajder says
Hi there, I made this wonderful bread and brought it to my Sunday school class, they loved it! But I’m just wondering, would it be possible to roll the cranberries in sugar before adding to the batter? I did get one comment on the “tartiness” of the cranberries in the bread,what do you think?
Cathy Trochelman says
Yes, I think that rolling them in sugar is a great idea! You may need to do something like this (possibly using less sugar) in order to get the sugar to stick: https://www.lemontreedwelling.com/sugared-cranberries/
Penny says
I made this cranberry pumpkin bread and it was wonderful!!
Claudia Lacoskie says
Just made this for New Year’s breakfast. Love the pumpkin spice flavor and that pop of sweet/sour of the fresh cranberries is “chef’s kiss”. Been wanting to make all season and was perfect with coffee. Thank you
Yevette Anthony says
Hi can you substitute dried cranberries. They are not in season @ my supermarket chain.
Cathy Trochelman says
Yes, you can! I would suggest soaking them so they’re a bit softer/plumper. To do this, just place them in a bowl and cover them with boiling water, then let them soak for 10-15 minutes. Remove them from the water onto a paper towel to remove any excess liquid, then add them to the recipe.