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Cranberry Pumpkin Bread

Take pumpkin bread to the next level with the addition of fresh cranberries! This Cranberry Pumpkin Bread combines moist, sweet Pumpkin Bread with tart, juicy cranberries in a delicious quick bread that's completely worthy of a place at your holiday table!
4.91 from 11 votes
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 2 loaves
Calories: 3235kcal
Author: Cathy Trochelman

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 teaspoon 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 cups flour
  • 1/3 cup water
  • 2 cups 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° F.
  • 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 greased 5x9 inch loaf pans.
  • Bake 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.
  • Store bread at room temperature in a covered container or wrapped in foil.

Notes

Recipe Variations

  • Use dried cranberries in place of fresh
  • Add chopped walnuts, pecans, or any of your favorite nuts
  • Substitute pumpkin pie spice for the individual spices
  • Use a lighter glaze like this powdered sugar icing in place of cream cheese icing
  • Substitute chocolate chips or white chocolate chips for the cranberries
  • Replace half of the water with orange juice
  • Make mini loaves by separating the batter into three 5-inch loaf pans
  • Make muffins by baking the batter in muffin tins

Nutrition

Serving: 1grams | Calories: 3235kcal | Carbohydrates: 568g | Protein: 33g | Fat: 100g | Saturated Fat: 20g | Polyunsaturated Fat: 49g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 2192mg | Potassium: 1226mg | Fiber: 16g | Sugar: 379g | Vitamin A: 33783IU | Vitamin C: 23mg | Calcium: 351mg | Iron: 15mg