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Nutty Pumpkin Cranberry Bread - What a Way to Go Crazy!!!

Sep 19, 2018 · 31 Comments

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Pumpkin Cranberry Bread ..... It's a Fall thing!!!!

There’s nothing that says “autumn” like pumpkin. Visually it matches the orange tones of the changing foliage. Its texture makes it a great choice for moist, filling comfort foods.  Add in some cranberries and some nuts and you have one of my favorite fall baking recipes, Nutty Pumpkin Cranberry Bread. It's one my favorites because it is a tasty, quick, easy and so moist! It’s a must have on Thanksgiving Day here at the Thompson house. I love it with a hot cup of coffee and slathered with a cream cheese spread. That's one very filling and satisfying snack. You can use fresh pumpkin puree in place of the canned (see instructions at end of article) and also you can substitute dried cranberries if fresh are not available.

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Make Your Own Pumpkin Puree for your Pumpkin Cranberry Bread Recipe

How to make your own Pumpkin Puree -

Instead of using the canned pumpkin, you can make your own pumpkin puree to use in making your Nutty Pumpkin Cranberry Bread Recipe. You use the same small pumpkin varieties that you would use for making pies - Sugar Pie, Baby Bear, Baby Pam, Peek-A-Boo, Long Pie, New England Pie, or Long Island Cheese Pumpkin. These pumpkins range in size from 3 – 7 pounds. The larger pumpkins grown for carving Jack O Lanterns are to coarse and stringy, and not as sweet as the pumpkin varieties specifically grown for pie making. Cut the pumpkin in half lengthwise, scoop out all the seeds and stringy fibers leaving just the firm flesh, and place cut-side down on a greased baking sheet. Bake at 350 degrees for approximately 45 minutes to 1 ¼ hours (dependent on size) or until you can pierce the pumpkin easily with a fork. Scoop the pumpkin pulp out of the shell and puree the pulp in a food processor until smooth. Strain the puree through cheesecloth suspended over a strainer to remove as much liquid as possible. Allow to cool to room temperature before combining with the other ingredients.

Pumpkin cranberry bread on a white plate with a cup of coffee and a mini pumpkin

A great Recipe for Pumpkin Bread or Pumpkin Muffins!

A basket of fresh cranberries and some slices of warm Pumpkin Cranberry Bread with mini pumpkins on a cutting board.

Try these other Wilderness Wife Pumpkin Recipes -

Pumpkin Pie with a New Twist

Pumpkin Seed Artisan Yeast Bread

Pumpkin Chutney

Easy Slow Cooker Pumpkin Risotto Recipe

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Nutty Pumpkin Cranberry Bread

A basket of fresh cranberries and some slices of warm Pumpkin Cranberry Bread with mini pumpkins on a cutting board.
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Moist, delicious and so fall!!! Try this recipe for the perfect autumn treat. Great with cream cheese spread!

  • Author: The Wilderness Wife
  • Prep Time: 20 mins
  • Cook Time: 65 mins
  • Total Time: 1 hour 25 mins
  • Yield: 2 loaves 1x
  • Category: Baking - Quick Bread
  • Cuisine: American

Ingredients

Scale
  • 2 ¾ c. all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. cloves
  • ½ tsp. nutmeg
  • 2 tbsp. orange zest
  • 1 c. unsalted butter, room temperature (2 sticks)
  • 1 c. white sugar
  • 1c. light brown sugar, packed
  • 3 large eggs
  • 2 tsp. pure vanilla extract
  • 1 15 Oz. can of pumpkin puree
  • 1 ½ c. coarsely chopped fresh or frozen cranberries
  • 1c. chopped walnuts

Instructions

  1. Preheat the oven to 350 degrees. Butter, or spray with a non-stick vegetable spray, two – 9 by 5 x 3 inch loaf pans. Zest an orange for 2 tbsp. of orange zest.
  2. In a large mixing bowl, combine the flour, baking powder, salt, orange zest, cinnamon, ginger, cloves, and nutmeg.
  3. In the bowl of your electric mixer, beat the butter and sugars until fluffy and light (approx. 3 min.) Add the eggs, one at a time, beating well after each addition. Add vanilla extract and pumpkin puree and mix on low speed till combined. Slowly add the flour mixture until just combined. Do not overmix. Fold in the chopped cranberries and walnuts. Pour the batter into the prepared pans and bake the bread for about 55 – 65 minutes, or until a toothpick inserted into the loaf center comes out clean.
  4. Remove from oven and place on a wire rack to cool for about 10 minutes before removing bread from pan.

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Slices of warm pumpkin cranberry bread on a dark blue plate with a cup of steaming coffee

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Reader Interactions

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  1. DesignedByBH says

    January 27, 2013 at 1:45 pm

    This looks so good! I'm pinning it to my "pumpkin" board. 🙂

    Reply
  2. Jody says

    October 18, 2012 at 3:32 am

    Thank you for sharing on Simple & Sweet Fridays.

    Jody

    Reply
  3. Heather @ InHerChucks says

    October 17, 2012 at 3:18 am

    Oh, boy does this look good! I have never thought about putting cranberries into my pumpkin bread before. Can't wait to give it a try. Thanks for sharing and linking up 🙂

    Reply
  4. Camille @ Growing Up Gabel says

    October 16, 2012 at 9:04 pm

    I need a cranberry recipe for a cranberry cook off in a few weeks -- this is perfect! I love making my own pumpkin puree, too. Thanks for sharing at Pin It Linky party. I pinned this!

    Reply
  5. Michelle says

    October 16, 2012 at 6:40 pm

    Looks delicious! Thanks for sharing at Creative Thursday. Have a great week 🙂
    Michelle

    Reply
  6. Sharon @ Elizabeth & Co. says

    October 15, 2012 at 9:13 pm

    Oh wow, this has all kinds of good things in it. I bet it smells good too!

    Reply
  7. Rebecca says

    October 15, 2012 at 8:23 am

    Thanks for linking your post to my first ever Tuesday Tea Party! Hopefully I can get a few more people every week. I am still getting used to all this blogging stuff, it can be very confusing.

    Reply
    • Sheryl T says

      October 15, 2012 at 11:46 am

      Just keep working at it! You are doing fine!

      Reply
  8. Mariel says

    October 14, 2012 at 1:32 pm

    That combo of pumpkin and cranberry sounds delicious! I would have never thought of it. I would love to have you stop by 'Or so she says...' today and share some of your great ideas with my readers! The 'Your Great Idea' link party runs every Sat through Tuesday. Hope to see you there! http://www.oneshetwoshe.com

    * Also, starting tommorrow, we've got a great giveaway going on with over $500 in prizes!

    Reply
  9. Katherines Corner says

    October 14, 2012 at 12:53 pm

    thank you for sharing at the Thursday Favorite Things blog hop. Wishing you a beautiful day xo

    Reply
  10. Miz Helen says

    October 13, 2012 at 1:10 pm

    We would just love your Nutty Pumpkin Cranberry Bread. The Pumpkin and Cranberry combination is a real winner. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  11. Diana says

    October 12, 2012 at 12:47 pm

    I found you via Adorned From Above! This looks very delicious! I must pin!

    Reply
  12. Judith Ann Mcdermott says

    October 12, 2012 at 6:51 am

    Woah! I’m really loving the template/theme of this site. It’s simple, yet effective. A lot of times it’s very hard to get that “perfect balance” between user friendliness and appearance. I must say you have done a amazing job with this. In addition, the blog loads super quick for me on Firefox. Exceptional Blog!

    Reply
  13. sanghamitra says

    October 12, 2012 at 6:24 am

    This is fantastic! Thanks so much for sharing.
    Hope to see you on my blog:)

    Reply
  14. Gwen Albaugh says

    October 11, 2012 at 8:46 pm

    Love this recipe!!! Also the homemade pumpkin purée have to say this is something I am going to try this fall.

    Reply
  15. Pam Fields says

    October 11, 2012 at 6:57 pm

    Saw your link on Happy Hour Projects. This looks wonderful and I pinned for future baking. 🙂

    Reply
  16. Jan Hennings says

    October 11, 2012 at 4:34 pm

    Looks so delicious!

    Reply
  17. Yael from Home Garden Diggers says

    October 11, 2012 at 12:31 pm

    This is a Wonderful recipe. I have had a cranberry quick bread recipe that I have used for years at Thanksgiving. I will have to try this one, since I also Love Pumpkin. Two of my favorite flavors together.

    Yael from Home Garden Diggers

    Reply
  18. angie says

    October 11, 2012 at 12:03 pm

    oh this sounds so delicious perfect bread recipe for fall and gift giving holidays yummy thanks for sharing come over and say hi and check out what I shared if you find time at http://shopannies.blogspot.com/2012/10/vampire-bites.html

    Reply
  19. Carol says

    October 11, 2012 at 8:47 am

    Oh this sounds heavenly and looks it ~ great photo ~ (A Creative Harbor) ^_^

    Reply
  20. Lisa @ Two Bears Farm says

    October 11, 2012 at 7:39 am

    What a yummy combination in a bread!

    Reply
  21. Buttons says

    October 11, 2012 at 7:25 am

    Oh now this looks and sounds delicious I will truly try this.
    Pumpkin puree I am glad to see this also. Thank you. B

    Reply
  22. Jenn says

    October 10, 2012 at 3:16 pm

    Thanks for stopping by my link party! I am definitely making this recipe soon. I love pumpkin and cranberries, what could be wrong with pairing them up?

    Reply
  23. Anne @ Unique Gifter says

    October 10, 2012 at 1:28 pm

    That looks sooooo delicious! I absolutely love cranberries and the more ways to use them, the better!

    Reply
  24. AutismUnited says

    October 09, 2012 at 10:10 am

    Do you think I could use my leftover cranberry sauce in place of the fresh or frozen cranberries?

    Reply
    • Sheryl T says

      October 09, 2012 at 4:21 pm

      I would think that it might be okay but if there is a lot of moisture it mught affect the cooking time. I would put the sauce in a strainer to allow excessive liquid to drain and give it a try. Be sure to use the "toothpick test" for doneness as the moisture might add to the cooking time.

      Reply
  25. Cynthia L. says

    October 08, 2012 at 9:59 pm

    I have been trying to find fresh cranberries and have had no luck this year. This recipe sounds so good. Thank you for sharing it with us.

    Reply
    • Camille @ Growing Up Gabel says

      October 16, 2012 at 9:03 pm

      I just saw them at Costco so they must be coming!

      Reply
  26. Suzi says

    October 08, 2012 at 11:08 am

    To help cranberries distribute more equally, toss them in a little (a scant tablespoon) flour before adding to batter. Works for any fruit whether fresh or dried.

    Reply
    • Sheryl T says

      October 08, 2012 at 5:21 pm

      Yes, that's what I do when I make my Blueberry Sour Cream Pound Cake and any other fruit cake or bread. Before I learned that trick, they would all sink to the bottom!

      Reply

Trackbacks

  1. Sew-licious Pumpkin Recipe Hop | says:
    October 28, 2012 at 11:30 AM

    [...]  28. Crazy about Nutty Cranberry Pumpkin Bread  [...]

    Reply

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