It’s fall and the pumpkins are everywhere; I love it. I love the color of fall, falling leaves, the cooler weather and all things made with pumpkin. Once I see my first pumpkin of the season I know it’s time to bake my fall favorite, Pumpkin Cranberry Bread with Orange Glaze. If you like quick bread give this recipe a try, it is packed with the flavor from pumpkin, cranberries and lots of spices. Plus, this recipe makes two loaves so after you bake them you can eat one now and freeze one for later.
This bread will make your kitchen smell like warm baked spicy goodness from the pumpkin, the sweet cranberries and all the fall spices of cinnamon, cloves, nutmeg. There is nothing better than a warm slice of this moist bread with a hot cup of tea or cider, or maybe even a maple latte. Warm-up a slice for breakfast or an afternoon snack.
Types of Cranberries and their uses –
Fresh cranberries are definitely seasonal showing up around November to January, Luckily they freeze well so I buy quite a few bags to last me throughout the year.
Eating fresh cranberries can be too tart to eat by themselves. The fresh berries are usually added to salads and baked goods, oatmeal, and savory dishes.
Dried cranberries are sweet and chewy like a raisin and perfect for snacking, tossed in salads, and they add great flavor to cooked and baked items.
Canned Cranberry Sauce is something I don’t use a lot but for this recipe, I make the exception. I like how moist it makes this bread and it’s full of cranberries. I guess you could call this a Cranberry Sauce Bread.
This Pumpkin Cranberry Bread Recipe has a long list of ingredients but spices are what makes this bread so tasty.
Ingredients for the Bread
- Baking Powder
- Baking Soda
- Pumpkin Puree
- Whole Berry Cranberry Sauce
- Vegetable Oil
Ingredients for the Orange Glaze
- Powdered Sugar
- Orange Juice
For all you pumpkin lovers lets bake some bread. Making a quick bread is well….quick.
Mix all the dry ingredients into a big bowl.
Mix your wet ingredients together; pumpkin, cranberry sauce, eggs, and oil, plus the pecans.
Add the wet ingredients to the dry ingredients and mix until combined with a nice big wooden spoon.
I needed to take some goodies to work so I baked some of my bread in this pan that makes everything in a triangle shape. I use it all the time for brownies, cookies, and scones.
The last step is to make an orange glaze for the pumpkin bread. This is quick, just mix all the glaze ingredients in a small bowl and set aside until the bread has cooled enough to pour on top.
Look what came out of my oven, cute don’t ya think?
But wait there’s more…
Mmmm, covered in a sweet orange glaze.
This bread is moist, spicy and full of cranberries and pecans, perfect with a hot cup of tea on a cool fall day. Do you have a can of pumpkin in your cupboards? I have two more ready to go for some pie, or maybe muffins. Stay tuned.
Pumpkin Cranberry Bread with Orange Glaze
- Bread Ingredients
- 3 1/2 cups AP flour
- 1 2/3 cup sugar
- 1 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. cloves
- 1/2 tsp. salt
- 1 - 16 oz. can pumpkin puree
- 1 - 16 oz. can whole berry cranberry sauce
- 3/4 cup chopped pecans
- 2/3 cups canola oil
- 4 eggs
- Glaze Ingredients
- 1 cup powdered sugar
- 1/8 - 1/4 cup orange juice
- 1/4 tsp. cinnamon
- Preheat oven to 350 degrees
- Grease two 9 x 5 loaf pans
- Mix all the dry ingredients in a large bowl.
- In another large bowl mix the pumpkin, cranberry sauce, pecans and oil.
- Break the eggs into a small bowl and beat. Pour the eggs into the pumpkin bowl and stir until combined.
- Pour the batter into your prepared loaf pans
- Bake for 60 - 70 minutes, test with a toothpick
- Cool the bread in the pans for 10 minutes then remove to a cooling rack.
- Mix the glaze ingredients together
- When the bread is completely cooled drizzle the glaze on top of the bread.
Maybe we should call this Cranberry Sauce Pumpkin Bread since the sauce adds so much flavor.