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.
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Classic Pumpkin Cranberry Bread
Top with a simple orange cinnamon icing
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.
Pumpkin is such a wonderful ingredient because it goes with so many flavors.
fruit – apples, pears, cherries, cranberries
nuts -pecans, walnuts, pistachios, macadamia
chocolate – dark chocolate is a great addition
spices – cinnamon, nutmeg, cloves, cardamom, and ginger
liquids – honey, maple syrup, bourbon
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, so don’t be afraid of using this cranberry sauce in baking. I guess you could call this a Pumpkin Cranberry Bread with Canned Cranberries.
Pumpkin Cranberry Sauce Bread Recipe Ingredients
This quick bread has a long list of ingredients but spices are what makes this bread so tasty.
- Brown Sugar
- Baking Powder
- Baking Soda
- Pumpkin Puree
- Whole Berry Cranberry Sauce
- Vegetable Oil
Ingredients for the Orange Glaze
- Powdered Sugar
- Orange Juice
This is what I use for the pumpkin puree and the cranberry sauce. Both can easily be found in most markets.
For all you pumpkin lovers lets bake some bread. Making a quick bread is well….quick, no yeast, no waiting for the dough to rise, just mix and bake.
How to make pumpkin cranberry bread
- Measure all the dry ingredients in a large bowl
- Mix the pumpkin puree, cranberry sauce, eggs and oil in a smaller bowl
- Add the wet ingredients to the dry ingredients and mix until combined
- Once the ingredients are mixed up, pour into the bread pans and bake
This makes a dark-colored bread since I use dark brown sugar because I like the flavor but feel free to use white sugar, a mixture of white and brown sugar or use coconut sugar.
While your bread is baking and your kitchen is smelling deliciously spicy you can go ahead and make the simple 3-ingredient orange icing. Just mix powdered sugar, orange juice, and cinnamon. Sweet and spicy!
Once the bread has cooled top with that sweet orange icing and watch it drizzle down the sides of your fresh-baked bread.
I love how the icing flows into all the nooks and crannies in the bread.
The best way to slice a quick bread is to make nice big 1/2″ thick slices.
Need another pumpkin recipe? This Spicy Pumpkin Sheet Cake with White Chocolate Cream Cheese Frosting is a favorite.
Ready to bake some bread? I promise you will love the pumpkin bread, it really is my favorite.
Get your bread pans ready – here is my favorite LeCreuset pan for baking bread.
Pumpkin Cranberry Bread with Orange Glaze
- 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.
- Bake for 60 - 70 minutes, test with a toothpick
- Pour the batter into your prepared loaf pans
- 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.
- Cover the bread with plastic wrap. This bread will keep on the counter for two days or in the refrigerator for five days.
Pumpkin Cranberry Bread with Orange Icing Drizzle
There is nothing better than a slice and this pumpkin cranberry sauce bread that is full of plump cranberries, pecans and your favorite fall spices that add that extra special flavor to this bread.
Thanks for stopping by today for some tasty pumpkin recipes.