Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
weight vs volume
halloween baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
cranberry recipes
healthy baking
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
easter baking
valentine's baking
baking history


Join Our New  Recipes & Videos Email List


4 Time Winner

Pumpkin Cranberry Bread Tested Recipe

Printer Friendly Page

Pumpkin Cranberry Bread

This eye catching, honey colored Pumpkin Cranberry Bread is flavored with pumpkin puree, its accompanying spices, orange juice, orange zest, and fresh cranberries. The fresh cranberries add color and a nice tart flavor to this Pumpkin Cranberry Bread. If fresh cranberries are not available, you could use dried cranberries or even dried cherries. Depending on the time of year I sometimes even replace the cranberries with raisins or chocolate chips.

The pumpkin has a long history in North America. The early colonists used it in both sweet and savory dishes, making stews, breads, porridges, puddings and pies. Fall is its harvest time which is when we use it most in our baking. I think that it is because its sweet, mild, earthy flavor seems more suited to the Fall/Winter months than in the heat of Summer.


Of course, there is no denying that the most popular pumpkin dessert is the pumpkin pie. Thanksgiving would not be complete without it. However, the pumpkin's flavor and smooth texture are also excellent in quick breads. Scones, muffins, and loaves are transformed when pumpkin puree, along with ground cinnamon, ginger, and cloves are added. These breads take on a muted orange color and their texture is wonderfully dense and moist.

This Pumpkin Cranberry Bread recipe calls for canned pure pumpkin (do not buy the canned pumpkin that has the spices already added) but you can also make your own pumpkin puree. Just use the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). Cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. Then strain the puree through a piece of cheesecloth suspended over a strainer to extract all the liquid. Cool before using.

Related Recipes You May Like

Pumpkin Bars

Pumpkin Pie

Pumpkin Roll

Pumpkin Whoopie Pies

Pumpkin Cake

Pumpkin Spice Cake

Pumpkin Cranberry Bread: Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, one - 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pan. 

In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, orange zest, cinnamon, ginger, and cloves.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract, pumpkin puree, and orange juice. With the mixer on low speed, add the flour mixture and mix just until incorporated. Fold in the chopped cranberries. Pour the batter into the prepared pan and bake the bread for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 

Remove from oven and place on a wire rack to cool for about 10 minutes before removing bread from pan. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.

Makes 1 loaf.


Daly, Regan. In the Sweet Kitchen. Random House Canada: 2000.

Ojakangas, Beatrice. The Great Holiday Baking Book. University of Minnesota Press. Minneapolis: 1994.

Olson, Anna. Sugar. Whitecap Books. Toronto: 2004.

Wilson, David Scofield & Gillespie, Angue Kress. Rooted in America. The University of Tennessee Press: Knoxville: 1999.

Pumpkin Cranberry Bread:

1 cup (120 grams) fresh or frozen cranberries, coarsely chopped

1 2/3 cups (215 grams) all-purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon orange zest (outer skin of orange) (optional)

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs

1 cup (240 ml) canned pumpkin puree

1/4 cup (60 ml) orange juice




New Videos




Top 40 Video Recipes of 2015

Watch them all here on YouTube

1. Simple Chocolate Cake

2. Cake Pops

3. Red Velvet Cake

4. Pancakes

5. Pound Cake

6. Brownies

7. Red Velvet Cupcakes

8. American Sponge Cake

9. CrĂªpes

10. Cake Doughnuts

11. Chocolate Chiffon Cake

12. Carrot Cake

13. Orange Chiffon Cake 14. Homemade Doughnuts 15. Peanut Butter Balls
16. New York Cheesecake 17. Spritz Cookies  18.Banana Chocolate Cupcakes 19. Royal Icing 20. Black Forest Cake
21. Caramels 22. Vanilla Cupcakes 23. Vanilla Cake 24. Cream Puffs 25. Shortbread Cookies
26. French Macarons 27. Chocolate Cupcakes 28. Cinnamon Rolls 29. Cream Cheese Pound Cake 30. Peanut Butter Cups
31. Apple Pie 32. Rice Krispies Treats 33. Chocolate Chip Cookies 34. Biscuits 35. Whipped Cream Frosting
36. Fruit Tart 37. Chocolate Banana Cake 38. Chocolate Cake 39. Cocoa Brownies 40.Chocolate Eclairs

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains,, the Facebook Page, @joyofbaking on Twitter, the RSS Feed, the email list the Joyofbaking1 YouTube Channel and any emails sent from are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski,  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2016 iFood Media LLC