Pumpkin Cranberry Bread

Moist pumpkin cranberry bread filled with warm pumpkin spice and sweet dried cranberries, baked into two tender loaves. I took this to potluck and everyone loved it!

Try my other pumpkin bread recipes like, Sourdough Discard Pumpkin Bread and Fresh Milled Pumpkin Bread!

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This Pumpkin Cranberry Bread is moist, tender, and full of warm pumpkin spice flavor with sweet dried cranberries tucked into every slice. It makes two beautiful loaves, making it perfect for sharing with family, taking to a church potluck, or keeping one loaf for yourself and giving the other away.

The combination of pumpkin, warm spices, and sweet-tart cranberries makes this an especially cozy fall quick bread. And if you want to make it a little more special, a simple cream cheese glaze drizzled over the top takes it to the next level.

A Pumpkin Bread Recipe Worth Sharing

I first took this bread to a church potluck, and I knew pretty quickly that I needed to share the recipe.

Several women came up to me afterward and told me how good the bread was. A few even asked me for the recipe!

I’ve already shared this recipe with women at church before sharing it with you all here. 😊

I also took my pumpkin cookies to the potluck, and those were a hit too! Those will be coming to the blog next, so keep an eye out for them.

There is just something about bringing homemade baked goods to a gathering. You never quite know which recipe everyone will ask about, but this one definitely got some attention.

Why You’ll Love This Pumpkin Cranberry Bread

• Makes two loaves – Keep one and share one, or freeze a loaf for later.
• Moist and tender – Pumpkin and melted butter help give this bread its soft texture.
• Full of fall flavor – Pumpkin pie spice brings plenty of warm, cozy flavor.
• Sweet dried cranberries – They add little bursts of sweetness throughout the bread.
• Optional cream cheese glaze – The tangy glaze pairs beautifully with pumpkin and cranberries.
• Easy to make – No mixer is needed for the bread itself.

Ingredients You’ll Need

• All-purpose flour: Provides the structure for the bread.
• Pumpkin pie spice: A generous amount gives the loaf its warm fall flavor.
• Baking soda: Helps the bread rise.
• Salt: Balances the sweetness and enhances the other flavors.
• Granulated sugar: Adds sweetness and helps keep the bread moist.
• Pumpkin purée: Use plain canned pumpkin purée, not pumpkin pie filling.
• Eggs: Help bind the ingredients together and give the bread structure.
• Melted butter: Adds richness and helps create a tender crumb.
• Orange juice: Adds a subtle citrus note that works especially well with the cranberries.
• Sweetened dried cranberries: These add a delicious sweet-tart flavor and chewy texture throughout the loaf.

Optional Cream Cheese Glaze

The glaze is completely optional, but I highly recommend it! Its sooo good 🙂

You’ll need cream cheese, butter, vanilla, powdered sugar, and a little milk or half-and-half to thin it to your preferred consistency.

How to Make Pumpkin Cranberry Bread

1. Prepare the Loaf Pans

Preheat your oven to 350°F and grease two 9×5-inch loaf pans.

2. Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and granulated sugar.

3. Mix the Wet Ingredients

In a separate bowl, combine the pumpkin purée, eggs, melted butter, and orange juice. Stir until everything is well combined.

4. Combine the Batter

Pour the wet ingredients into the bowl with the dry ingredients. Stir just until combined.

Be careful not to overmix the batter. A few small lumps are perfectly fine.

5. Add the Cranberries

Gently fold the sweetened dried cranberries into the batter.

6. Divide and Bake

Divide the batter evenly between the two prepared loaf pans.

Bake at 350°F for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the tops begin browning too quickly, you can loosely tent the loaves with foil during the last part of baking.

7. Cool

Allow the bread to cool in the pans for several minutes before carefully transferring the loaves to a wire rack.

Let them cool completely before adding the cream cheese glaze.

How to Make the Cream Cheese Glaze

If you’re making the optional glaze, beat the softened cream cheese and butter together until smooth and creamy.

Add the vanilla and powdered sugar and beat until combined.

Add milk or half-and-half a little at a time until the glaze reaches your desired consistency.

Drizzle the glaze over the completely cooled loaves.

I like a thicker drizzle, but you can thin the glaze more if you prefer a lighter coating.

Tips for Making This Recipe

Don’t overmix the batter. Once the wet and dry ingredients are combined, stop mixing. Overmixing can make quick bread dense or tough.

Use pumpkin purée, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which would change the recipe.

Let the bread cool before glazing. If the loaf is still warm, the cream cheese glaze will melt and slide right off.

Check the loaves for doneness. Baking time can vary slightly between ovens. Start checking around 55 minutes.

Want to make one loaf? Since this recipe makes two loaves, you can freeze the second loaf for another day.

How to Store Pumpkin Cranberry Bread

Store completely cooled bread in an airtight container at room temperature for a couple of days.

If you add the cream cheese glaze, I recommend storing the glazed bread in the refrigerator.

For longer storage, the bread can also be wrapped well and frozen. Allow it to thaw before serving.

Can I Freeze Pumpkin Cranberry Bread?

Yes! This bread freezes well.

For the best results, freeze the bread without the cream cheese glaze. Wrap the completely cooled loaf tightly in plastic wrap and then place it in a freezer-safe bag or container.

Thaw at room temperature and add the glaze after the bread has thawed.

What to Serve With Pumpkin Cranberry Bread

This bread is delicious on its own, but there are plenty of ways to serve it.

Try a slice with:

• A cup of hot coffee
• Pumpkin spice coffee (my favorite!)
• Hot tea
• A little softened butter
• Cream cheese
• A drizzle of the cream cheese glaze

It’s also a wonderful addition to a fall breakfast, brunch, Thanksgiving spread, or church gathering.

Frequently Asked Questions

This pumpkin cranberry bread has quickly become one of those recipes I love taking to gatherings. It’s easy enough to make for a regular fall weekend but special enough to share with friends, family, and church members.

And if the response at my church potluck is any indication, you may want to keep a few copies of the recipe handy because someone is probably going to ask you for it!

I hope your family enjoys this pumpkin bread with cranberries as much as we have.

Happy baking!