Nothing says fall quite like the smell of pumpkin bread baking in the oven! This Cranberry Pumpkin Bread is a cozy, two-bowl recipe that’s perfect for beginners — even kids can help. The warm blend of cinnamon, nutmeg, and cloves makes your kitchen smell amazing, while the cranberries add just the right pop of sweetness and color.
It’s the kind of recipe that makes a chilly afternoon feel extra special — whether you’re baking together as a family, teaching kids about measuring ingredients, or simply craving something homemade and comforting.
Why You’ll Love This Recipe
- No mixer needed — just bowls, a whisk, and a spatula.
- Kid-friendly steps like stirring, measuring, and folding.
- Warm fall flavor from pumpkin and spices.
- Customizable: add cranberries, nuts, or chocolate chips!
- Perfect for Thanksgiving or any fall gathering as a snack, dessert, or even for breakfast.
Easy Recipe for Beginners
The basis for this recipe comes from my 7th-grade Home Economics class. I have such great memories of working as a quartet of bakers in “our own” kitchen. I was lucky enough to be scheduled to take Home Ec in the fall, so we spent the semester learning how to bake for Thanksgiving and Christmas. As a teacher myself, I look back and wonder how we made it through that course without any major cuts or burns!
Looking back at the mimeographed recipe I still have, I changed it up a little by substituting dried cranberries for the raisins. Raisins can be polarizing for some people, so I like to make my recipes a little more “modern” by using cranberries, especially with all the research about the antioxidant properties of the tart berries. Dried cranberries weren’t even widely available until the mid-1990’s, so it wasn’t an ingredient that we would have used when I was a teen!
Crowd Pleasing Cranberry Pumpkin Bread
I have made this cranberry pumpkin bread for Halloween parties, Thanksgiving gatherings, and fall breakfasts with coworkers. It always goes over well. It also travels well, so it is perfect to take along to a potluck in the autumn. I would suggest pre-slicing it before it is set out on the dessert table, so it is easier for guests to help themselves without manhandling the loaf. I use a simple gold charger tray, which fits the sliced loaf perfectly.
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Basic Equipment Needed
I like how this recipe does not require an electric mixer. You can easily mix the batter with a silicone spatula, which does double duty when getting every precious drop of batter into the loaf pan. The original recipe called for using a wooden spoon, but I dislike using that with any recipe involving raw egg. This is because wooden spoons are not supposed to be washed with soap (the taste of soap can linger), and the thought of raw egg contaminating a future recipe is not appealing to me!
Every kitchen should have a simple loaf pan on hand. I still use the aluminum one passed down to me from my mother decades ago. I use it for chocolate chip banana bread, pumpkin bread, and even sourdough sandwich bread.
You only need two bowls to make this recipe. One large bowl is to whisk together the dry ingredients, and one medium bowl is to combine the wet ingredients. I use the bowls from my nesting glass bowl set all the time. But if you have some “junior bakers” helping you, it is best to use nonslip mixing bowls.
Tips for Baking with Kids
- Let them measure the dry ingredients. It’s great math practice to show how two half cups equal one whole cup!
- Use large, nonslip bowls to minimize spills.
- Talk about why we don’t overmix (it keeps the loaf soft).
- Have them help test doneness with a toothpick or baking thermometer (with supervision).
Variations
- Swap the dried cranberries for raisins.
- Add ½ cup of chocolate chips for a sweet twist.
- Use chopped pecans instead of walnuts for a buttery crunch.
Storage
Once the loaf is completely cool, wrap it tightly in foil or store it in an airtight container, such as a cake carrier. It stays moist for up to 3 days at room temperature.
Easy Cranberry Pumpkin Bread
Equipment
- Loaf pan 9 inches by 5 inches
Ingredients
- 1 ½ cups flour
- 2 tbsp flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ½ cup vegetable oil
- ½ cup water
- 1 cup canned pumpkin
- 2 eggs
- ½ cup dried cranberries (optional)
- ½ cup walnuts (optional)
Instructions
- Preheat oven to 325℉.
- In a large bowl, whisk together the 1 ½ cups flour plus 2 tbsp flour, 1 ½ cups granulated sugar, 1 tsp baking soda, ¼ tsp baking powder½ tsp salt½ tsp ground cloves, ½ tsp ground nutmeg and ½ tsp ground cinnamon.1 ½ cups flour, 2 tbsp flour, 1 ½ cups granulated sugar, 1 tsp baking soda, ¼ tsp baking powder, ½ tsp salt, ½ tsp ground cloves, ½ tsp ground nutmeg, ½ tsp ground cinnamon
- In a medium bowl, combine the ½ cup vegetable oil, ½ cup water, 1 cup canned pumpkin, and 2 eggs with a silicone spatula until the ingredients are evenly mixed.½ cup vegetable oil, ½ cup water, 1 cup canned pumpkin, 2 eggs
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, and fold in with a silicone spatula just until evenly combined.
- Fold in the ½ cup dried cranberries and/or ½ cup walnuts if you choose to use them½ cup dried cranberries, ½ cup walnuts
- Spray a 9×5 inch loaf pan with nonstick baking spray with flour in it (such as Pam Baking Spray in the blue can), or coat the pan with shortening and then dust with flour.
- Pour the batter into the prepared pan. Gently shake the pan to even out the batter.
- Bake at 325℉ for 75 to 90 minues, until a baking thermometer inserted into the center comes out red, or a toothpick comes out without any wet batter on it.
- Let the pan cool on a rack for 20 minutes before removing the loaf from the pan. Continue to let the loaf cool on the rack.
Notes
- You can substitute raisins for the dried cranberries.
- Adding a 1/2 cup of chocolate chips (semi-sweet or dark chocolate) is a delicious variation.
- Once the loaf is completely cooled, wrap it tightly in foil or put it in an airtight cake carrier to store. It can be stored at room temperature for up to 3 days.
FAQ
Yes! You can use fresh or frozen cranberries instead of dried ones. If you are using fresh berries, chop them in half so the tartness is evenly distributed. If using frozen, there’s no need to thaw — just fold them into the batter straight from the freezer and add about 5 minutes to the baking time.
Absolutely. I actually prefer it without nuts. This recipe is delicious with or without nuts. If you prefer nut-free baking (especially if you are baking for a crowd and are not sure about allergies), simply leave them out or replace the walnuts with extra dried cranberries or mini chocolate chips.
The easiest way to check is to insert a toothpick or baking thermometer into the center of the loaf. If it comes out clean (or the baking thermometer is bright red), your bread is done. The top should look firm and slightly cracked, and the kitchen will smell amazing!
This usually happens if you overmixed the batter or if the loaf didn’t bake long enough. Mix just until the wet and dry ingredients are combined, and make sure to bake at 325°F for at least 75 minutes. Every oven is different, so start checking at the 75-minute mark but don’t be afraid to let it go longer. Mine usually takes 85 minutes.
Definitely! This is a great recipe for kids to practice baking skills. I learned how to make this during my 7th-grade Home Economics class. Kids can measure ingredients, whisk the dry mix, stir the wet mix, and fold everything together. Just make sure an adult handles the oven and hot loaf pan.
Yes! There are lots of seasonal loaf pans available. This harvest loaf pan was practically made for a recipe like this!
