Name: Pumpkin Cranberry Bread
Prep time: 15 min
Cook time: PT-487797H49M8S
Total time: PT-487797H49M8S
Cuisine: American / Fall
Ingredients: Olive or coconut oil for greasing pan; ¾ cup all-purpose flour; 1 cup whole grain dark rye flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 tablespoon pumpkin pie spice; ½ teaspoon sea salt; 2 large eggs; ¼ cup raw honey; ½ cup extra virgin olive oil or coconut oil; ½ teaspoon pure vanilla extract; ¾ cup packed dark brown sugar; 15 ounces pumpkin puree; 1 cup fresh cranberries; 3 tablespoons unsalted pepitas

Why You’ll Love This Recipe

This bread is tender, slightly sweet, and full of autumnal flavor. Pumpkin adds moisture and richness, cranberries bring a fresh tartness, and warm spices like cinnamon, nutmeg, and pumpkin pie spice create that cozy fall vibe. Pepitas on top give a satisfying crunch and make it visually appealing. It’s easy to make and perfect for any fall occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive or coconut oil for greasing pan
¾ cup all-purpose flour
1 cup whole grain dark rye flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
½ teaspoon sea salt
2 large eggs
¼ cup raw honey
½ cup extra virgin olive oil or coconut oil
½ teaspoon pure vanilla extract
¾ cup packed dark brown sugar
15 ounces pumpkin puree
1 cup fresh cranberries
3 tablespoons unsalted pepitas

Directions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with olive or coconut oil.
In a medium bowl, whisk together all-purpose flour, rye flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
In a large bowl, beat together eggs, honey, olive oil, vanilla, and brown sugar until smooth. Stir in pumpkin puree until fully combined.
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Gently fold in fresh cranberries.
Pour batter into the prepared loaf pan and smooth the top. Sprinkle pepitas evenly over the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

Serves: 8–10 slices
Prep time: 15 minutes
Cook time: 55–65 minutes
Total time: 70–80 minutes

Variations

Swap cranberries for chopped dried cherries or raisins for a different tartness.
Add a teaspoon of ground cinnamon or nutmeg for extra warmth.
Use coconut sugar instead of brown sugar for a slightly different flavor profile.
Fold in dark chocolate chips for a decadent twist.

Storage/Reheating

Store cooled bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Slice and toast slices before serving for extra warmth and texture.

FAQs

Can I make this bread vegan?

Yes, replace eggs with flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) and use plant-based oil and sweetener.

Can I use canned pumpkin puree?

Yes, plain pumpkin puree works perfectly. Avoid pumpkin pie filling, which contains added sugar and spices.

Can I freeze this bread?

Yes, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw at room temperature before slicing.

Can I make this gluten-free?

Yes, substitute with a gluten-free flour blend. Note that texture may vary slightly.

Can I make mini loaves or muffins?

Yes, reduce baking time to 20–25 minutes for muffins or 35–45 minutes for mini loaves.

Conclusion

Pumpkin Cranberry Bread is a cozy, festive, and flavorful treat perfect for autumn mornings or holiday gatherings. With tender pumpkin, tart cranberries, warming spices, and crunchy pepitas, it’s a quick bread that’s both wholesome and indulgent. Serve it fresh, toasted, or share it as a thoughtful homemade gift it’s sure to delight everyone.