If you’re craving a cozy, flavorful treat that embodies the essence of fall, look no further than this Pumpkin Cranberry Loaf Recipe. It’s a delightful blend of smooth pumpkin puree and tart fresh cranberries, all wrapped up in warm spices that fill your kitchen with an irresistible aroma. Moist, tender, and perfectly sweetened, this loaf is just begging to be sliced and shared with loved ones during crisp autumn afternoons or festive gatherings. Once you try this Pumpkin Cranberry Loaf Recipe, you’ll want to keep it in your baking rotation all season long.
Ingredients You’ll Need
Gathering these simple yet vital ingredients is the first step toward creating a loaf filled with comforting flavor and beautiful color. Each component plays a key role, whether adding moisture, sweetness, or that classic spice blend.
- 8 ounces pumpkin puree: Use 100% pure pumpkin without added spices for authentic flavor and moisture.
- 2 large eggs: Room temperature eggs ensure better mixing and help the loaf rise evenly.
- 1/2 cup vegetable oil: A neutral oil like canola keeps the loaf moist without overpowering other flavors.
- 1/3 cup orange juice: Adds a subtle citrus brightness that complements the pumpkin and cranberries.
- 1 1/2 cups granulated sugar: Provides just the right sweetness, balancing tartness from the cranberries.
- 1 3/4 cups all-purpose flour: The sturdy base that lifts and holds the loaf together.
- 1 teaspoon baking soda: Ensures the loaf has a tender crumb by helping it rise properly.
- 3/4 teaspoon salt: Enhances all the flavors, preventing the sweetness from feeling flat.
- 1/2 teaspoon ground cinnamon: Classic fall spice that warms the flavor profile beautifully.
- 1/2 teaspoon ground nutmeg: Adds a nutty, sweet undertone to the spice blend.
- 1/4 teaspoon ground cloves: Gives a subtle earthy spice that deepens the loaf’s aroma.
- 1 pinch ground ginger: Freshens the spices with a hint of zing and warmth.
- 2 cups fresh cranberries: Bursting with tart juice, they create exciting pops of flavor throughout.
How to Make Pumpkin Cranberry Loaf Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 350°F (175°C). This temperature is ideal for letting the loaf bake evenly from edge to center, creating a tender crumb without drying out.
Step 2: Prepare Your Loaf Pan
Grease a 9×5 inch loaf pan generously with baking spray or butter. If you want to make sure your loaf slides out beautifully, line the pan with parchment paper and dust with a bit of flour. This little step makes cleanup easier and saves your loaf from sticking.
Step 3: Mix Wet Ingredients
In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, orange juice, and granulated sugar until smooth. This moist, flavorful base is what gives the Pumpkin Cranberry Loaf Recipe its signature richness and softness.
Step 4: Combine Dry Ingredients
In a separate bowl, stir together the all-purpose flour, baking soda, salt, and warm spices—cinnamon, nutmeg, cloves, and ginger. Blending these dry ingredients well ensures even spice distribution throughout the loaf.
Step 5: Fold Ingredients Together
Add the dry ingredients to the wet mixture gently, stirring just until everything is combined. Be careful not to overmix, or your loaf might turn out dense. Aim for a tender, light texture by stopping the mixing about three minutes after adding the flour blend.
Step 6: Add Cranberries
Now, fold in those fresh cranberries carefully. You want them nicely dispersed without breaking up or sinking to the bottom. Folding them in gently keeps their shape and delivers tart bursts in every bite.
Step 7: Bake Your Loaf
Pour your batter into the prepared loaf pan and slide it into the oven. Bake for 50 to 55 minutes. To test doneness, insert a toothpick in the center; it should come out clean. If the loaf’s top starts to brown too fast, cover it loosely with foil after 30 minutes to keep it from burning.
Step 8: Cool Before Serving
Once out of the oven, let your Pumpkin Cranberry Loaf cool in the pan for about five minutes. This brief rest helps it set up well, so the slices don’t crumble when you remove the loaf. Soon enough, you’ll be enjoying that inviting aroma and delicious flavor!
How to Serve Pumpkin Cranberry Loaf Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of vanilla glaze adds a lovely finishing touch to the loaf. If you want a bit of texture, sprinkle some chopped toasted pecans or walnuts on top. These little extras elevate the presentation and add a satisfying crunch.
Side Dishes
This Pumpkin Cranberry Loaf Recipe pairs wonderfully with a hot cup of spiced tea, chai latte, or freshly brewed coffee. For a heartier brunch, serve it alongside creamy whipped butter or a smear of tangy cream cheese. It’s also delightful with a scoop of vanilla ice cream for a simple dessert twist.
Creative Ways to Present
Serve slices warm or at room temperature on a rustic wooden board with seasonal decorations like cinnamon sticks and whole cranberries. For a festive party, cut the loaf into mini squares and stack them on a tiered dessert stand. You can even transform slices into French toast for a fun breakfast surprise!
Make Ahead and Storage
Storing Leftovers
Keep your Pumpkin Cranberry Loaf fresh by storing it in an airtight container at room temperature for up to two days. For longer freshness, refrigerate it — this can extend its life up to a week while preserving moisture and flavor.
Freezing
If you want to make the recipe ahead or save some for later, wrap the cooled loaf tightly in plastic wrap and then aluminum foil before freezing. It will keep well for up to three months. Thaw overnight in the fridge and enjoy as if freshly baked.
Reheating
Warm slices gently in a microwave for about 15-20 seconds or in a low oven (around 300°F) wrapped in foil to preserve moisture. A quick toast in a toaster oven also revives that fresh-baked aroma and texture beautifully.
FAQs
Can I use canned cranberries instead of fresh for this Pumpkin Cranberry Loaf Recipe?
It’s best to stick to fresh cranberries since they hold their shape and offer that vibrant tartness that balances the sweet pumpkin. Canned cranberries tend to be sweeter and mushier, which might affect the texture.
Can I substitute the oil with butter?
Yes! Melted unsalted butter can be used instead of vegetable oil, and it will add richness. Just make sure it’s cooled before mixing so you don’t cook the eggs.
Is it okay to use pumpkin pie filling instead of pumpkin puree?
For the best flavor, use plain pumpkin puree. Pumpkin pie filling contains added spices and sweeteners, which could throw off the balance of the loaf.
How do I prevent cranberries from sinking to the bottom?
Toss the cranberries with a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the loaf during baking.
Can I make this loaf gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure the blend contains xanthan gum for proper texture and rise.
Final Thoughts
This Pumpkin Cranberry Loaf Recipe is a total game-changer for anyone who loves the cozy flavors of fall wrapped in a moist, tender loaf. It’s simple to make, full of wholesome ingredients, and guaranteed to brighten up your breakfast or snack time. Trust me when I say, once you bite into a slice, you’ll understand why this recipe is destined to become a beloved favorite. So grab your ingredients, preheat that oven, and enjoy every delicious bite!
Print
Pumpkin Cranberry Loaf Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This delicious Pumpkin Cranberry Loaf combines the warm, spiced flavors of pumpkin and traditional autumn spices with tart fresh cranberries for a moist, flavorful bread perfect for fall breakfasts or snacks. The loaf is easy to make, baked to a tender crumb and a perfect balance of sweet and citrusy notes from the orange juice, making it an ideal treat for the holiday season or any cozy occasion.
Ingredients
Wet Ingredients
- 8 ounces (227 g) pumpkin puree, 100% pure, no added spices
- 2 large eggs, room temperature
- 1/2 cup (120 ml) vegetable oil, neutral flavor (e.g., canola or light olive oil)
- 1/3 cup (80 ml) orange juice
- 1 1/2 cups (300 g) granulated sugar
Dry Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda, fresh
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 pinch ground ginger
Add-ins
- 2 cups (about 200 g) fresh cranberries
Instructions
- Preheat Your Oven: Set your oven to 350°F (175°C). This temperature helps the loaf rise evenly and bake fully.
- Prepare Your Loaf Pan: Grease a 9×5 inch loaf pan with baking spray or butter. Optionally, line with parchment paper for easier removal. Lightly dust with flour to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, orange juice, and granulated sugar until smooth and fully combined. This mixture forms the moist base for your loaf.
- Combine Dry Ingredients: In a separate bowl, mix all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until well blended. This ensures even distribution of spices and leavening.
- Fold Ingredients Together: Add the dry ingredients to the wet ingredients and gently stir just until combined. Avoid overmixing to prevent a dense loaf. Stop mixing about 3 minutes after adding the dry ingredients.
- Add Cranberries: Fold in the fresh cranberries gently, distributing evenly without breaking them. If fresh cranberries tend to sink, fold them in last and gently, about 5 minutes before baking, to avoid clumping.
- Bake Your Loaf: Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes at 350°F (175°C). To check doneness, insert a toothpick; it should come out clean. If the top browns too quickly, loosely cover with aluminum foil after 30 minutes of baking.
- Cool Before Serving: Remove the loaf from the oven and allow it to cool in the pan for 5 minutes. This helps the loaf set and prevents breaking when removing from the pan.
Notes
- For easier removal, line the loaf pan with parchment paper and grease the sides.
- Using room temperature eggs helps the batter mix more smoothly.
- Fresh cranberries provide the best texture and flavor; if using frozen, do not thaw before folding them in to prevent discoloration and sogginess.
- If the top of the loaf begins to brown too quickly, tent it with aluminum foil to prevent over-browning.
- Allowing the loaf to cool slightly before removing from the pan helps maintain its shape and prevents crumbling.
- Prep Time: 15 minutes
- Cook Time: 50 to 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
