Cranberry Orange Pumpkin Bread

Cranberry Orange Pumpkin Bread: everything you love about pumpkin-spiced pumpkin bread with a cranberry bliss twist!

Cranberry Orange Pumpkin Bread

I’ve been making the most delicious cranberry pumpkin bread for the past month or so. We LOVE it. Of course I’m constantly running out of ingredients, so I tweak it a little each time. It’s proved delicious every which way!

How-ev-er, because I loathe photographing baked goods (it’s about as fun as washing dishes while standing on legos) I had no plans to share this snack with you guys.

I know, I’m the worst.

This last loaf though… ohmygooooosh! I fell even more in love than ever before and couldn’t resist rushing you the recipe. Terrible photos and all. You’ve GOT to try this!

I even shoved my camera a mere two inches from the icing to entice you. Did it work? Pretend that’s not the worst photo ever and instead imagine the most fluffy pumpkin-spiced pumpkin bread flecked with chewy cranberries and orange zest. Super yummy right?

Cranberry-Orange Pumpkin Bread

Take things a step further and top it with a sticky sweet icing and even more gorgeous garnet berries and you’ll want to marry this decadent dessert loaf.

Cranberry-Orange Pumpkin Bread
5 from 5 votes

Cranberry Orange Pumpkin Bread

Cranberry-Orange Pumpkin Bread: everything you love about pumpkin-spiced pumpkin bread with a cranberry bliss twist!

Course Dessert
Cuisine American
Keyword Cranberry Orange Pumpkin Bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Calories 300 kcal
Author Jenn Laughlin - Peas and Crayons


  • 1 3/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg
  • 1/8 tsp allspice
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 1/4 cup oil I used olive oil
  • 1-2 tsp orange zest
  • 1 TBSP orange juice from the same orange you zested
  • 1/3 or 1/2 cup dried cranberries


  • 1-2 cups powdered sugar
  • 1-2 tsp milk plus extra as needed
  • 2 TBSP dried cranberries for topping
  • optional extras for flavored icing: vanilla extract or orange zest


  1. Pre-heat oven to 350 degrees F.
  2. Rub/spritz a 8x4 inch loaf pan with oil and set aside.
  3. In a medium bowl, combine flour, brown sugar, baking soda, baking powder, cinnamon, salt, nutmeg, and allspice in a bowl and whisk to incorporate.
  4. In a large bowl, combine wet ingredients: egg, pumpkin puree, oil, orange zest, and orange juice.
  5. Slowly sprinkle your flour mixture into the wet ingredients, stirring with a fork until just moistened. The batter will be sticky.
  6. Gently fold in cranberries and transfer batter to your greased loaf pan.
  7. Bake on the center rack in the center of the oven for 45-50 minutes, using a toothpick inserted into the center of the loaf to test doneness.
  8. Transfer bread to a cooling rack and whisk together your icing while the loaf cools.
  9. For the icing, combine powdered sugar with a teeny bit of milk and whisk until icing thickens into a thick glaze. Adjust amounts as needed to achieve your ideal thickness. Extra powdered sugar with thicken while milk/vanilla will thin the icing. Taste as you go. If desired, you can add a tiny drop of vanilla to flavor or orange zest for an orange glaze. It's great every which way!
  10. Pour icing over bread and slice with a sharpened knife.
  11. Commence faceplant!

Recipe Notes

Alternatively you can use fresh lemon zest and juice for the bread. Add in the zest of one lemon along with 1 TBSP of fresh squeezed lemon juice [from the very same lemon you zested - woot!] and you'll be good to go. This comes in handy when you toddler eats the last orange and all you have are lemons. The lemon flavor is super pronounced when you use this sub so if you love lemon go for it! If you want less of a bite add a little lest zest and you'll be good to go!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Cranberry Orange Pumpkin Bread
Amount Per Serving
Calories 300 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 20mg7%
Sodium 224mg10%
Potassium 128mg4%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 32g36%
Protein 4g8%
Vitamin A 3604IU72%
Vitamin C 2mg2%
Calcium 37mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Craving muffins? This recipe is super versatile! I made a few tweaks, swapped the luxe icing for a sassy streusel and wrote up the deliciousness here.

so. . . how was it?

The first slice was pure pumpkin cranberry bliss. As was the second… And the third… And…

Someone fetch me my stretchy pants? It’s not the healthiest bread recipe in my arsenal but it’s so deliciously worth it. The loaf pictured above last no more than 6 hours between play group, the chickpea, and Paul. Ok and because of me too.

I couldn’t even get decent photos because I kept taking slices from the back of the loaf to shove in my face while photographing it.

With all the holiday festivities coming up you’ll have the perfect excuse to make it too. Serve it up as part of an epic holiday brunch (it’s PERFECT with a hot mug of coffee!) or save it for dessert!

hungry for more?

Snag a tasty Pumpkin Veggie Burger or whip up these fluffy Pumpkin Muffins too!

Cranberry-Orange Pumpkin Bread: pumpkin-spiced pumpkin bread with a cranberry bliss twist!
If you get a chance to try this cranberry orange pumpkin bread, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

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Recipe Rating


  • scott brunk

    5 stars
    Just perfect. I followed the recipe with the exception of doubling the amount of cranberries. The recipe went in my box, its a keeper.

  • Catherine maxey

    5 stars
    Very good. Easy. I used Orange flavored cranberries from Trader Joe’s. Baked in mini loaf pans. A winner

    • I’m so thrilled you enjoyed it Catherine! Adding those berries to my Trader Joe’s list next time I’m near one – they sounds marvelous!

  • Dara

    5 stars
    This flavor combo is INCREDIBLE! I will be making this again and again!

  • Rebecca Hubbell

    5 stars
    This bread is awesome! It’s the perfect fall meets winter flavor combo and my family loved it!

    • Yay! So happy y’all enjoyed the pumpkin bread!

  • Kinlie

    Could you make this with a gf flour? If so, would you suggest a mix, like King Arthur or bobs red mill, or a plain gf flour mixed with tapioca starch? Thanks! I have a sister who is severely allergic to gluten so it would be great if you have some suggestions! Thank You!

    • Hi Kinlie! I haven’t tested this one with GF flour yet but historically I have had great success with King Arthur’s All-Purpose blend! I actually just ran out so I need to get more for my Fall baking! I’d even check this one out as the base if you want to kind of marry the two recipes: King Arthur Easy GF Pumpkin Bread

  • It looks amazing! I would probably eat the entire thing, seriously!

    • Jenn

      Thanks Janelle! <3 I pretty much did!

  • 5 stars
    I think I know what I’m going to be making this weekend!!! Also, uuuuum, how is that photo terrible?!? #youcray

  • This is just beautiful! I love orange flavored baked goods (and dark chocolate).

  • I don’t think any of your pictures could ever be bad Jenn. Love this bread!

    • Jenn

      Aw thanks Megan!

  • This bread looks absolutely delicious, Jenn! I’d love a slice or two right now!

    • Jenn

      Come on over Marsha! I’m already planning on making another loaf! <3

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