Cranberry Orange Pumpkin Bread

Published: 11/17/2015
Updated: 07/31/2024
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17 Comments
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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

Cranberry Orange Pumpkin Bread

Cranberry-Orange Pumpkin Bread: everything you love about pumpkin-spiced pumpkin bread with a cranberry bliss twist!
5 from 13 votes
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Course: Dessert
Cuisine: American
Keyword: Cranberry Orange Pumpkin Bread
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8 servings
Author: Jenn Laughlin – Peas and Crayons

Ingredients

  • 1 ¾ cups all-purpose flour
  • ½ cup packed brown sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¾ tsp ground cinnamon
  • ¼ tsp salt
  • ⅛ tsp ground nutmeg
  • ⅛ tsp allspice
  • 1 large egg
  • ¾ cup pumpkin puree
  • ¼ cup oil I used olive oil
  • 1-2 tsp orange zest
  • 1 TBSP orange juice from the same orange you zested
  • ⅓ or 1/2 cup dried cranberries

FOR THE ICING:

  • 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

Instructions

  • Pre-heat oven to 350 degrees F.
  • Rub/spritz a 8×4 inch loaf pan with oil and set aside.
  • In a medium bowl, combine flour, brown sugar, baking soda, baking powder, cinnamon, salt, nutmeg, and allspice in a bowl and whisk to incorporate.
  • In a large bowl, combine wet ingredients: egg, pumpkin puree, oil, orange zest, and orange juice.
  • Slowly sprinkle your flour mixture into the wet ingredients, stirring with a fork until just moistened. The batter will be sticky.
  • Gently fold in cranberries and transfer batter to your greased loaf pan.
  • 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.
  • Transfer bread to a cooling rack and whisk together your icing while the loaf cools.
  • 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!
  • Pour icing over bread and slice with a sharpened knife.
  • Commence faceplant!

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

Calories: 300kcal, Carbohydrates: 55g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 20mg, Sodium: 224mg, Potassium: 128mg, Fiber: 2g, Sugar: 32g, Vitamin A: 3604IU, Vitamin C: 2mg, Calcium: 37mg, Iron: 2mg
Did You Make This Recipe? Leave a Comment and Rating!

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!

pumpkin bread with cranberries and vanilla icing

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!

Peas and Crayons is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to readers.
Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin has been creating and sharing recipes for over 15 years. After graduating with a B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC, she created Peas and Crayons in 2009. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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Questions & Reviews

  1. 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.

    Reply

  2. 5 stars
    Very good. Easy. I used Orange flavored cranberries from Trader Joe’s. Baked in mini loaf pans. A winner

    Reply

    1. 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!

      Reply

  5. 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!

    Reply

    1. 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

      Reply

  7. 5 stars
    I think I know what I’m going to be making this weekend!!! Also, uuuuum, how is that photo terrible?!? #youcray

    Reply