Cranberry Orange Pumpkin Bread is soft, sweet, and full of fall flavor! It has pumpkin, tart cranberries, and a little orange to brighten every bite. The orange glaze on top makes it even more fun to slice and share! If you love pumpkin bread, I have the Best Pumpkin Bread recipe you will want to try! And if you have extra cranberries on hand, check out more of my Cranberry Recipes. They are great for the holidays and fun to make all year long!
Ingredients & Substitutions
- All-purpose flour: Gives the bread its structure. You will also need a tablespoon of flour to toss with the cranberries before adding them to the batter.
- Baking powder and baking soda: Help the bread rise and give it a tender texture.
- Spices: Ground cinnamon, nutmeg, ginger, and cloves add classic pumpkin spice flavor. Use pumpkin pie spice instead for an easy swap.
- Kosher salt: Balances the sweetness and brings out the other flavors.
- Granulated sugar: Sweetens the bread and helps keep it moist.
- Vegetable oil: Keeps the bread soft and moist. You can use another neutral-flavored oil, such as canola oil.
- Eggs: Use large eggs at room temperature for the best results.
- Vanilla extract and molasses: Vanilla adds flavor, while unsulphured molasses gives the bread a deeper sweetness that pairs well with the pumpkin and spices. Avoid blackstrap molasses, which has a much stronger, more bitter flavor.
- Pumpkin puree: Use one 15-ounce can of pure pumpkin, not pumpkin pie filling, which already contains sweeteners and spices.
- Orange juice and orange zest: Add bright citrus flavor and moisture to the bread. Freshly squeezed orange juice works well.
- Cranberries: Use fresh or frozen cranberries. If using frozen cranberries, do not thaw them first. Tossing them with a little flour helps distribute them throughout the batter.
- Orange glaze: Made with confectioners’ sugar and fresh orange juice, the glaze adds a sweet citrus finish to the cooled bread. You can leave it off if you prefer a less sweet loaf.
Tips for the Best Cranberry Orange Pumpkin Bread
- Measure the flour carefully. Too much flour can make the bread dry or heavy. Use a kitchen scale if you have one.
- Use room-temperature eggs. They mix more evenly into the batter.
- Don’t thaw frozen cranberries. Add them straight from the freezer after tossing them with flour.
- Don’t overmix the batter. Mix just until the flour is incorporated to help keep the bread tender.
- Watch the top as it bakes. If it starts browning too quickly, loosely cover the loaf with foil during the last 15 to 20 minutes.
- Let the bread cool completely. Wait until the loaf is fully cooled before adding the orange glaze so it doesn’t melt and run off.
FAQs
Can I use frozen cranberries?
Yes! You can use fresh or frozen cranberries in this bread. If using frozen cranberries, do not thaw them first. Add them straight to the batter after tossing them with flour.
Can I use dried cranberries?
Yes, but the bread will have a different texture. Dried cranberries are sweeter and less tart than fresh cranberries. You can use them if that’s what you have on hand, but I recommend fresh or frozen cranberries for the best balance of flavors.
Can I use pumpkin pie spice instead of the individual spices?
Yes! You can replace the cinnamon, nutmeg, ginger, and cloves with pumpkin pie spice. Use about 1½ teaspoons of pumpkin pie spice in place of the listed spices.
Why did my pumpkin bread sink in the middle?
Pumpkin bread can sink if it is underbaked, especially because the pumpkin adds so much moisture. Bake until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Try not to open the oven door too early, either, since a sudden temperature change can affect the rise.
Can I make this bread without the orange glaze?
Absolutely! The glaze adds a sweet orange finish, but the bread is delicious without it. The orange juice and zest in the batter still give it a bright citrus flavor.
Can I make Cranberry Orange Pumpkin Bread ahead of time?
Yes! You can bake the bread a day ahead and let it cool completely. Store it covered at room temperature, then add the glaze before serving for a fresh finish.
How To Store Cranberry Orange Pumpkin Bread
Room Temperature: Store the cooled bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 3 days.
Refrigerator: You can refrigerate the bread in an airtight container for up to 1 week, but refrigeration may dry it out. I recommend storing it at room temperature if you plan to enjoy it within a few days.
Freezer: For longer storage, wrap the completely cooled, unglazed bread tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before glazing and serving.
To Freeze Individual Slices: Slice the cooled bread and wrap each slice individually. Store the slices in a freezer-safe container or bag for up to 3 months. Thaw a slice at room temperature whenever you’re ready to enjoy it.
Cranberry Orange Pumpkin Bread
Ingredients
Bread
- 1 ¾ cups (219 g) all-purpose flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 ½ cups (300 g) granulated sugar
- ½ cup (109 g) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1 can (15 ounces) pure pumpkin
- â…“ cup orange juice
- ½ teaspoon orange zest
- 1 ½ cups fresh or frozen cranberries, if frozen, do not thaw
Orange Glaze
- 1 cup (120 g) confectioners' sugar
- 2 to 3 tablespoons fresh orange juice
Instructions
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, use a hand mixer on medium-low speed to mix the sugar, oil, eggs, vanilla, molasses, pumpkin, orange juice, and orange zest until well combined.
- Add the dry ingredients to the wet ingredients. Mix on low speed just until combined.
- Gently fold the cranberries into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 75 to 80 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely tent the bread with foil during the last 15 to 20 minutes of baking.
- Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Orange Glaze
- In a small bowl, whisk together the confectioners’ sugar and 2 tablespoons of orange juice until smooth.
- Add more orange juice a little at a time until the glaze is thick but pourable.
- Drizzle the glaze over the completely cooled bread. Let the glaze set before slicing.
Did you make this recipe?
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