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Cranberry Orange Pumpkin Bread with a few slices cut on a wooden table with fresh orange and cranberries.
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Cranberry Orange Pumpkin Bread

This Cranberry Orange Pumpkin Bread is soft, moist, and full of fall flavor! Tart cranberries, pumpkin, and fresh orange juice make a tasty mix, and a sweet orange glaze on top makes every slice even better. It's a fun bread to share for the holidays or enjoy with a cup of coffee any day!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Bread
Keyword: Cranberry Orange Pumpkin Bread
Servings: 12 slices
Calories: 348kcal
Author: Amanda Rettke--iambaker.net

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
  • ⅓ 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.

Nutrition

Serving: 1slice with glaze | Calories: 348kcal