This cranberry pumpkin bread has just a little bit of tartness with each bit of cranberry, but just enough sweetness with chocolate chips.
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I love fall flavors – especially when they’re served warm! This cranberry pumpkin bread has just a little bit of tartness with each bit of cranberry, but just enough sweetness with the chocolate chips. It’s a bread we’ll be making from now until Christmas, and if you have frozen cranberries, you can have them all year long.
Recipe Ingredient Notes
- Flour
- Sugar
- Pumpkin Pie Spice
- Baking Soda
- Salt
- Eggs
- Pumpkin Puree
- Canola Oil
- Cranberries (Fresh or Frozen)
- Milk Chocolate Chips
How to Make Cranberry Pumpkin Bread
- Preheat oven to 350℉.
- In a large bowl, sift together flour, sugar, pumpkin pie spice, baking soda and salt.
- In another smaller bowl, whisk together eggs, pumpkin and canola oil. Pour these ingredients into your dry ingredient mixture. Mix until just combined (don’t overmix!)
- Fold in cranberries and chocolate chips.
- Pour evenly into two 9×5″ bread pans. Bake for 65-80 minutes, until a toothpick inserted into the center comes out clean. Let it cool for a few minutes before removing from baking pans and transferring to a wire rack to cool completely.
Recipe Notes
- You can bake this bread with fresh or frozen cranberries. Use the same amount and bake for the same amount of time.
- Cranberries are seasonal (October through December), but they freeze well. When you thaw your cranberries, drain any excess fluid before adding to the batter.
- This bread can be customized with the following additions: dark chocolate chips, chopped walnuts, or pecans.
- If converting this recipe to muffins, adjust the baking time.
- If you want to make it a sweeter treat, top it with cream cheese frosting. Use the cream cheese frosting we pair with our Pumpkin Cupcakes.
Storage Suggestions
- Room Temperature: Store leftover Cranberry Pumpkin Bread in an airtight container or ziplock bag at room temperature for up to 5 days.
- Refrigerator: Store leftover bread in an airtight container or ziplock bag for up to 7 days in the refrigerator.
- Freezer: Wrap the loaf or individual slices in 3-4 layers of plastic wrap, and place in a large freezer bag. Store bread in the freezer for up 3 months. Thaw at room temperature overnight.
Explore More Delicious Pumpkin Bread Recipes
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Chocolate Pumpkin Muffins
- Disneyland Pumpkin Muffins
- Pumpkin Bread with Maple Glaze
- Pumpkin Butterscotch Muffins
- Pumpkin Chocolate Chip Bread
- Pumpkin Muffin Bites
- Pumpkin Spice Muffins
- Pumpkin Zucchini Bread
Cranberry Pumpkin Bread Recipe
This cranberry pumpkin bread has just a little bit of tartness with each bit of cranberry, but just enough sweetness with chocolate chips.
Serving servings
Ingredients
- 3 ¾ cups flour
- 3 cups sugar
- 4 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 eggs
- 15 ounces pumpkin puree, 1 can
- ½ cup canola oil
- 2 cups frozen cranberries, thawed
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350℉.
- In a large bowl, sift together flour, sugar, pumpkin pie spice, baking soda and salt.
- In another smaller bowl, whisk together eggs, pumpkin and canola oil. Pour these ingredients into your dry ingredient mixture. Mix until just combined (don't overmix!)
- Fold in cranberries and chocolate chips.
- Pour evenly into two 9×5" bread pans. Bake for 65-80 minutes, until a toothpick inserted into the center comes out clean. Let it cool for a few minutes before removing from baking pans and transferring to a wire rack to cool completely.
Notes
You can use fresh cranberries instead of frozen. Use the same amount, and you can cook it for the same time.
Nutrition
Calories: 680 kcal · Carbohydrates: 125 g · Protein: 9 g · Fat: 17 g · Saturated Fat: 2 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 82 mg · Sodium: 601 mg · Potassium: 211 mg · Fiber: 3 g · Sugar: 77 g · Vitamin A: 8394 IU · Vitamin C: 2 mg · Calcium: 43 mg · Iron: 4 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Can you use fresh cranberries?
I was looking for a recipe to use some leftover pumpkin. I had slightly more than 1/2 of a 15 oz can, so I halved this recipe. I also used chopped walnuts instead of chocolate chips. I had fresh cranberries, which I cut in half. This bread turned out deliciously tender and had just the right amount of sweetness to counter the tart cranberries. I will definitely make it again! Thanks for sharing!
Making this tonight and have one comment, when baking you should always add dry to wet. I used dry cranberries because I didn’t realize how low my frozen cranberries had gotten and I have already made my sauce for Thursday. And chocolate chunks.