Cranberry Pumpkin Bread

 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!

Serves: 2

Cranberry Pumpkin Bread

This cranberry pumpkin bread wraps up all your favorite fall flavors into one!

15 minPrep Time

65 minCook Time

1 hr, 20 Total Time

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  • 3 3/4 cup flour
  • 3 cups sugar
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 1 15-oz can pumpkin
  • 1/2 cup canola oil
  • 2 cups of frozen cranberries (thawed)
  • 1 cup milk chocolate chips


  1. Preheat oven to 350 degrees.
  2. In a large bowl, sift together flour, sugar, pumpkin pie spice, baking soda and salt.
  3. 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!)
  4. Fold in cranberries and chocolate chips.
  5. Pour evenly into two 9x5" 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.
Cuisine: American | Recipe Type: Bread

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2 Responses to “Cranberry Pumpkin Bread”

  1. 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!

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