Cranberry Orange Pumpkin Bread

5 from 2 votes

Cranberry Orange Pumpkin Bread is a delightful blend of flavors that captures the essence of fall. This sweet bread recipe combines moist pumpkin, tart cranberries, and a hint of orange, making it a perfect treat for any gathering or a cozy day at home.

Prep Time5

Cook Time55

Total Time1

Course: bread, Quick Bread, sweet bread

Cuisine: American

Keyword: Cranberry Orange Pumpkin Bread

Servings: slices

Calories: 287kcal

Author: Jessica & Nellie

Ingredients

8 oz can pumpkin purée
2 large eggs
½ cup vegetable oil
⅓ cup orange juice
1 cup sugar
1 ¾ cups flour
1 tsp baking soda
¾ tsp salt
½ TBSP pumpkin pie spice
2 cups fresh or frozen cranberries

Instructions

Prep: Preheat your oven to 350° F. Then spray a 9x5 bread pan with non-stick cooking spray and flour it to ensure the loaf doesn’t stick.
Batter: In a large bowl, combine the pumpkin purée, eggs, vegetable oil, orange juice, and sugar. Whisk to combine and then set the bowl aside.
Next, in a small bowl, whisk the flour, baking soda, salt, and pumpkin spice. Then pour the dry ingredients into the large bowl with the wet ingredients and whisk together until just combined, be careful to not over mix.
Now fold in the cranberries into the mixture.
Bake: Pour the batter into the bread pan, place in the preheated oven and bake for 55-60 minutes. Check with a toothpick for doneness.
Remove the bread from the oven and let it cool in the pan for at least 5 minutes before removing. Slice, serve, and enjoy!

Notes

This cranberry orange bread should be stored at room temperature and it will last up to 3-5 days. To extend the freshness, refrigerate it, and it can last for up to 1 week.

For longer storage, wrap it tightly and freeze it. The bread will stay good for up to 3 months. Thaw at room temperature before enjoying.

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