Pumpkin and Fresh Cranberry Bread is just perfect with a cup of tea on a cool Fall day. Naturally sweetened, low in refined sugars, moist, and delicious.
Whole Wheat Cranberry and Pumpkin and Bread
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I am totally in love with this pumpkin and fresh cranberry bread!
Each slice is like a little taste of Fall with its combination of pumpkin puree, maple syrup, warming pumpkin pie spice blend, and fresh cranberries.
The perfect addition to afternoon tea.
Dried Or Fresh Cranberries For the Best Whole Wheat Pumpkin Bread
I have to admit I much prefer using fresh cranberries as they have a fantastic tartness to them, which tames the sweetness of the maple syrup and pumpkin.
If you aren’t a fan, or you are having a hard time trying to find fresh cranberries, then you may be better off using the sweeter, dried version - although make sure to check the ingredients, as it’s quite difficult to find a variety that isn’t loaded with refined sugar.
Tips, Tricks, Substitutions, and Storage
Whole Wheat Flour
I use whole wheat flour in baking as it adds a lot more texture and warming flavours in my opinion, and makes for a heavier bread.
If you do not have whole wheat flour you can substitute regular white flour.
Pumpkin Spice
If you are outside of the US you may find it hard to find pumpkin spice mixture.
If this is the case, you can always substitute in some plain ground cinnamon, or you can always make your own!
Try this recipe from Cookie and Kate: Pumpkin Spice Blend.
Pumpkin Puree
Be sure to check the ingredients if you are buying pre-made pumpkin puree.
The only ingredient should be pumpkin.
If you are outside of the US it can be hard to find pumpkin puree and you might want to try making your own.
Try this recipe from It's Not Complicated Recipes: How To Make Pumpkin Puree.
Storaging Your Pumpkin Bread
Once you have made the cranberry and pumpkin bread you will want to store it.
I find the best way to store a loaf like this is to:
- allow it to cool completely on a wire rack
- wrap it tightly in cling wrap
- store at room temperature for about 5 days (to prolong life you can transfer it to the fridge after 3 days)
- to freeze, slice the pumpkin bread into individual slices and freeze in a single row. Once frozen the slices can be transferred to a ziploc bag or freezer friendly container.
Need More Fall Baking Inspiration?
If you are in ‘baking mode’ and have already tried the pumpkin and fresh cranberry bread, then check out some more of my from scratch treats like:
- Banana and Peach Butter Bread;
- Dark Chocolate and Pecan Cookies;
- Thick and Creamy Pumpkin Hot Chocolate
- Healthy Pumpkin Bread with Apple and Granola
- Cranberry and Vanilla Bean Butter
Has baking fever hit your house yet?
What is your go to recipe? I would love to hear all about it. Be sure to leave a comment, like on Facebook, tweet on Twitter, or pin to Pinterest for later.
Happy eating.
Recipe
Pumpkin and Fresh Cranberry Loaf
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Ingredients
- 1 ½ cups whole wheat flour
- 1 ½ teaspoon pumpkin spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 2 cage free organic eggs
- 1 cup unsweetened pumpkin puree
- ½ cup stick unsalted butter melted
- ⅓ cup pure maple syrup
- ¾ cup chopped fresh cranberries
- Coconut oil for greasing the pan
Instructions
- Preheat oven to 325F. Grease your loaf tin with some coconut oil and set aside for later
- Whisk together the flour, pumpkin spice, baking powder and baking soda in a large bowl
- Mix in the eggs, pumpkin puree, melted butter and maple syrup until well combined. Gently fold in the chopped cranberries
- Pour the batter into the greased loaf pan. Use a spatula to flatten the top. Bake for about 50-55 mins, until a skewer inserted into the middle comes out clean
- Enjoy
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This post has been updated from the original October 2015 post to provide more information for readers.
Abbie says
This was pumpkin bread is wonderfully moist with bits of tangy brightness from the chopped cranberries. I especially like that it uses whole grain and natural sweetener. The recipe didn't specify what size loaf pan to use. I used 9x5 inches and baked for 55 minutes. Next time I will try an 8 1/2 × 4 inch to make a fuller loaf.
Ranjani says
If I were to replace maple syrup with sugar .how much should I can replace with
Donna says
Hi Ranjani, I have not made this with sugar so I am not sure. Keep in mind though, that the maple syrup as a liquid ingredient would add to the moistness of the bread, replacing it with sugar may mean you need to add some more liquid to make sure it doesn't end up too dry.
Karen Fry says
Looks lovely but I have fresh pumpkin not tins of puree. Do you think it will work if I roast then mash some pumpkin?
Cheers!
Donna1 says
Oh yes definitely Karen. I actually used mashed pumpkin in this one, I just listed canned pumpkin as most people are like to have it on hand (I push it through a sieve to make it super fine though)! Hope you enjoy 🙂
Karen Fry says
Cheers! I'm not sure tinned pumpkin is available in the UK but I've lots of my own pumpkins!
Razena | Tantalisemytastebuds.com says
I saw fresh cranberries in the supermarket the other day and had no idea what to do with them! This recipe seems like the perfect balance of sweet and tart. Thanks for sharing.
Whole Food Bellies says
You are very welcome Razena 🙂 I have another fresh cranberry recipe coming next week too - I am slightly addicted!
Rafeeda says
The bread looks so apt for breakfast! I loved the comment of your husband - true, no season for baking! 🙂 Thank you so much for coming by my little space...
Whole Food Bellies says
Haha yes he comments....not that he does any baking himself - he just likes to eat the results 🙂
Claudia | Gourmet Project says
How fun the baking experience in the USA! love your recipe, can't wait to try it!
Whole Food Bellies says
I know, it's a completely different kettle of fish Claudia - a nice change 🙂 Thank you for your kind words!
Helen @ Fuss Free Flavours says
How seasonal and delicious. We really do not embrace everything pumpkin in the UK. I think that we should.
Whole Food Bellies says
We don't in Australia either Helen - since moving to the U.S. I have been taking full advantage though 🙂
shobha says
Perfectly bakes pumpkin loaf.. feel like having a slice right away..
Whole Food Bellies says
🙂 Thanks Shobha!
Anne Murphy says
LOL at "baking season"!
But yes, it is the combination of the holidays and the cool weather... Many of us do bake year round - as you aid, the regular grocery stores certainly do have yeast and other supplies (Trader Joe's is useful but weird - they only sell things they know will move quickly) but even we are less likely to bake in the dog days of August... So much of the US gets so hot in summer that we just don't want to turn an oven on, especially for something small.
Then suddenly it turns cool and crisp, and we start planning for the holidays, and suddenly a recipe like yours looks extremely appealing!
Whole Food Bellies says
Haha thanks Anne 🙂 Oh I totally hear you about not wanting to bake in August - we are living in California atm, and the heat was just ridiculous!!