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
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.
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.
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.
Pumpkin and Fresh Cranberry Loaf
- 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
- 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
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.