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+ servings
Whole wheat pumpkin bread with fresh cranberries
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4 from 24 votes

Pumpkin and Fresh Cranberry Loaf

Pumpkin and Fresh Cranberry Bread is just perfect with a cup of tea on a cool Fall day. Naturally sweetened, moist and delicious.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Bread
Cuisine: Sweet
Keyword: cranberry bread
Servings: 8 serves
Calories: 196kcal
Author: Whole Food Bellies


  • 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
  • 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
  • Enjoy


Calories: 196kcal | Carbohydrates: 28.3g | Protein: 4.9g | Fat: 7.3g | Saturated Fat: 3.9g | Cholesterol: 56mg | Sodium: 176mg | Fiber: 3.4g | Sugar: 8.6g