This Pumpkin Cranberry Bread with Walnuts is a cozy autumn treat that captures everything we love about pumpkin desserts, easy pumpkin bread recipes, and warm fall flavors. Bursting with tart cranberries, crunchy walnuts, and spiced pumpkin aroma, it’s the ideal quick bread for breakfast, gifting, or cozy evenings with tea. Plus, it’s an effortless bake that comes together in one bowl.
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Super moist crumb
- Festive cranberry flavor
- Easy one-bowl recipe
- Perfect for gifting
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8–10 slices
Ingredients List
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup fresh or dried cranberries
- ½ cup chopped walnuts
Kitchen Tools You’ll Need
- Large mixing bowl
- Medium bowl
- Whisk
- Rubber spatula or wooden spoon
- 9×5-inch loaf pan
- Measuring cups & spoons
- Cooling rack
How to Make Step-by-Step
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
Step 3: Combine Wet Ingredients
In a large bowl, whisk pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and creamy.
Step 4: Blend and Fold
Add dry ingredients to wet ingredients, stirring just until combined. Gently fold in cranberries and chopped walnuts—avoid overmixing.
Step 5: Bake
Pour batter into the prepared loaf pan. Smooth the top and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Pumpkin Cranberry Bread with Walnuts
Equipment
- Mixing bowl
- Loaf pan
- Whisk
- Spatula
- Measuring cups
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup pumpkin purée
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup cranberries fresh or dried
- ½ cup walnuts chopped
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk pumpkin, sugars, oil, eggs, and vanilla until smooth.
- Add dry ingredients to wet and stir until combined. Fold in cranberries and walnuts.
- Pour into pan and bake 50–60 minutes or until toothpick comes out clean.
- Cool 10 minutes, then transfer to a rack to cool completely.
Nutrition
Variations to Try
- Add chocolate chips for a dessert twist.
- Swap walnuts for pecans or almonds for a softer crunch.
Storage Tips
- Store at room temperature for up to 3 days wrapped in plastic wrap.
- Refrigerate for up to 1 week for freshness.
- Freeze slices individually for up to 3 months just thaw overnight before serving.
Pro Tips
- Don’t overmix the batter; it keeps your bread tender.
- For extra moisture, add a spoon of Greek yogurt or applesauce.
- Toast nuts lightly before mixing for richer flavor.
- Drizzle with cream cheese glaze for a bakery-style finish.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 245
- Protein: 5g
- Carbohydrates: 34g
- Fat: 11g
- Fiber: 2g
- Sugar: 18g
Disclaimer: Nutrition facts are estimates and may vary based on ingredients used.
FAQs
Can I use canned pumpkin?
Yes, 100% pure canned pumpkin works perfectly just avoid pumpkin pie filling.
Can I make this gluten-free?
Absolutely, use a 1:1 gluten-free flour blend designed for baking.
Can I use frozen cranberries?
Yes, no need to thaw just toss them in with a bit of flour to prevent sinking.
Can I add cream cheese filling?
Yes! Layer half the batter, add a cream cheese swirl, and top with remaining batter for a decadent twist.
Closing Notes
This Pumpkin Cranberry Bread with Walnuts is everything fall baking should be warm, spiced, and easy. Whether you’re hosting friends or want a cozy treat, this loaf is your go-to for seasonal comfort. Serve it with coffee, gift it for the holidays, or enjoy it warm from the oven.
