This Pumpkin Bread is a quick bread recipe made with pumpkin puree, fall spices and a sprinkling of dried cranberries. It is great for holiday trays, snacks, or enjoy a couple of slices for breakfast with a cup of steaming hot coffee.

Sliced Pumpkin Bread with Dried Cranberries

An Annual Fall Food Ritual

I love pumpkin. Some of my favorite pumpkins treats are these Pumpkin Spice Cinnamon Buns and Pumpkin Biscotti. I also love to make this Pumpkin Bread recipe with dried cranberries every fall. It is a delicious fall quick bread that warms the home and fills it with a welcoming, comforting aroma. It is moist, tender and full of flavor. 

Baking in general is brings that comforting feeling, but there is something about fall and the warmth of fall foods such as pumpkin, being baked in with warm spices that just makes the soul feel comforted.

Things Needed To Make Pumpkin Bread

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Canned Pumpkin Puree: Be sure to get the pure pumpkin puree, not the pumpkin pie mix.

Sweet spices: cinnamon, nutmeg, cloves, and ginger or a pumpkin pie spice blend.

Applesauce: go with what you prefer here. I like to use unsweetened applesauce.

2- (1.5 quart) glass loaf pans

Tips and Substitutions

  • If choosing to use a non-stick cooking spray, one that is made specifically for baking is the best one to use. It sprays a coat of oil and flour.
  • Reserve 1/4 cup of the flour and toss with the dried cranberries. This coats the cranberries and prevents them from clumping together in the bread.
  • Substitute applesauce for oil (using 1 cup of applesauce and no oil).
  • Substitute dried raisins in place of the cranberries
  • Use 1 tablespoon of Pumpkin Pie Spice Blend in place of the spices.

More Pumpkin Recipes To Enjoy

Praline Pumpkin Muffins

Paleo Pumpkin Muffins

Pumpkin Dutch Baby

Pumpkin Spice Cake Roll

Soft Pumpkin Cookies with Butter Rum Frosting

Pumpkin Chocolate Bread Pudding

Pumpkin Spice Latte Cookies

pinnable image for pumpkin bread

*If you made this recipe for Pumpkin Bread with Dried Cranberries, please give it a star rating*

Pumpkin Bread
Yield: 2 Loaves

Pumpkin Bread

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

A pumpkin spice quick bread loaf sprinkled with dried cranberries.

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup dried cranberries

Instructions

  1. Preheat the oven to 350 degrees F. Grease and flour (2) 1.5 quart loaf pans or coat well with non-stick cooking spray.
  2. In a mixing bowl, whisk together the pumpkin puree, eggs, oil, water, and sugar until well blended.
  3. In a separate mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  5. Bake for 50 minutes or until when a toothpick inserted in center comes out clean. Cool on a cooling rack for 15 minutes before removing from the bread pan.

Notes

Tips and Substitutions

  • If choosing to use a non-stick cooking spray, one that is made specifically for baking is the best one to use. It sprays a coat of oil and flour.
  • Reserve 1/4 cup of the flour and toss with the dried cranberries. This coats the cranberries and prevents them from clumping together in the bread.
  • Substitute applesauce for oil (using 1 cup of applesauce and no oil).
  • Substitute dried raisins in place of the cranberries
  • Use 1 tablespoon of Pumpkin Pie Spice Blend in place of the spices.

Nutrition Information

Yield

32

Serving Size

1 slice

Amount Per Serving Calories 175Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 23mgSodium 188mgCarbohydrates 33gFiber 1gSugar 21gProtein 2g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

Did you make this recipe?

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About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

19 Comments

  1. Cristine October 24, 2008 at 5:21 am - Reply

    Mmmmm! I love pumpkin bread!

  2. Jessie October 24, 2008 at 12:17 pm - Reply

    Oh, that looks divine! It’s cold this morning. I’d like two pieces of this toasted, please, with as much butter as they can hold.

    +Jessie
    a.k.a. The Hungry Mouse

  3. Megan October 24, 2008 at 12:43 pm - Reply

    Pumpkin bread or pumpkin muffins for the weekend. You have created quite a dilemma for me. You know I’m a Libra and have a hard time with decisions. LOL

  4. Robin Sue October 24, 2008 at 1:44 pm - Reply

    Anything with cloves has my vote! Great looking pumpkin bread!

  5. Flourchild October 24, 2008 at 1:48 pm - Reply

    We are thinking alike again!! Im making pumpkin bread today too and a few people asked me to post my recipe. I have used it for years and it’s still my favorite. Your bread recipe looks so good. I love the applesauce addition. My recipe has 3 cups of sugar too.

  6. SUGAR BETTY October 24, 2008 at 3:45 pm - Reply

    Thanks, Honey B. I have drool all over my shirt now. 🙂 I am making this SOON. Yay for pumpkins!

  7. nicole October 24, 2008 at 4:12 pm - Reply

    Yummy! I don’t think you can go wrong with pumpkin bread.

  8. cakewardrobe October 24, 2008 at 4:27 pm - Reply

    Smelling the words just inspires me enough to make this yummy pumpkin bread!

  9. Stephanie October 24, 2008 at 4:53 pm - Reply

    That looks wonderful! I love the smell of pumpkin baked goods in the oven. I just made some pumpkin apple muffins yesterday that were fantastic, and they smelled just the way you described. Yay for pumpkin and fall comfort baking!

  10. Zesty Cook October 24, 2008 at 5:12 pm - Reply

    Looks amazing I wish I could have two slices!

  11. Elra October 24, 2008 at 5:41 pm - Reply

    Sounds really comforting indeed! Delicious…

  12. Jo October 24, 2008 at 6:09 pm - Reply

    oh that looks great! I want some! 🙂

  13. Vera October 24, 2008 at 7:42 pm - Reply

    This one looks so homey and delicious!

  14. Michele October 24, 2008 at 9:51 pm - Reply

    I can never get enough pumpkin! I love it year ’round. I’ll post my pumpkin coffee cake just for you and Grumpy on Monday. 🙂

  15. Pam October 24, 2008 at 10:57 pm - Reply

    I love, love, love pumpkin bread. I think I may have to bake some this weekend.

  16. averagebetty October 25, 2008 at 6:49 pm - Reply

    This looks delicious and so simple! Thanks HoneyB!

  17. Matt October 26, 2008 at 1:39 am - Reply

    What is it about the aroma of cinnamon, cloves, nutmeg, and ginger that just makes me want to stay at home, read a book, and just putter around? This recipe looks delicious!

  18. White on Rice Couple October 26, 2008 at 9:44 pm - Reply

    I just love pumpkin bread too. Your pictures have me craving it so much, it’s been a while since i’ve had some. I suppose it’s time to start baking it. Thanks for the recipe!

  19. Laura October 27, 2008 at 12:04 am - Reply

    I can never have too many pumpkin bread recipes. This looks great.

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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