Name: Cranberry Pumpkin Bread Recipe
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 3 ¾ cups flour; 3 cups sugar; 4 teaspoons pumpkin pie spice; 2 teaspoons baking soda; 1 teaspoon salt; 4 eggs; 15 ounces pumpkin puree (1 can); ½ cup canola oil; 2 cups frozen cranberries (thawed); 1 cup milk chocolate chips

How to Make Cranberry Pumpkin Bread

Preheat oven to 350℉.

In a large bowl, sift together flour, sugar, pumpkin pie spice, baking soda and salt.

In another smaller bowl, whisk together eggs, pumpkin and canola oil. Pour these ingredients into your dry ingredient mixture. Mix until just combined (don’t overmix!)

Fold in cranberries and chocolate chips.

Pour evenly into two 9×5″ bread pans. Bake for 65-80 minutes, until a toothpick inserted into the center comes out clean. Let it cool for a few minutes before removing from baking pans and transferring to a wire rack to cool completely.

A close-up view of a sliced loaf of berry bread, showing a golden-brown crust and speckled with pieces of red berries.

Recipe Notes

You can bake this bread with fresh or frozen cranberries. Use the same amount and bake for the same amount of time.

Cranberries are seasonal (October through December), but they freeze well. When you thaw your cranberries, drain any excess fluid before adding to the batter.

This bread can be customized with the following additions: dark chocolate chips, chopped walnuts, or pecans.

If converting this recipe to muffins, adjust the baking time.

If you want to make it a sweeter treat, top it with cream cheese frosting. Use the cream cheese frosting we pair with our Pumpkin Cupcakes.

Storage Suggestions

Room Temperature: Store leftover Cranberry Pumpkin Bread in an airtight container or ziplock bag at room temperature for up to 5 days.

Refrigerator: Store leftover bread in an airtight container or ziplock bag for up to 7 days in the refrigerator.

Freezer: Wrap the loaf or individual slices in 3-4 layers of plastic wrap, and place in a large freezer bag. Store bread in the freezer for up 3 months. Thaw at room temperature overnight.

Explore More Delicious Pumpkin Bread Recipes

We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.

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Questions & Reviews

shirley says:

Can you use fresh cranberries?
Pam says:

I was looking for a recipe to use some leftover pumpkin. I had slightly more than 1/2 of a 15 oz can, so I halved this recipe. I also used chopped walnuts instead of chocolate chips. I had fresh cranberries, which I cut in half. This bread turned out deliciously tender and had just the right amount of sweetness to counter the tart cranberries. I will definitely make it again! Thanks for sharing!
Jennifer Bowman says:

Making this tonight and have one comment, when baking you should always add dry to wet. I used dry cranberries because I didn't realize how low my frozen cranberries had gotten and I have already made my sauce for Thursday. And chocolate chunks.