Cranberry Pumpkin Bread tastes delicious during the fall and winter months. It features multi-grain flours, plenty of fall spices, and dried cranberries. It is the best healthy pumpkin bread. Thick slices taste delicious toasted for breakfast with a slather of butter. Read on to learn everything you need to know about making this Pumpkin Bread with Cranberries.
Making this Cranberry Pumpkin Bread
Want to experiment with Grinding Your Own Flours and Using Whole Grains? This recipe for Multi-Grain Pumpkin Cranberry Bread is a great place to start!
This recipe features white whole wheat, spelt, barley, and oat flours!
While I’ve already made some headway with a few of my 2012 goals, I still have a couple more that I need to get to work on. This January for the Eat Well, Spend Less Series we’re taking a look at our 2012 Food Resolutions. How does this relate to Multi-Grain Pumpkin Cranberry Bread?
One of my 2012 Food Resolutions is to eat a larger variety of grains. I mentioned that our family is great about using freshly ground white whole wheat flour as a substitute in many of our favorite baking recipes.
Last year I adapted our family’s favorite waffle recipe to create “Healthier” Whole Wheat Waffles, a recipe we still enjoy quite frequently and feel much better about eating.
But I’d like to take it a step further. I want to experiment with using other grains besides whole wheat to bake with. I came up with this delicious recipe for Multi-Grain Pumpkin Cranberry Bread.
Tools to Prepare this Pumpkin Bread with Dried Cranberries
You’ll need a few different kitchen tools to prepare this pumpkin cranberry bread recipe. I recommend that you have the following items on hand:
- Measuring Spoons and Cups – to measure the ingredients for the recipe.
- Microwave Safe Bowl or Glass Measuring Cup – to melt the butter.
- Large Mixing Bowl – you’ll want a large bowl to combine the dry ingredients.
- Medium Sized Mixing Bowl – to combine the liquid ingredients.
- Wire Whisk – to whisk the wet ingredients together.
- Silicone or Rubber Spatula – to stir the pumpkin bread batter and scrape the sides of the bowl.
- Parchment Paper – to line the baking pans.
- Standard Sized Loaf Pans – to bake the dried cranberry pumpkin bread.
- Wire Racks – to cool the baked loaves.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
What’s in this Pumpkin Bread Recipe
This moist pumpkin bread is delicious and full of all the amazing fall flavors. Here’s what you’ll need to prepare it:
Pumpkin Cranberry Bread Wet Ingredients
- Melted Butter
- Large Eggs
- Vanilla Extract
- Pumpkin Puree
Cranberry Pumpkin Bread Dry Ingredients
- Spelt Flour
- White Whole Wheat Flour
- Barley Flour
- Oat Flour
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Dried Cranberries
What Can I Use Instead of Cranberries
If you don’t want to use dried cranberries, or don’t have any, chocolate chips would be the perfect addition to this pumpkin bread recipe.
Can I Substitute Pumpkin Pie Spice?
Yes! You can definitely use pre-mixed pumpkin spice seasoning instead of measuring the individual spices. You should use 4 1/2 teaspoons in place of the cinnamon, nutmeg, allspice, ginger, and cloves. You should still add the 1/8 teaspoon cardamom.
For the complete ingredient list and detailed instructions to make this pumpkin cranberry bread, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Cranberry Pumpkin Bread
First, preheat the oven. After that, line pan(s) with parchment paper or grease with butter. Then, combine flour (all varieties) with the baking soda, salt, spices, granulated sugar, and brown sugar. Whisk well to ensure ingredients are fully combined.
After that, in another mixing bowl, combine the butter, milk, eggs, vanilla extract, and pumpkin puree. Next, pour the pumpkin mixture into the flour mixture. Gently stir to combine. Then, fold in the cranberries.
Transfer batter into prepared loaf pan or pans (depending on the size and number you plant to bake). Bake until a toothpick comes out clean. Cool loaves of bread in pans on a wire rack.
Tips for Making this Multi-Grain Pumpkin Bread with Cranberries
Intimidated by baking with whole grains and flours other than all-purpose flour? Believe me – I was too! So I thought I’d offer a few of my tips. Check them out here: Tips for Whole Grain Baking.
Make sure you’re using pure pumpkin puree if you plan to use canned pumpkin. Don’t use pumpkin pie filling – it has lots of other ingredients added. If you like, make your own pumpkin puree: How to Make Homemade Pumpkin Puree.
Stir gently, just until the wet ingredients and dry ingredients are combined. You don’t want to beat the batter when making quick bread, like this dried cranberry pumpkin loaf recipe.
Try different sized loaves. Make a large loaf of pumpkin bread or several mini loaves, but keep an eye on the bake time. Smaller loaves will bake significantly faster while large loaves may take longer than the listed bake time.
Can I Make this Dairy-Free?
I have not tested this pumpkin quick bread with any dietary substitutions, but my recommendation would be to use unsweetened oat milk in place of the cow’s milk.
Then, try using a mild flavored cooking oil instead of melted butter. If it is a dairy intolerance and not an allergy, some people can get away with using Ghee instead of butter because the milk fats are removed.
I would not use coconut oil as the flavor is too pronounced.
Try this Cranberry Pumpkin Bread at Home
Next time you’re looking for new pumpkin bread recipes to try, give this Cranberry Pumpkin Bread a try! Did you think it was the perfect addition to pumpkin season? Leave a comment below and give it a review for others to see what you thought of this great recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this Pumpkin and Dried Cranberry Bread!
More Healthy Pumpkin Recipes to Try
Oatmeal Pumpkin Smoothie is the perfect way to celebrate fall with your kids! Pumpkin smoothies are easy to prepare, super healthy and full of all your favorite fall spices.
Pumpkin and Turkey Black Bean Chili is a great fall chili recipe with tons of flavor. Even better, it’s super easy to make!
Celebrate fall with these easy to make Pumpkin Chai Chocolate Chip Granola Bars featuring oats, real pumpkin puree, chai spices, mini chocolate chips, and pepitas.
Pumpkin Baked Oatmeal is a great make-ahead oatmeal recipe with all the delicious flavors of your favorite pumpkin pie while still providing great nutritional value to start your morning off right.
Still Want More Pumpkin?
Be sure to check out these 25 Pumpkin Recipes to Try this Fall – So, if like me, you have a pumpkin hoarding problem you now have a very good excuse. I’ve just shared my favorite Pumpkin Recipes for you to try this fall.
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Have you ever made pumpkin bread with cranberries?
Cranberry Pumpkin Bread
- 1 2/3 cup Spelt Flour
- 2/3 cup White Whole Wheat Flour
- 1/3 cup Barley Flour
- 1/3 cup Oat Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 2 1/2 teaspoons Ground Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Allspice
- 3/4 teaspoon Ginger
- 1/4 teaspoon Cloves
- 1/8 teaspoon Cardamom
- 1 cup Granulated Sugar
- 3/4 cup Brown Sugar
- 1 cup dried cranberries
- 4 Large Eggs, beaten
- 1/2 cup Unsalted Butter, melted
- 1/2 cup Milk
- 1 teaspoon Vanilla Extract
- 1 - 15 ounces can Pumpkin Puree
- Preheat the oven to 375 degrees F.
- Prepare 1 or 2 loaf pans, depending on the size you have, by lining them with parchment paper or greasing them with butter. I have a nice large pan that fits all the batter in. Set aside
- In a large mixing bowl, combine the spelt flour, white whole wheat flour, barley flour, oat flour, baking soda, salt, ground cinnamon, nutmeg, allspice, ginger, cloves, and cardamom. Whisk to combine until well sifted.
- Add the granulated sugar and brown sugar to the flour mixture. Stir to mix well. Set aside.
- In another mixing bowl, beat the eggs. Then, add the melted butter, milk, vanilla extract, and pumpkin puree. Whisk until thoroughly combined.
- Make a well in the center of the dry ingredients. Pour in the pumpkin mixture and stir with a wooden spoon until mixed. Don't over beat, just stir until it is combined and there are no dry spots left.
- Then, gently fold in the cranberries.
- Add batter to the prepared pan(s). Bake at 375 degrees F until a toothpick comes out clean. A standard sized loaf pan will take about 50-70 minutes to bake all the way through.
- Transfer the pan to a wire cooling rack to cool to room temperature before removing bread from the pan.
I lowered the sugar, some similar recipes use up to 3 cups of sugar. I, however, wanted this to be more of a breakfast bread than a dessert bread. Feel free to increase the sugar if you desire.
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Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 205Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 42mgSodium 242mgCarbohydrates 37gFiber 3gSugar 20gProtein 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Friday 4th of October 2013
I just did this I just used 1 cip of unrefined cane sugar plus 2 tablespoon and sweet potato purée from scratch, is in the oven righnow and it looks delicious
Thursday 17th of May 2012
This looks so good! I've printed it, and have the barley flour sitting in my refrigerator just waiting.
Wednesday 1st of February 2012
I've been loving my grains lately, and this bread looks awesome. I especially love all the spices in it!
Tuesday 31st of January 2012
This bread looks so yummy, Katie! You always have the best tips, my friend. Love the new look too on the blog :) xoxo
Tuesday 31st of January 2012
Just had to share this with you! A friend introduced me to Bread Beckers in Woodstock, GA, and they are a wonderful resource for learning how to get started milling your own wheat/grain and baking your own bread. I started milling my own wheat in July of '11 and have just been making quick breads - muffins and pancakes. I think the number 1 reason you should grind your own wheat is for the nutrition. Bread Beckers has co-ops across the country, and they have instructional videos on their website. Bread Making 101 is probably where I would start. Glad this trend is catching on!