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1 hour hr 20 minutes mins
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This Cranberry Pumpkin Bread has a little bit of tartness with each bit of cranberry, but just enough sweetness with the chocolate chips. It’s a bread we’ll be making from now until Christmas!
I love fall flavors – especially when they’re served warm! This cranberry pumpkin bread has just a little bit of tartness with each bit of cranberry, but just enough sweetness with the chocolate chips.
It’s a bread we’ll be making from now until Christmas- and if you have frozen cranberries, you can have them all year long.
How to Cook with Cranberries
- You can use fresh cranberries instead of frozen. Use the same amount, and you can cook it for the same time.
- Cranberries are seasonal (October – December) but freeze well. Buy extra to have on hand year round.
- When you thaw your cranberries, drain any excess fluid off before adding to the batter.
More Tips When Making Cranberry Pumpkin Bread
- Give dark chocolate chips a try.
- You can also add chopped walnuts or pecans.
- You could also try making these in a muffin tin, just decrease your cooking time!
- Top it with cream cheese frosting and you’ve got cranberry pumpkin cake. Use the cream cheese frosting we pair with our Pumpkin Cupcakes.
- Great for breakfast, snack, dessert, or sharing with friends and neighbors.
WATCH HOW TO MAKE 3 EASY 3 INGREDIENT PUMPKIN DESSERTS
Looking for more pumpkin desserts? Well you are in luck. Today on ourYoutube Channel, we are showing you how to make 3 Easy 3 Ingredient Pumpkin recipes.
Each recipe on our channel and blog is tried and true, so you know they will be tasty.
We take you through each recipe, step by step, and show you exactly how to make it. Watch how to make these simple and delicious recipes, here:
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LOOKING FOR MORE PUMPKIN RECIPES?
- Pumpkin Dump Cake
- Pumpkin Chocolate Chip Pancakes
- Baked Pumpkin Spice Donut Holes
- Pumpkin Snickerdoodle Cookies
- Cream Cheese and Pumpkin Roll Bars
- Pumpkin Zucchini Bread
- The BEST Pumpkin Chocolate Chip Bread
Serves: 8
Cranberry Pumpkin Bread Recipe
This cranberry pumpkin bread wraps up all your favorite fall flavors into one!
Prep Time 15 minutes mins
Cook Time 1 hour hr 5 minutes mins
Total Time 1 hour hr 20 minutes mins
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Ingredients
- 3¾ 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
Instructions
Preheat oven to 350 degrees.
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.
Notes
- You can use fresh cranberries instead of frozen. Use the same amount, and you can cook it for the same time.
Nutrition
Calories: 680 kcal · Carbohydrates: 125 g · Protein: 9 g · Fat: 17 g · Saturated Fat: 2 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 82 mg · Sodium: 601 mg · Potassium: 211 mg · Fiber: 3 g · Sugar: 77 g · Vitamin A: 8394 IU · Vitamin C: 2 mg · Calcium: 43 mg · Iron: 4 mg
Equipment
Large Mixing Bowl
Small Mixing Bowl
Whisk
9×5 loaf pans (2)
Recipe Details
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Join The Discussion
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shirley says:
Can you use fresh cranberries?
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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!
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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.
About The Author:
Steph Loaiza
Steph lives in Southern California with her husband, Andrew, and her five kids: twin girls and 3 boys. She going to Disneyland with her family and reading in her spare time.
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