Wholesome Pumpkin Cranberry Loaf is hearty, perfectly moist, and made in one bowl with golden wheat flour, a combo of light brown sugar + maple syrup, and the perfect amount of those warm spices. It smells like fall, tastes like the holidays, and is just sweet enough to balance the tang of fresh cranberries with the earthiness of pumpkin. Truly the feel-good loaf of the season.

One hand holds one of three slices from a loaf of pumpkin cranberry bread. The remaining loaf sits on a parchment-lined cutting board. Next to the cutting board are two small pumpkins, a kitchen towel, a bowl of fresh cranberries, and some loose cranberries strewn across the counter.

Pumpkin everything season? Fully here for it. I kind thought I couldn’t top my love for my Banana Pumpkin Bread (that I’ve now made so many times that I have the recipe fully committed to memory), but this Pumpkin Cranberry Loaf kind snuck into my recipe line up and might just become my new fall personality.

It’s hearty, cozy, and perfectly moist (yes, we’re saying it). Made in one bowl (because fall baking fun! Dishes, not so much) and sweetened with just enough maple syrup and brown sugar to keep things balanced. The cranberries bring that perfect little tang, and the pumpkin makes it taste like sweater weather in loaf form.

She’s not trying to be fancy. No glaze, no crumble topping, no twelve-step mixing process. Just that classic, feel-good bake that makes your house smell incredible and your mornings a little softer.This loaf was made for cozy weekends and snacky afternoons….the kind you slice while still slightly warm with butter or eat standing at the counter while debating whether you should share the rest. (You shouldn’t.)

All ingredients for cranberry pumpkin loaf sitting together on the counter before preparing and baking.
Get everything together! Make sure you use a nice thick canned pumpkin. Think “scoopable” not “applesauce” consistency.

Here. Let me show you how it’s done…

Jump to Recipe Instructions
Canned pumpkin, sugar, maple syrup, eggs, yogurt, oil, and vanilla are being whisked together by hand in a glass bowl. The glass bowl sits on the counter, surrounded by a bowl of flour, a small container of spices, a bowl of fresh cranberries, a kitchen towel, and some loose cranberries on the counter.
Whisk together the canned pumpkin, sugar, maple syrup, eggs, yogurt, oil, and vanilla in a medium bowl.
Baking powder, baking soda, pumpkin pie spice, and salt sit on top of the wet ingredients for pumpkin cranberry bread prior to mixing. The ingredients are in a glass mixing bowl. The glass bowl sits on the counter, surrounded by a bowl of flour, a small dish with some spice remnants, a bowl of fresh cranberries, a kitchen towel, a whisk on a small dish, and some loose cranberries on the counter.
Add the baking powder, baking soda, pumpkin pie spice, and salt.
Baking powder, baking soda, pumpkin pie spice, and salt are being whisked into wet ingredients for pumpkin cranberry loaf. The ingredients are being mixed in a glass mixing bowl. The glass bowl sits on the counter, surrounded by a bowl of flour, a small dish with some spice remnants, a bowl of fresh cranberries, a kitchen towel, a whisk on a small dish, and some loose cranberries on the counter.
Whisk together.
Flour is being mixed into the uncooked pumpkin cranberry batter with a rubber spatula. The batter is being mixed in a glass mixing bowl. The glass bowl sits on the counter surrounded by a small dish with some spice remnants, a bowl of fresh cranberries, a kitchen towel, a whisk on a small dish, and some loose cranberries on the counter.
Using a rubber spatula or large spoon, stir in the flour until just combined. Don’t overmix!
Cranberries are being folded into the uncooked pumpkin cranberry loaf batter using a rubber spatula. The batter is in a glass mixing bowl. The glass bowl sits on the counter next to a bowl of fresh cranberries, a kitchen towel, and some loose cranberries on the counter.
Fold in the chopped cranberries.
A parchment-lined loaf pan filled with uncooked pumpkin cranberry loaf batter sits on a countertop. Next to the loaf pan sits a bowl of fresh cranberries, a kitchen towel, and some loose cranberries on the counter.
Grease or line a 9 x 5-inch loaf pan with parchment paper and pour the batter into the pan.
A parchment-lined loaf pan filled with baked pumpkin cranberry loaf batter sits on a countertop. The loaf pan sits atop a kitchen towel on a countertop. Next to the loaf pan sits a bowl of fresh cranberries and some loose cranberries on the counter.
Bake for 55-65 minutes. At the 30-minute mark, loosely cover the loaf with foil to prevent the top from browning before the inside is done.
One hand is holding one of three slices of pumpkin cranberry bread sitting on a parchment-lined plate. The remaining loaf sits on a parchment-lined cutting board. Next to the cutting board on the counter sits a small pumpkin, a kitchen towel, and a bowl of fresh cranberries.
Cool the loaf in the pan for a bit before removing from the pan. Let it cool a little longer and then slice!

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5 from 3 votes

Wholesome Pumpkin Cranberry Bread

Yield: 12 slices
Prep Time: 15 minutes
Cook Time: 55 minutes
Cuisine: American
Course: Breakfast
Author: Taesha Butler
Wholesome Pumpkin Cranberry Loaf is hearty, perfectly moist, and made in one bowl with golden wheat flour, a combo of light brown sugar + maple syrup, and the perfect amount of those warm spices. It smells like fall, tastes like the holidays, and is just sweet enough to balance the tang of fresh cranberries with the earthiness of pumpkin. Truly the feel-good loaf of the season.
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Ingredients
 

  • ¾ cup canned pumpkin puree, I used a thicker puree, like Libby. If your puree is thinner with an applesauce consistency, reduce to ⅔ cup
  • ⅓ cup light brown sugar , or coconut sugar
  • ⅓ cup maple syrup
  • 2 large eggs
  • ⅓ cup plain Greek yogurt, low fat or full-fat
  • ¼ cup avocado oil, or a neutral tasting oil
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoon pumpkin spice
  • ½ teaspoon kosher salt
  • 1¾ cup white whole wheat flour, Sub: use half whole wheat + half all-purpose (¾ cup + 2 Tbsp of each)
  • 1 cup (129 g) cranberries, roughly chopped after measuring. If using frozen, be sure to defrost and drain off extra water before adding to the batter.

Instructions
 

  • Preheat the oven to 350℉. Grease a 9×5-inch heavy-weight steel loaf pan or line it with parchment paper.
  • To a medium bowl, add the canned pumpkin, sugar, maple syrup, eggs, yogurt, oil, and vanilla. Whisk together
  • Add baking powder, baking soda, pumpkin pie spice and salt to the bowl. Whisk into the wet ingredients.
  • Add the flour to the bowl and use a rubber spatula or large spoon to mix in the dry ingredients until just combined. Do not over mix, as that can lead to a dense loaf.
  • Fold in chopped cranberries.
  • Bake in the preheated oven for 55-65 minutes, loosely covering your loaf at the 30-minute mark to prevent the top from browning too much before the inside is baked through.
    Every oven bakes a bit differently (hence the time range), so start checking your bread at the 55-minute mark. If you have a kitchen thermometer, cook until the bread has an internal temperature of 200℉. This will ensure it is cooked through, but not overcooked…meaning you'll have perfectly moist bread!
  • Allow to cool for 15 minutes in the pan then transfer the loaf to a cooling rack to cool for 20 minutes before enjoying.
  • Slice into 12 pieces. Once totally cool, the loaf can be stored in an airtight container in your refrigerated for 4-5 days. You can also freeze it for up to 2 months.
Serving: 1slice, Calories: 174kcal, Carbohydrates: 27g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 31mg, Sodium: 196mg, Potassium: 100mg, Fiber: 3g, Sugar: 13g, Vitamin A: 2437IU, Vitamin C: 2mg, Calcium: 65mg, Iron: 1mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.