Pumpkin Cranberry Bread

This is the perfect breakfast, snack, or dessert to get you in the holiday spirit.

Believe it or not, using pumpkin as an ingredient in sweet recipes is somewhat foreign to me. In Russia, pumpkin is typically used in savory dishes, like squash is here. I was confused my first Thanksgiving when I saw my husband eating pumpkin pie. Like, why would you put squash in a pie? But over time, I’ve come around and now appreciate sweet pumpkin recipes. In fact, this bread is one of my favorites, especially since the combination of two traditional holiday flavors (pumpkin and cranberry) makes it perfect for both autumn and winter.


  • 3 cups organic whole wheat pastry flour
  • 1 1/2 tsp salt
  • 2 tsp baking soda
  • 1 1/2 tbsp pumpkin spice
  • 3 cups sugar
  • 4 eggs
  • 1/2 cup canola oil
  • 1/4 cup orange juice
  • zest from 1 orange
  • 1 can (15 oz) pure pumpkin
  • 1 cup dried cranberries


  1. Preheat oven to 350°F. Grease two 9″x5″ loaf pans.
  2. In a medium-sized bowl, mix flour, baking soda, salt, and pumpkin spice.
  3. In a large bowl, add sugar, eggs, canola oil, orange juice, orange zest, and mix well.
  4. Add dry mixture to wet mixture and stir until fully combined.
  5. Fold in cranberries.
  6. Portion evenly into the two greased loaf pans.
  7. Bake at 350°F for 50-60 minutes, until a toothpick comes out clean.

Enjoy with a cup of coffee or bring to your upcoming holiday gathering!

See how this recipe is made by watching the video below:

Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)

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