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Pumpkin orange cranberry bread

Delicious pumpkin orange cranberry bread. Great addition to your  Thanksgiving table. Perfect fall themed quick bread. I used fresh berries and orange juice to  brings out maximum flavor.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 9 serving
Author: Swathi (Ambujom Saraswathy)


  • 1 ¾ cup + 2 tablespoon all purpose flour
  • 1 ½ cup sugar
  • 2 teaspoon pumpkin spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ¾ cup pumpkin puree
  • 1 cup fresh cranberries chopped into halves
  • ¼ cup + 2 tablespoon orange juice
  • Zest of one orange
  • ¼ cup canola oil


  • Pre heat oven to 350F Line 9x5 loaf pan with parchment paper and set aside.
  • In a bowl add 1 ¾ cup flour, salt, baking powder, baking soda, pumpkin pie spice and mix well.
  • In a bowl add egg and oil and lightly beat well.
  • In a bowl add halved cranberries and 2 tablespoon flour and mix well. This will prevent the cranberries from sinking down while baking.
  • To this add sugar, pumpkin puree, egg and oil mixture to flour mixture and combine well.
  • Finally fold in cranberries and transfer to prepared baking pan. Bake it at 350F for about 50 minutes or until tooth pick comes out clean.
  • Slice them only when it is completely cooled.