Delicious Cranberry Pumpkin Bread Recipe – Perfect for Fall!

Imagine the crisp fall air hitting your face as you make your way to your favorite bakery. You step inside and the heavenly smell of freshly baked bread envelopes you. You can’t resist grabbing a loaf of pumpkin bread from their display, and as you take a bite, you’re transported to the heart of New England in the fall.

Well, now you don’t have to wait for your next visit to the bakery because I have a recipe that will take you to that exact same place – the New England Harvest Cranberry Pumpkin Bread. This delicious bread is a combination of two classic fall flavors: pumpkin and cranberry. It’s perfect for those chilly mornings or cozy evenings when all you want is something warm and comforting.

Baking this bread will fill your home with aromas of cinnamon, ginger, nutmeg, allspice, and vanilla extract. The cranberry topping adds a burst of tanginess that complements the sweetness of pumpkin perfectly. It’s versatile enough to be served with coffee for breakfast or enjoyed as dessert after dinner.

Within this recipe article, I’ll walk you through step by step process so that you can bake this New England Harvest Cranberry Pumpkin Bread in your own kitchen. So pull out your baking tools and let’s get started on creating an unforgettable autumn experience!

Why You’ll Love This Recipe

New England Harvest Cranberry Pumpkin Bread
New England Harvest Cranberry Pumpkin Bread

Picture this: It’s a crisp autumn day in New England, the leaves are changing colors and the air is filled with the scent of fresh pumpkin and cranberries. You want nothing more than a warm, comforting treat to snack on while you curl up with a good book. Look no further, because this New England Harvest Cranberry Pumpkin Bread recipe is exactly what you need.

First of all, let’s talk about the flavor. The combination of pumpkin and whole berry cranberry sauce creates a uniquely delicious taste that’s perfect for fall. But that’s not all – we’ll also be adding ginger, allspice, nutmeg, cinnamon, and vanilla extract to really enhance those warm and cozy flavors. This bread is so aromatic, it will make your entire house smell amazing.

The texture is equally as wonderful. The bread is moist but not too dense, making for a lovely crumbly texture. The fresh cranberries add pops of juicy tartness that balance out the sweetness of this loaf perfectly.

But what really sets this recipe apart from other pumpkin bread recipes out there is the addition of glazed cranberry topping. It adds an extra layer of sweetness and tanginess to an already incredible bread. Trust me when I say that you won’t be able to resist this glaze – I may or may not have been licking my spoon after making it.

Finally, let’s talk about ease of preparation. This recipe is so simple to follow and only requires basic kitchen equipment. You’ll have scrumptious cranberry pumpkin bread smelling up your home in no time at all! Plus, it’s a great way to use up any leftover pumpkin puree you may have from other autumnal recipes.

In conclusion, if you’re looking for something sweet and comforting to enjoy on those chilly fall days, this New England Harvest Cranberry Pumpkin Bread is exactly what you need. Its delicious flavor, incredible texture, delectable glaze and easy preparation make it the perfect addition to any harvest kitchen cookbook!

Ingredient List

 Slice into this warm and cozy New England Harvest Cranberry Pumpkin Bread.
Slice into this warm and cozy New England Harvest Cranberry Pumpkin Bread.

Here are all the ingredients you’ll need for this New England Harvest Cranberry Pumpkin Bread recipe:

Dry Ingredients:

  • 2 cups all-purpose flour
  • 3 cups white granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 4 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt

Wet Ingredients:

  • 1 (15 oz.) can of pumpkin puree
  • 1/2 cup whole berry cranberry sauce
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon vanilla extract

In addition to these ingredients, you can also choose to add any mix-ins like fresh cranberries, dried cranberries, or pecans. The possibilities are endless!

The Recipe How-To

 Baked with love, this is the perfect treat to share with family and friends.
Baked with love, this is the perfect treat to share with family and friends.

Now that we got the ingredients list out of the way, let’s begin with the fun part – making the New England Harvest Cranberry Pumpkin Bread!

Preparing the Batter

  1. Preheat your oven to 350°F (180°C) and grease your 9×5-inch loaf pan or use parchment paper if preferred.
  2. In a large mixing bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of baking soda, 2 teaspoons of pumpkin pie spice, 1 teaspoon of salt, 1 tablespoon of cinnamon, and 4 teaspoons of baking powder.

Tip: Combine the dry ingredients ahead of time for faster prep.

Adding the Wet Ingredients

  1. Add 2 cups of pumpkin puree, 1/2 cup whole cranberry sauce, 1 cup vegetable oil, 3 cups sugar, 4 eggs, and 1 tablespoon* vanilla extract into a separate mixing bowl.

Note: Be careful not to add undercooked pumpkin as it will negatively affect the outcome. Make sure you are using pumpkin puree as stated in the recipe ingredients.

  1. Stir wet ingredients until smooth.

Mixing the Batter

  1. Pour the wet mixture into your previously mixed dry ingredients.

Tip: Scraping out every bit of batter from your mixing bowl helps avoid any uneven distribution during baking.

  1. Mix all together until evenly combined.

Adding Fresh Cranberries

  1. Fold in 1 cup fresh or dried cranberries into your batter.

Note: If you want to make a cranberry pecan pumpkin bread or use other nuts instead, this is where you would add them at this step.

Baking and Cooling

  1. Pour your batter into your greased (9×5-inch) loaf pan.

Tip: Tap the pan gently on a countertop to remove any air bubbles from inside the batter before baking.

  1. Bake for 75-85 minutes or until a toothpick inserted in the center comes out clean and let it cool for 15-20 minutes on a wire rack.
  2. Once cooled completely slice and serve!

Congratulations! You’ve completed your Cranberry Pumpkin Bread recipe! Cut through its tenderly moist layers packed with flavors unique to New England fall harvest kitchens inspired by esteemed Harvest Kitchen cookbook author; Christine Burns Rudalevige!

Enjoy with a cool refreshing drink showcasing those lovely autumn colors like spiced apple cider – or even coffee!

Substitutions and Variations

 Classic autumn flavors come alive in every bite of this delicious pumpkin bread.
Classic autumn flavors come alive in every bite of this delicious pumpkin bread.

When it comes to baking, there’s always room for creativity and experimentation. If you’re feeling adventurous, try these substitutions and variations to put a spin on our New England Harvest Cranberry Pumpkin Bread recipe:

– Instead of whole berry cranberry sauce, use dried cranberries or homemade cranberry sauce.

– Swap out the pumpkin pie spice for ginger, allspice, nutmeg, and cinnamon individually for a more customized blend of spices.

– For a gluten-free version, use gluten-free flour instead of all-purpose flour.

– If you prefer a vegan version, substitute the eggs for a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water = 1 egg) and use coconut oil instead of vegetable oil.

– Make mini muffins instead of bread loaves for easy snacking or serving at gatherings.

– Add chopped pecans, walnuts, or almonds for extra crunch and flavor.

– Use beet puree instead of pumpkin puree for an unexpected twist on this classic recipe.

– Mix in fresh cranberries or frozen berries for added tartness and sweetness.

Remember to adjust your cooking time accordingly when making substitutions or variations to make sure your bread comes out moist and fully cooked. With these substitutions and variations, you’ll never tire of baking pumpkin bread!

Serving and Pairing

 It's moist, flavorful and bursting with texture, all thanks to the pumpkin puree and fresh cranberries.
It’s moist, flavorful and bursting with texture, all thanks to the pumpkin puree and fresh cranberries.

Welcome back, fellow bakers! Now that you’ve baked this delightful New England Harvest Cranberry Pumpkin Bread, let’s talk about the best way to serve and pair it. Once cooled, slice up a piece and take a moment to savor the gentle blend of flavors between the pumpkin bread and delectable full berry cranberry sauce. I suggest having this bread as a breakfast treat, snack or after dinner dessert.

To take your culinary experience to a whole new level, try pairing this magnificent bread with slightly sweet beverages like apple cider, hot cocoa or coffee while relishing their aroma. The combination will compensate for the natural tartness of the cranberry sauce while complementing the warm spice note in the bread recipe. You can also try toasting a slice of the Cranberry Pumpkin Bread and topping it with pumpkin butter or cream cheese frosting for an extra dose of sweetness.

If you are hosting a fall-themed gathering or potluck dinner at your house, you can surprise your guests by presenting them some slices of this baked beauty served over a wooden board with some other treats like nuts, oranges or apples. This would be sure to impress your guests with your presentation skills!

I hope these suggestions help you serve this delicious New England Harvest Cranberry Pumpkin Bread in ways that suit your taste and preferences. Bon Appétit!

Make-Ahead, Storing and Reheating

 Whip up a batch of this fall-inspired quick bread to add some warmth to your kitchen.
Whip up a batch of this fall-inspired quick bread to add some warmth to your kitchen.

Now that you’ve baked a delectable loaf of New England Harvest Cranberry Pumpkin Bread, let’s discuss the best ways to make-ahead, store, and reheat it for future enjoyment.

To make-ahead, it’s best to wrap the cooled bread tightly in plastic wrap or aluminum foil and store it in the fridge for up to three days. You can also freeze the bread for up to three months by wrapping it in foil or plastic wrap followed by a layer of heavy-duty foil or freezer paper.

When reheating from the fridge, slice your desired amount and pop them into a preheated oven set at 350 degrees Fahrenheit. Heat them until they reach their desired temperature, usually for about 10-15 minutes.

For frozen bread, take them out of the freezer and place them on a baking sheet before heating them at 350 degrees Fahrenheit for about 20-30 minutes. Make sure to check that the center is heated through before serving.

Reheating your cranberry pumpkin bread will freshen up the flavors and aroma of your baked treat. However, keep in mind that overdoing it can result in a dry and overcooked loaf. So be mindful with reheating time as well.

This New England Harvest Cranberry Pumpkin Bread recipe is deliciously moist and has great texture even after being stored or reheated. Remember, nothing says ‘harvest’ like this magical combination of favorited autumn spices mixed with cranberries and pumpkins!

Tips for Perfect Results

 Once you taste the tangy cranberry swirl and the hint of pumpkin spice, you'll be
Once you taste the tangy cranberry swirl and the hint of pumpkin spice, you’ll be

After spending years mastering this New England Harvest Cranberry Pumpkin Bread recipe, let me share with you some of the tips and tricks I’ve picked up along the way to help you create a perfect loaf every time.

Firstly, it’s important to make sure you measure each ingredient correctly. Too much of one thing could ruin the entire bread. For example, if you use too much baking soda, it will cause the bread to rise unevenly, resulting in a lopsided or undercooked pumpkin bread.

Secondly, do not overmix the batter. It can be tempting to mix until smooth, but be careful not to overdo it. Over mixing causes air bubbles to burst which could make your bread dense and dry.

Thirdly, ensure that your canned pumpkin is thoroughly drained before mixing it with other ingredients. This will give your bread a nice texture and prevent it from becoming soggy.

Next, if you’re using fresh cranberries instead of whole berry sauce, wash them and pat them dry before folding them into the batter.

Also, using pumpkin pie spice in place of ginger or allspice adds a delightful flavor profile and can jazz up the recipe.

Finally, when checking for doneness, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs on it; then your bread is ready. If not, bake it for an additional five minutes.

By following these tips, you will have amazing results every time you make this delicious New England Harvest Cranberry Pumpkin Bread recipe.


Now that you have your cranberry pumpkin bread baking in the oven, you might have some questions about the process or ingredients. Fear not, I am here to provide answers to some of the most frequently asked questions about this New England Harvest Cranberry Pumpkin Bread Recipe. From substitutions to common mistakes, I’ve got you covered. Let’s dive into the FAQ section below.

Why is my pumpkin bread rubbery?

When making pumpkin bread, it’s best to avoid mixing the dough for too long. Doing so can make the texture tough and rubbery once it’s baked. So, it’s important to mix the dough just enough to combine the ingredients without overdoing it.

Why did my pumpkin bread collapse in the middle?

When baking layer cakes or quick breads, a typical cause of failure is overfilling the pan with batter. If the batter is topped off and needs to rise further, it may cave in. It is recommended to ensure that the leavening agent being used is not outdated, as this can have an impact on the outcome of the baked good.

How do I get the middle of my pumpkin bread is done?

Don’t fret if your pumpkin bread turns out undercooked. The solution is straightforward – just pop it back in the oven at 350F for an extra 10-20 minutes. Even if the loaf has already cooled, it can still be saved.

Does pumpkin bread need to be refrigerated?

When it comes to storing pumpkin bread, refrigeration might not always be necessary. The bread, which contains pumpkin and oil, has the ability to stay fresh at room temperature for a considerable period of time. However, if you want to extend the shelf life even further, keeping it in the fridge for up to a week is a viable option.

Bottom Line

In conclusion, this New England Harvest Cranberry Pumpkin Bread recipe is the perfect treat to enjoy during the fall season. With its blend of pumpkin and whole berry cranberry sauce, combined with expertly chosen spices like ginger, nutmeg, and allspice, this bread is truly a delight for the taste buds. You won’t be able to resist the warm, comforting aroma that wafts from your oven as it bakes.

While many bread recipes can be complicated, this one is straightforward and easy to follow. Plus, you’ll find many substitutions and variations that you can try to make it your own. Whether you prefer beet or cranberry pecan pumpkin bread or have a hankering for cranberry walnut bread, there’s something for everyone in this recipe.

With its versatile serving options and compatibility with different drinks, you can enjoy this mouthwatering bread for breakfast, brunches or even midday snacks. If you plan accordingly by making a double batch and freezing some of it ahead of time, you’ll always have fresh-baked New England Harvest Cranberry Pumpkin Bread within reach when your sweet tooth calls.

So if you’re looking for an indulgent treat that captures the spirit of fall in every bite, look no further than this delicious recipe straight from The Harvest Kitchen Cookbook. Give it a try today!

New England Harvest Cranberry Pumpkin Bread

New England Harvest Cranberry Pumpkin Bread Recipe

Wonderful on a cold rainy day like I have here today. I have made this about 5 times since finding the recipe last year & always love it. I changed it from the original a little in the matter of spices & adding some flavoring. This is different than most other pumpkin cranberry breads in that it uses canned sauce so it is good year round if you don't have a frozen stash of cranberries. I haven't yet made it with the glaze. It is great without it spread with butter or Pumpkin Butter. You can sub 1 1/2 tblsp pumpkin pie spice for the spices but personally I like to be able to add a little more or less of whatever I may or may not be in the mood for.
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Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Breads, For Large Groups, Healthy, Low Cholesterol, Low Protein, Quick Breads, Winter
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 2 loaves
Calories: 314.8kcal


  • 3 1/2 cups all-purpose flour
  • 1 2/3 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 teaspoon ginger
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 1 (16 ounce) can whole berry cranberry sauce
  • 1 (16 ounce) can pumpkin
  • 2/3 cup vegetable oil


  • Preheat oven to 350 degrees.
  • Grease two loaf pans. The original recipe didn't specify size; I use 9 inch pans.
  • In large bowl, mix all dry ingredients thoroughly.
  • In second large bowl combine all wet ingredients; mix thoroughly.
  • Pour wet ingredients into bowl of dry ingredients. Mix just until thoroughly combined. Do not overmix as this will cause tough bread.
  • Bake at 350 for approximately 60 minutes or until sharp knife inserted in center comes out clean. If neccessary, cover lightly with foil during the last 20 minutes to prevent the edges from burning.
  • Let cool in pans for ten minutes then turn out onto racks to finish cooling.
  • Glaze: Mix one cup powdered sugar, 1/4 cup orange juice concentrate, and 1/8 tsp allspice. Drizzle over cooled breads.

Your Own Notes


Serving: 116g | Calories: 314.8kcal | Carbohydrates: 55.4g | Protein: 3.2g | Fat: 9.5g | Saturated Fat: 1.3g | Sodium: 298.5mg | Fiber: 1.5g | Sugar: 32.2g

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