Bread | Farm To Table | Quick Breads

Orange Cranberry Pumpkin Quick Bread

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This Orange Cranberry Pumpkin Quick Bread is a favorite of everyone who tries it! The fruits really elevates a plain old pumpkin bread to the next level!

Slices of Orange Cranberry Pumpkin Quick Bread next to whole loavesPin
Orange Cranberry Pumpkin Quick bread

This recipe was originally published very early on in the life of BCC! In November of 2014! Here is an updated version to enjoy! I bought several pie pumpkins just before my local farm stand closed for the year. They just looked so pretty, I couldn’t resist! Since I can’t eat traditional pumpkin pie because of the lactose and my boys don’t really like pumpkin pie, I thought I would come up with some other recipes that had merit. I scored with this quick bread!

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Cut pumpkin quick bread with chunks of cranberry and orange.Pin

So you know when you’re trying to clean out the little bits of this and that out of the refrigerator and freezer and stumble on cast of characters that should be really great together? As it was with this bread. There was the 1 orange in the fruit drawer for too long and had started to look less than perfect but when cut was perfectly juicy, not dried out. Then there were the 2 partial bags of cranberries in the freezer. I have made a great Cranberry Bread for years that everyone loves, I thought about going with that and then saw the 4 beautiful little pumpkins sitting on the counter and thought, wow that sounds really good!

How to Make this Pumpkin Quick Bread

See How to Cook Pumpkin, if you would like to use fresh pumpkin.

  1. Pulse nuts and add to bowl with cranberries.
  2. Sort any bad cranberries out. Pulse frozen berries until fairly fine. Put them in a bowl.
  3. Place the quartered orange in the food processor.
  4. Mix a heaping tablespoon of flour with cranberries to prevent them from floating to the top of the batter in the pan.
  5. Pulse orange until most pieces are fine with a few left larger for extra texture in the bread.
  6. Measure flour, soda, salt and spices in a bowl and set aside (or use my pumpkin pie spice recipe).
chop nuts. chop cranberries. place quarted orange in food processor. Pulse until finely chopped. Dry ingredients in bowl.Pin
  1. Beat eggs.
  2. Add orange and pumpkin to egg. Mix thoroughly.
  3. Add sugar to wet ingredients. Mix well.
  4. Incorporate flour about 1 cup at a time, just until wet.
  5. Don’t over beat. Just mix until dry ingredients are moistened.
  6. Incorporate cranberries and nuts by hand, just until mixed or your dough will turn pink from the juice of the cranberries.
Eggs in bowl. Mixed wet ingredients. Sugar added. Flour added to wet ingredients. Mixed dough. Crnaberrries and nuts added.Pin
  1. Spray loaf pans with no stick spray. Fill approximately 2/3 full.
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Bake for 45 minutes to an hour (large loaves may take longer). Test for doneness with a cake tester or pick inserted in the middle of the bread, which should come out clean. These are really moist so they have to cool for at least an hour on a cooling rack in the pans or they will fall apart! Slide a knife along the edges and turn upside down to remove from pan. Then thoroughly cool before storing.

Notice the large chunks of orange and cranberry. These Orange Cranberry Pineapple Quick Bread are so moist and fruity, they are irresistible! If you like this, try my Orange Pineapple Coconut Quick Bread!

Close up of cut cranberry pumpkin quick bread.Pin

Other Delicious Bread Recipes on Binky’s Culinary Carnival

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Whole cranberry pumpkin quick bread on marble board.Pin

Tools I Use to Make Cranberry Orange Pumpkin Quick Bread

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Orange Cranberry Pumpkin Quick Bread

Less than 15 minutes to get this ultra moist bread in the oven!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 12 votes
Print Pin Rate
Course: Bread, Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 24 slices
Calories: 200kcal
Author: Beth Neels
Cost: $3

Ingredients

Instructions

  • Preheat oven to 350°F / 177°C.
  • If using raw pumpkin, halve and remove seeds. Place in roasting dish pulp side down for about 1 hour. Let cool thoroughly. Remove meat and measure about 2 cups.
  • Mix flour with baking soda, salt, cinnamon, nutmeg. ginger and cloves. Set aside.
  • Quarter orange and remove seeds. Place pieces in food processor and pulse a few times. Rind pieces should not be too large, but I like some of them about pea size or slightly larger.
  • Beat eggs in mixing bowl.
  • Add pumpkin and orange and combine.
  • Incorporate sugar into wet ingredients.
  • Add dry ingredients about 1 cup at a time, just until mixed.
  • Process cranberry in food processor, again, leave a few of the pieces pea sized or so. Place in a bowl.
  • Process nuts in food processor. Add nuts to cranberries in the bowl and toss together with the tablespoon of flour. This helps to stop the fruit from floating to the top of the batter.
  • Incorporate Cranberries and nuts to the batter by hand.
  • Spray loaf pans with no stick spray.
  • Fill loaf pans 2/3 full.
  • Bake 45 minutes – 1 hour, depending on size of loaves, or until pick inserted in the center comes out clean.
  • Allow loaves to cool on cooling rack in the pans for at least 1 hour. Then slide knife down the edges to loosen. If they are cool enough, they literally fall right out when turned upside down. Let loaves cool fully on rack.
  • These freeze very well. after they are fully cool, wrap in plastic wrap and then in aluminum foil. Or you can wrap in freezer paper.
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Video

Notes

NOTES** If using the frozen pumpkin that you made with my How To Cook Pumpkin recipe, drain most of the water out of the bag, before added to mixing bowl.
General Baking Tips:
Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
Always measure liquid ingredients with liquid measuring cup
Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.

Nutrition

Calories: 200kcal | Carbohydrates: 42g | Protein: 3g | Fat: 2g | Cholesterol: 27mg | Sodium: 213mg | Potassium: 95mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3235IU | Vitamin C: 4.6mg | Calcium: 17mg | Iron: 1.4mg
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Originally Published 11/18/2014

30 Comments

  1. I made it! Almost Every bite had a great flavor of the orange, bits of nuts and tart of the cranberries. I will definitely make this again. 5 stars out of 5 stars.

  2. 5 stars
    Awesome recipe. I was intrigued because there is no fat in the recipe. Used dried cranberries and added some diced candied orange peel. About 2 oz died cranberries and 1oz diced orange peel. Used twice amount of the spices.

    1. Thank you Catherine! I love the idea of the dried cranberries and the candied orange peel. Happy to hear that you made it your own too! So glad that you liked it!

  3. 5 stars
    One of my top favourite kind of breads ever – made a courgette (zuchinni) carrot and apple one just days back but definitely need to make this one too since I have loads of pumpkin. Delicious – I cannot wait, the fresh cranberries and orange addition is super clever. It is written Christmas all over it! Thanks for sharing this Beth!

  4. 5 stars
    The fresh orange and cranberry in this in genius! I love this great twist on a classic pumpkin bread- I need to try this soon.

  5. 5 stars
    This Orange Cranberry Pumpkin Bread is perfect for the Fall. I am going to make a couple of batches to give to my friends. They will love it.

  6. 5 stars
    LOVE using fresh pumpkin instead of canned! And I’m all for anything that saves time, and ups the nutrition value! Genius using the entire orange. Thanks for this fantastic recipe!!

    1. Yes, I do too! I love the trick with the orange! It adds so much flavor and saves so much time! Thank you Tristen!

  7. 5 stars
    Orange and cranberry are just the perfect flavor combination. This bread would make the perfect snack or breakfast.

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