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    Home » Bread » Orange Cranberry Pumpkin Quick Bread

    Orange Cranberry Pumpkin Quick Bread

    Posted on December 17, 2019 By Beth Neels

    151 shares
    Jump to Recipe Jump to Video Print Recipe

    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 loaves

    This recipe was originally published very early on in the life of BCC! In November of 2014! Here is an updated version to enjoy!

    Pumpkin breads on marble board.

    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!

    Cut pumpkin quick bread with chunks of cranberry and orange.

    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.
    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.
    1. Spray loaf pans with no stick spray. Fill approximately 2/3 full.

    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.

    Close up of pumpkin quick bread with cranberries.

    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!

    Other Delicious Bread Recipes on Binky’s Culinary Carnival

    • Chocolate Banana Bread
    • Sourdough Hamburger Buns
    • White Bread
    • Lemon Zucchini Bread
    • Rye Bread
    • Orange Eggnog Quick Bread
    • Orange Pineapple Coconut Bread
    Close up of cut cranberry pumpkin quick bread.

    Interested in growing your own vegetables and fruits? These posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

    Don’t forget to sign up to my newsletter, so that you don’t miss any new recipes! Only 1 email per week, on Fridays! Sign up form is below!

    If you try this recipe, let me know how you like it in the comments below! I would love to hear from you!
    Also, don’t forget to FOLLOW ME on Facebook, Instagram, Twitter and Pinterest!

    Whole cranberry pumpkin quick bread on marble board.

    Tools I Use to Make Cranberry Orange Pumpkin Quick Bread

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

    • Kitchenaid Mixer
    • Bread Pan
    • Spatula

    See all of my Favorite Kitchen Tools!

    I hope you like the recipe today for Orange Cranberry Pumpkin Quick Bread! Give it a try and let us know how you like it! Don’t forget to sign up for our mailing list, so that you don’t miss any new recipes! As always,

    Enjoy! And have fun cooking!

    Xoxo,

    Binky’s Signature

    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

    • 3 1/2 cups all-purpose flour
    • 2 tsp baking soda
    • 1 tsp Salt
    • 1 tsp ground cinnamon
    • 1/4 tsp nutmeg
    • pinch of ginger
    • pinch of cloves
    • 3 cups Sugar
    • 1 orange
    • 2 cups pumpkin puree, or use 1 15 oz. can
    • 4 eggs
    • 1 1/2 cups fresh or frozen cranberries
    • 1/2 cup chopped pecans or walnuts
    • 1 heaping Tbsp. flour

    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.
    mixer- KitchenAid
    Bread Pan
    Bread Pan- mini
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    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
    Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky’s Culinary Carnival!

    Originally Published 11/18/2014

    « Edible Gifts – Fun for Any Season!
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    151 shares

    Reader Interactions

    Comments

    1. Dan Felice

      December 23, 2021 at 7:10 am

      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.

      Reply
      • Beth Neels

        December 24, 2021 at 12:20 pm

        I’m so glad you liked it Dan! It’s one of our favorites too! Thanks for letting me know and happy holidays!

        Reply
    2. Catherine Maxey

      November 03, 2020 at 1:00 pm

      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.

      Reply
      • Beth Neels

        November 03, 2020 at 1:39 pm

        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!

        Reply
    3. Ramona

      October 14, 2018 at 9:57 am

      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!

      Reply
      • Binky

        October 14, 2018 at 1:08 pm

        Thank you Ramona! I’m glad you enjoyed the post! If you make it, let me know how you like it!

        Reply
    4. Nicole

      October 13, 2018 at 12:32 pm

      5 stars
      Wow! I’ve never had a bread like this – I’d love to try it. And I love what you did with the orange!

      Reply
      • Binky

        October 13, 2018 at 3:27 pm

        Thanks Nicole! It’s makes the process so much faster! Have a great weekend!

        Reply
    5. Julie Running in a Skirt

      October 11, 2018 at 9:30 am

      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.

      Reply
      • Binky

        October 11, 2018 at 10:32 am

        Why thank you, Julie! I’m glad you liked it! Let me know after you try it!

        Reply
    6. Katie Crenshaw | A Fork's Tale

      October 11, 2018 at 8:52 am

      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.

      Reply
      • Binky

        October 11, 2018 at 10:32 am

        Thanks Katie! I hope they enjoy them! Let me know!

        Reply
    7. Tristin Rieken

      October 10, 2018 at 12:02 pm

      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!!

      Reply
      • Binky

        October 10, 2018 at 1:39 pm

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

        Reply
    8. Stephanie

      October 09, 2018 at 12:21 pm

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

      Reply
      • Binky

        October 09, 2018 at 1:38 pm

        It really is one of my favorites for breakfast! Thank you Stephanie!

        Reply
    9. Danielle

      October 09, 2018 at 12:17 pm

      5 stars
      This would be so good with some almond butter spread on it. I can’t wait to try it!

      Reply
      • Binky

        October 09, 2018 at 1:37 pm

        Yes, it actually would be good with almond butter! I have to try that! Thanks for the suggestion, Danielle!

        Reply
    10. Annissa

      October 09, 2018 at 12:16 pm

      5 stars
      Wow! This recipe has a unique and interesting flavor combination! Surely sounds so delicious!

      Reply
      • Binky

        October 09, 2018 at 1:36 pm

        Thank you Annissa! It really is delicious!

        Reply
    11. georgie

      October 09, 2018 at 11:41 am

      5 stars
      I love the idea of this!!! pumpkin and cranberry sound like a great combination together!

      Reply
      • Binky

        October 09, 2018 at 12:10 pm

        Yes, they really are a perfect combination! Thank you Georgie!

        Reply
    12. Michelle

      October 09, 2018 at 11:36 am

      I love pumpkin bread and the cranberry and orange give it such a fun twist!

      Reply
      • Binky

        October 09, 2018 at 12:10 pm

        Thanks, Michelle! Yes, the orange and cranberry give it a fun pop!

        Reply
    13. Jagruti

      August 21, 2017 at 11:11 am

      Wow adding pumpkin in a bread recipe is a fine idea,must try it this weekend, thanks

      Reply
      • Binky

        August 21, 2017 at 12:52 pm

        I love pumpkin quick bread, especially in the fall! Thank you Jagruti!

        Reply
    14. Elaine

      June 14, 2017 at 12:54 pm

      5 stars
      I love orange and cranberry together. But the addition of pumpkin . . . brilliant!! Love it!

      Reply
      • Binky

        June 14, 2017 at 2:49 pm

        Thanks Elaine! I almost forgot about this bread! I have to make it again! Yum!

        Reply
    15. Jay Kunzler

      February 28, 2017 at 11:24 am

      5 stars
      The orange pumpkin bread was too die for-indeed one of my favorites.

      totally kick-ass!

      Reply
      • Binky

        February 28, 2017 at 11:27 am

        Thank you, Jay! Glad you enjoyed it!

        Reply

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