Cranberry Orange Pumpkin Morning Bread

As the crisp air of autumn settles in, there’s nothing quite like the aroma of freshly baked Cranberry Orange Pumpkin Morning Bread wafting through your kitchen. This delightful recipe combines the warm, comforting flavors of pumpkin with the tartness of cranberries and the bright zest of orange, creating a perfect harmony for fall mornings. Whether you’re enjoying a slice with your morning coffee or sharing it with loved ones, this bread is a seasonal staple that’s sure to impress.

The beauty of this pumpkin bread recipe lies in its versatility. It can be served as a quick breakfast, a cozy afternoon snack, or even as a thoughtful gift during the holiday season. With its moist texture and bursts of flavor from cranberries and orange, it captures the essence of fall baking recipes in every bite. Plus, it’s easy to whip up, making it an ideal choice for both novice and seasoned bakers.

In this post, I’ll guide you through every step to create this delicious treat, from gathering the ingredients to mastering the perfect bake. Let’s dive into this flavorful journey and bring a taste of autumn to your table with one of the best fall desserts easy to make!

Recipe Overview

• Cuisine: American
• Category: Breakfast, Dessert, Snack
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8-10 slices (1 loaf)

What You’ll Need

Creating the perfect Cranberry Orange Pumpkin Morning Bread starts with understanding the role of each ingredient. Here’s a breakdown of the key components and why they matter in this pumpkin loaf recipe:

• Pumpkin Puree: Provides moisture and that signature autumnal flavor, making the bread tender and rich.
• Cranberries: Adds a tart contrast to the sweetness, giving bursts of flavor in every slice—perfect for cranberry recipes.
• Orange Zest and Juice: Brings a citrusy brightness that complements the pumpkin and cranberries, a must in orange recipes.
• Flour and Baking Agents: Forms the structure of the bread while ensuring a fluffy rise.
• Spices: Warm notes of cinnamon and nutmeg enhance the fall vibe, tying into fall cakes.
• Sugar and Oil: Balances sweetness and keeps the bread moist for days.

Gather vibrant flavors for a cozy fall baking session with this seasonal bread

INGREDIENTS

• – 1 1/2 cups all-purpose flour
• – 1 tsp baking powder
• – 1/2 tsp baking soda
• – 1/2 tsp salt
• – 1 tsp ground cinnamon
• – 1/4 tsp ground nutmeg
• – 3/4 cup granulated sugar
• – 1/3 cup vegetable oil
• – 2 large eggs
• – 1 cup pumpkin puree
• – 1 tbsp orange zest
• – 2 tbsp fresh orange juice
• – 1 cup fresh or frozen cranberries (roughly chopped)

PREPARATION

1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this dry mixture aside.
3. In a large bowl, beat the sugar and oil until well combined. Add the eggs one at a time, mixing well after each addition.
4. Stir in the pumpkin puree, orange zest, and orange juice until the mixture is smooth and fully incorporated.
5. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the batter.
6. Gently fold in the cranberries, ensuring they’re evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
9. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

NUTRITION INFORMATION

• Calories: 240 per slice (based on 10 slices)
• Total Fat: 9g
• Saturated Fat: 1.5g
• Carbohydrates: 36g
• Sugar: 18g
• Protein: 4g
• Fiber: 2g

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Choosing the Right Pumpkin Puree

For the best results in your pumpkin bread recipe, opt for pure canned pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices. Pure puree ensures you control the flavor and sweetness, creating a balanced pumpkin dessert.

Fresh vs. Frozen Cranberries

Both fresh and frozen cranberries work wonderfully in cranberry recipes like this bread. If using frozen, there’s no need to thaw—just chop them slightly and fold them in. This keeps the tartness intact and prevents excess moisture in the batter.

Enhancing Orange Flavor

To amplify the citrus notes in your orange recipes, use both zest and juice from fresh oranges. The zest carries essential oils that add depth, making this loaf a standout among fall baking recipes.

Storage Tips for Freshness

To keep your pumpkin loaf moist, store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for a quick fall desserts easy option later.

Adapting for Muffins

This recipe easily transforms into healthy muffins. Simply divide the batter into a muffin tin and bake at 350°F for 18-22 minutes. Perfect for grab-and-go breakfasts or snacks!

Serving Suggestions

Elevate your Cranberry Orange Pumpkin Morning Bread by serving it with a smear of butter or cream cheese. Pair it with hot tea or coffee for a cozy morning, or present it as a centerpiece for your fall cakes dessert table.

FREQUENTLY ASKED QUESTIONS

Can I use dried cranberries instead of fresh?

Yes, dried cranberries can be substituted in this pumpkin bread recipe. Use about 3/4 cup since they’re sweeter and more concentrated. Soak them in warm water or orange juice for 10 minutes before adding to the batter to prevent them from drying out during baking.

How do I prevent the bread from getting soggy?

To avoid sogginess in your pumpkin loaf, ensure you don’t overmix the batter, as this can release excess moisture. Also, if using frozen cranberries, pat them dry before folding them in. Let the bread cool completely before storing to prevent trapped steam.

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Check that your baking powder is gluten-free as well. The texture might be slightly different, but it will still be a delicious addition to your fall baking recipes.

What if I don’t have fresh oranges?

If fresh oranges aren’t available for your orange recipes, you can use bottled orange juice (about 2 tbsp) and skip the zest or add a dash of orange extract for flavor. It won’t be as vibrant, but it still works in a pinch for this tasty baking project.

Enjoy a slice of fall with this flavorful seasonal bread