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Pumpkin Cranberry Orange Bread

January 12, 2012

Generally this is called Pumpkin Cranberry Bread however I really do not want it unless there are plenty of oranges (and I want walnuts too).  Something that should be around the house during the fall and winter months every day.  I love this for breakfast, in the afternoon and at midnight with lots of butter or the orange marmalade cream cheese shown here.

Pumpkin Cranberry Orange Bread


  • 1 C. Fresh Cranberries (coarsely chopped)
  • 1 2/3 C. All-Purpose Flour
  • 1/2 t. Baking Powder
  • 1 t. Baking Soda
  • 1/2 t. Salt
  • 1 T. Orange Zest
  • 1/2 t. Ground Cinnamon
  • 1/2 t. Ground Ginger
  • 1/4 t. Ground Cloves
  • 1/2 C. Unsalted Butter (room temperature)
  • 1 C. Granulated White Sugar
  • 1 t. Pure Vanilla Extract
  • 2 Lg. Eggs
  • 1 C. Canned Pumpkin Puree
  • 1/4 C. Orange Juice
  • 1 C. Walnuts (chopped) optional


  1. Whisk together the flour, baking powder, baking soda, salt, orange zest, cinnamon, ginger and cloves in a large bowl
  2. In a separate bowl beat the butter and sugar until light and fluffy (2-3 minutes)
  3. Add the eggs one at a time; beat well after each egg is added; beat in the vanilla, pumpkin puree and orange juice
  4. Using low speed add the flour mixture slowly and mix until incorporated
  5. Fold in the cranberries and (nuts-optional)
  6. Pour batter into prepared pan and bake for about 55-65 minutes (toothpick will come out clean when inserted into center of the loaf
  7. Remove from oven; place on a wire rack and cool for 10 minutes
  8. Remove from oven and serve warm
  9. Wrap and store in refrigerator or freezer

(Makes 1 Loaf) Served here with Orange Marmalade Cream Cheese

Recipe from and adapted

4 Comments leave one →
  1. January 16, 2012 11:02

    my husband and I genuinely love your web page and feel you should have way more subscribers than you do! really fantastic job and preserve working!

  2. January 12, 2012 10:41

    Looks wonderful. You’re on a tear, well when are you not?!

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