Cranberry Pumpkin Bread With Orange Glaze
A moist, flavorful pumpkin bread with tart cranberry accents and a bright orange glaze, perfect for holiday gatherings or cozy autumn mornings.
Ingredients
Instructions
- In a large bowl, mix together flour, sugar, baking soda, pumpkin pie spice, salt, and baking powder.
- In a second bowl, stir together cranberry sauce, pumpkin, vegetable oil, and eggs until well mixed.
- Add the pumpkin mixture to the flour mixture and stir until just combined.
- Pour the batter into greased 9 x 5-inch loaf pans.
- Bake at 350°F (175°C) for 65 minutes or until a toothpick inserted into the center comes out clean.
- Cool the bread on racks.
- Drizzle orange glaze over the top of the cooled bread.
Tips & Substitutions
For a lighter texture, consider sifting the flour before mixing. You can substitute half of the sugar with brown sugar for a deeper flavor, or use applesauce as a partial replacement for the oil to reduce calories. Feel free to experiment with different nuts, such as walnuts instead of pecans, or add chocolate chips for a sweeter twist. This bread is similar in spirit to Banana Applesauce Nut Bread.
Serving Suggestions
This cranberry pumpkin bread is delightful as a breakfast treat or an afternoon snack. Serve it warm with a pat of butter, or pair it with a hot cup of tea or coffee. It also makes a wonderful addition to a brunch spread alongside dishes like Veggie Cheese Bake or Charleston Torte(Aka Huguenot Torte). Drizzling the orange glaze right before serving adds a refreshing citrus note.
Storage & Reheating
Store leftover cranberry pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months. When ready to enjoy, thaw at room temperature or reheat in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Pumpkin Bread With Orange Glaze contains roughly 216 calories, with 2g protein, 36g carbohydrates, and 9g fat. It is an excellent source of vitamin A (46% of the Daily Value) and vitamin C (30% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1157mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of canned cranberry sauce?
Yes, you can use fresh cranberries! If using fresh, consider adding a little extra sugar to balance the tartness. You might also want to cook the cranberries down with a bit of water and sugar to create a similar consistency to the canned sauce.
Is it possible to make this recipe gluten-free?
Certainly! Substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum for better structure. Ensure that all other ingredients, including baking soda and pumpkin pie spice, are gluten-free as well.
Can I add other spices to enhance the flavor?
Absolutely! You can add a pinch of nutmeg or cinnamon for extra warmth. If you enjoy a spicier flavor, consider incorporating ground ginger or allspice. Just be cautious with the amounts to not overpower the pumpkin and cranberry flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).