Easy Pumpkin Cranberry Bread With Orange Glaze

There’s something about fall that makes me want to bake. Maybe it’s the cozy mornings.

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Maybe it’s the scent of cinnamon drifting through the kitchen that makes the whole house smell heavenly, giving all those wonderful cozy fall hygge vibes.

And what better to bake than this delicious pumpkin cranberry bread?

Easy Pumpkin Cranberry Bread

Every year, I eagerly anticipate making this pumpkin cranberry bread. And let me tell you, whenever I bake it, it is simply devoured.

One slice leads to another, and before I know it, not a crumb in sight!

This pumpkin bread is soft, moist, perfectly spiced, and naturally sweetened with maple syrup.

It’s the kind of bread that feels like a treat yet is packed with wholesome ingredients, making it just as welcome at breakfast as it is on the holiday table.

Plus, it makes a wonderful snack with a mug of cranberry orange tea, or any tea of your choice. I love it with a spiced chai.

Why You’ll Love This Recipe

This pumpkin bread is naturally sweetened with maple syrup.
This bread is rich in fiber and antioxidants. Learn more about health benefits of pumpkin.
It’s moist and soft and delicious.
It’s freezer-friendly and perfect for make-ahead baking

Ingredients

1 ½ cups white whole wheat flour (or a mix of whole wheat and spelt)
1 cup pumpkin puree (unsweetened)
2 large eggs (or flax eggs for vegan)
½ cup pure maple syrup or raw honey
¼ cup unsweetened applesauce
¼ cup olive oil or melted coconut oil
¼ cup unsweetened almond milk (or any plant-based milk)
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves (optional)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries (no need to thaw)
½ cup chopped walnuts or pecans (optional)

Orange Glaze (Naturally Sweetened)

2 tablespoons orange juice (freshly squeezed)
1 teaspoon orange zest
2–3 tablespoons powdered coconut sugar (or use a blender to powder regular coconut sugar)

For the orange glaze, you’ll need just orange juice, zest, and powdered coconut sugar.

How to Make This Pumpkin Cranberry Bread

Preheat oven to 350°F (175°C) and then line a 9×5-inch loaf pan with parchment paper or lightly grease the pan.
Mix dry ingredients: flour, spices, baking soda, baking powder, and salt.
Whisk wet ingredients: pumpkin puree, eggs (or flax eggs), maple syrup, applesauce, oil, milk, vanilla.
Gently fold dry ingredients into wet ingredients until combined. Don’t overmix.
Fold in cranberries and nuts.
Bake 50–60 minutes or until a toothpick comes out clean.
Cool completely, then drizzle with the orange glaze.
Slice and enjoy!

Variations & Substitutions

This pumpkin bread lends itself to variations, so you can customize it to your liking:

Make it vegan: replace eggs with flax eggs.
Add more citrus zest for a bolder flavor.
Go nut-free by swapping nuts for pumpkin seeds.
Boost nutrition with hemp seeds or protein powder.
Use oat flour instead of whole wheat white flour.

Storage

You can store this bread on the countertop for up to 2 days in an airtight container.
Store in the fridge for 4–5 days; best warmed slightly before serving.
You can also freeze slices for up to 3 months.

Nutrition (Per Slice, 10 slices)

Calories: ~190
Protein: 4g
Carbs: 24g
Fiber: 3g
Sugar: 10g (from natural sweeteners & cranberries)
Fat: 8g

This pumpkin cranberry bread is the perfect way to savor the season—warm spices, bright cranberries, and a touch of orange that ties it all together.

Make it once, and you’ll be looking forward to it every fall, just like I do.

I hope you will make this pumpkin bread and let me know how it turned out.

Here’s to a cozy fall season! Enjoy the sweater weather with a delicious slice of pumpkin cranberry bread with a lovely cup of tea.