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Moist Cranberry Orange Pumpkin Bread – Easy Freezer-Friendly Recipe

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This moist cranberry orange pumpkin bread is packed with tart cranberries and bright citrus, making it a perfect fall treat. It’s easy to make, freezer-friendly, and stays moist for days.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (260g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (100g) fresh cranberries
  • 2 tablespoons orange zest
  • 2 tablespoons fresh orange juice
  • 1 cup (120g) powdered sugar (for glaze)
  • 2 to 3 tablespoons fresh orange juice (for glaze)
  • 1 teaspoon orange zest (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick spray.
  2. Zest and juice the oranges. Set aside 2 tablespoons zest (1 for batter, 1 for glaze) and 2 tablespoons juice for batter.
  3. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, orange zest, and orange juice until smooth.
  4. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Add dry ingredients to wet ingredients in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Gently fold in the fresh cranberries.
  7. Pour batter into prepared loaf pan and spread evenly. Tap pan gently on counter to release air bubbles.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Let bread cool in the pan on a wire rack for 15-20 minutes.
  10. Use parchment handles to lift bread out of pan. Transfer to wire rack and cool completely (at least 1 hour) before glazing or slicing.
  11. For the glaze: In a small bowl, whisk together sifted powdered sugar and 2 tablespoons orange juice. Add more juice a teaspoon at a time until thick but pourable. Drizzle over cooled bread and sprinkle with remaining orange zest.

Notes

Do not overmix the batter. Use room temperature eggs. Check for doneness early. Let cool completely before slicing. Toast leftovers for a second life. Use a kitchen scale for accuracy.

Nutrition

Keywords: cranberry orange pumpkin bread, pumpkin bread, cranberry bread, fall baking, freezer-friendly, moist pumpkin bread

Find it online: https://evabake.com/moist-cranberry-orange-pumpkin-bread-easy-freezer-friendly-recipe/