Pumpkin cranberry bread

Spiced pumpkin cranberry bread recipe! Dark rye flour makes this whole grain pumpkin cranberry loaf moist and flavorful.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword fall, pumpkin bread, pumpkin loaf, vegetarian, whole grain

Prep Time 10

Cook Time 1

Cooling time 30

Total Time 1 40

Servings slices

Calories 397kcal

Preheat oven to 350° F. Generously grease a 10″ x 5″ loaf pan with coconut oil or olive oil. Set aside.
In a large bowl, whisk together both the flours and next 4 ingredients, through salt. Set aside.
In a separate medium bowl, whisk together the eggs just until yolks break. Whisk in the honey, olive oil, and vanilla. Whisk in the brown sugar. Whisk in the pumpkin puree.
Add the wet ingredients to the dry and stir until just combined. Do not overmix. Fold in the cranberries.
Pour the batter into the greased loaf pan. Sprinkle pepitas evenly on top. Bake, uncovered, 60-70 minutes. To check for doneness, insert a toothpick or knife in the center. if it comes out with any batter, continue cooking. If it comes out clean, it is done.
Remove from oven and let cool in the pan for at least 30 minutes. Do not try to remove from the pan before it is cool or it will be too soft to hold it's shape.

Feel free to use frozen cranberries instead of fresh. No need to adjust the recipe!
If you don't have pepitas for the top, just leave them off. You can add chopped pecans or walnuts to the batter before baking if you'd like.
Let the bread completely cool in the loaf pan before you try to remove it. It will be very soft and won't hold it's shape if it's removed while warm.
If you can't find dark rye flour, go ahead and swap for light rye flour.
Make it extra special by adding a cinnamon sugar mix to the top before baking or topping with a simple icing when it has cooled.