Pumpkin Cranberry Bread With Caramel Glaze

This uber-moist pumpkin cranberry bread is perfectly spiced, overloaded with craisins and pecans, and topped with a sweet caramel glaze.

pumpkin cranberry bread slice with caramel glaze.

Today, I’m sharing a delicious pumpkin cranberry bread recipe that is perfect for fall. This recipe was submitted by beautiful Myra from My Blessed Life. Get ready to drool!

There are lots of different quick bread recipes on Southern Plate. There’s banana bread, strawberry bread, sweet potato bread, apple bread, and zucchini bread to name just a few. But today we’re putting pumpkin in the spotlight. Thanks to the pumpkin and the addition of applesauce, this pumpkin bread is extremely moist, tender, and dense like a delicious slice of pumpkin cake. Plus, every bite includes craisin bursts and crunchy pecan pieces.

Fortunately, this pumpkin cranberry bread recipe is super easy to make. First, we mix together our dry ingredients: flour, sugar, baking soda, salt, and delicious spices like cinnamon, nutmeg, and ginger. In another bowl, we mix together the wet ingredients: canned pumpkin, oil, apple sauce, and eggs. All that’s left to do is combine the wet and dry mixtures, fold in the craisins and pecans, and pour the batter into two loaf pans. Oh yeah, did I say this recipe makes two delicious pumpkin loaves? 

In one hour your kitchen is going to smell amazing as you take your cranberry pumpkin bread out of the oven. Now, I’ll be the first to say that it tastes fantastic on its own. But I tell you what, that caramel glaze adds a very special touch. It’s very easy to make and all you need is butter, three types of sugar, whipping cream, and vanilla. 

Glazed or not, I hope you make this scrumptious pumpkin cranberry nut bread this fall.

Recipe Ingredients

Pumpkin Cranberry Bread

  • All-purpose flour
  • Sugar
  • Baking soda
  • Ground cinnamon
  • Ground nutmeg
  • Ground ginger
  • Solid pumpkin 
  • Olive oil
  • Applesauce
  • Eggs
  • Chopped pecans
  • Craisins
  • Water

Caramel Glaze

  • Butter
  • Granulated sugar
  • Brown sugar
  • Powdered sugar
  • Whipping cream
  • Vanilla extract

How to Make Pumpkin Cranberry Bread

Combine dry ingredients: flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.

In another bowl, combine the wet ingredients: pumpkin, oil, applesauce, eggs, and water. Mix well.

Stir wet ingredients into the bowl of dry ingredients, just until combined. Fold in pecans and craisins.

Spoon into two loaf pans.

Bake at 350 degrees for about an hour or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks.

Caramel Glaze

This bread is perfectly delightful without the glaze. But if you want to take it over the top and impress both your and your family’s taste buds, add the glaze.

In a saucepan, combine butter, sugar, brown sugar, and cream. Cook until sugars are dissolved and then cool for 20 minutes.

Stir in powdered sugar and vanilla until smooth.

Drizzle over cooled loaves.

Storage

  • Store leftover pumpkin bread in an airtight container in the fridge for up to 5 days (so the glaze doesn’t melt). 
  • You can also freeze leftovers for up to 3 months. Thaw in the fridge before serving.

Recipe Notes

  • Here are some substitutions and variations to make this pumpkin bread recipe work for you:
    • Substitute the individual spices for 1 heaping tablespoon of pumpkin pie spice (or even apple pie spice) instead.
    • Substitute the olive oil for your favorite oil or whatever you have on hand, such as vegetable oil.
    • Use orange juice instead of water for a boost in flavor.
    • Use craisins, dried cranberries, or even fresh cranberries or frozen cranberries.
    • Omit the pecans for nut allergies.
    • On the other hand, substitute the pecans for chopped walnuts instead.
    • Top the bread with cream cheese frosting instead of caramel glaze.
  • Remember you want to use canned solid pumpkin or pure pumpkin puree and not pumpkin pie filling, as that has a different texture and added sugar.

Recipe FAQs

What do you serve with pumpkin cranberry bread?

If you don’t want to top your pumpkin bread with caramel glaze or cream cheese frosting (mentioned above), you can keep it plain or serve it with a smear of softened butter or cream cheese or a drizzle of honey.

Check out these other perfect pumpkin recipes for fall:

Pumpkin Cream Cheese Pie

Pumpkin Praline Cake With Cream Cheese Icing

No-Bake Pumpkin Cheesecake

Pumpkin Spice Cupcakes With Cream Cheese Frosting

Pumpkin Bars With Cream Cheese Frosting & Candied Pecans

Mini Pumpkin Pies

Pumpkin Cranberry Bread

This uber-moist pumpkin cranberry bread is perfectly spiced, overloaded with craisins and pecans, and topped with a sweet caramel glaze.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Snack
Cuisine: American
Keyword: bread, cranberry, pecan, pumpkin
Servings: 10
Calories: 330kcal

Ingredients

  • 2 1/3 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2 tsp baking soda
  • 1.5 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 15-ounce can solid pumpkin
  • 1/2 cup olive oil
  • 1/2 cup applesauce
  • 4 eggs, lightly beaten
  • 2/3 cup water
  • 1/2 cup chopped pecans
  • 1/4 cup craisins

Instructions

  • Combine dry ingredients: flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
    2 1/3 cups all-purpose flour, 1.5 cups granulated sugar, 2 tsp baking soda, 1.5 tsp salt, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1/4 tsp ground ginger
  • In another bowl, combine the wet ingredients: pumpkin, oil, applesauce, eggs, and water. Mix well.
    1 15-ounce can solid pumpkin, 1/2 cup olive oil, 1/2 cup applesauce, 4 eggs, lightly beaten, 2/3 cup water
  • Stir wet ingredients into the bowl of dry ingredients, just until combined. Fold in pecans and craisins.
    1/2 cup chopped pecans, 1/4 cup craisins
  • Spoon into two loaf pans. Bake at 350 degrees for about an hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition

Calories: 330kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

Caramel Glaze

Top your pumpkin cranberry bread with this caramel glaze to make the ultimate fall dessert.
Prep Time: 15 minutes
Cook Time: 2 hours 55 minutes
Total Time: 3 hours 10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: caramel, glaze
Servings: 10
Calories: 230kcal

Ingredients

  • 1/4 cup butter
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup whipping cream
  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  • In a saucepan, combine butter, sugar, brown sugar, and cream. Cook until sugars are dissolved and then cool for 20 minutes.
    1/4 cup butter, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup whipping cream
  • Stir in powdered sugar and vanilla until smooth.
    2/3 cup powdered sugar, 1 tsp vanilla extract
  • Drizzle over cooled loaves.

Nutrition

Calories: 230kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

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“The best inheritance a parent can give to their children is a few minutes of their time each day.”

~M. Grundler

Be sure and visit Myra over on her blog, My Blessed Life, for more great recipes and homemaking ideas. I just love Myra and I know you will, too!

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48 Comments

    1. Hi Carol! Feel free to use whatever oil you prefer. I buy olive oil when I can buy it for next to nothing with coupons. I hope that helps! 🙂

  1. Myra, thank you for this recipe! It looks like a great fall recipe. What size loaf pans do you use, 8×4 or 9×5? Also, do you need to grease the pans? Thanks again!

    1. Thanks for your comment Kathleen! You know, I actually have one of each size, so my loaves never perfectly match, so just use what you have. 😉 I do grease the pans with cooking spray. I hope that helps!!

  2. Thanks for these great pumpkin additions to my recipe file! Fall is my favorite time of year! Love the name of your blog, Myra! And there must be something about the name “Myra” because I also have a really sweet friend with the same name and it blesses me every time I see her smiling face! Thank you!

  3. Wow, that looks delicious, Myra! Thank you for the wonderful idea, and I see a new Thanksgiving favorite in my future! (never could stand ordinary pumpkin pie.)

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