Cranberry Nut Pumpkin Loaves

Cranberry Nut Pumpkin Loaves with cinnamon sticks.

Take your pumpkin bread to the next level with these tasty mini Cranberry Nut Pumpkin Loaves. Studded with jammy-tart cranberries and crunchy walnuts in a cinnamon streusel topping, this pumpkin quick bread fulfills your pumpkin fantasies.

flour, butter, sugar, cinnamon in a bowl

Every year, for as long as I can remember, we’ve made Aunt Lynne’s Famous Pumpkin Bread on or around Thanksgiving.  It is the embodiment of the holidays for our family.  I love it simply sliced and unadorned.  If you haven’t had it, then skip this recipe and go straight to that one.  If, however, you’d like a little more in your pumpkin bread, continue reading.

streusel in a bowl

For example, if you have a “thing” for nuts. This recipe is for you.  If you like a bit of tangy-fruitiness dotted throughout your loaf, this one has it.  And if you’d like to spread streusel on EVERYTHING – look no further.

eggs and oil in a bowl.
dry ingredients in a bowl.

This is Aunt Lynne’s Pumpkin Bread 2.0.  With the same cinnamon-y, clovy, allspice holiday aromas, but with lots of mix-ins and add ons.  I’ve actually cut down her original recipe which makes 3 large loaves of bread into one that makes 3 smaller loaves, perfect for gifting.

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pumpkin bread batter with paddle.
adding nuts and cranberries to batter.

Seriously,  wrap a loaf in parchment paper, slap on a bow and a gift tag and you can be the local Martha Stewart maven on your block.  “It’s a good thing!”

Cranberry Nut Pumpkin Loaves in baking pans

As for me, well,  I stuck one loaf in the freezer for Emily – she’d kill me if I didn’t.  Scott and I are sampling (read: inhaling) the rest.  Don’t judge.

Cranberry Nut Pumpkin Loaves with cinnamon sticks

Cranberry Nut Pumpkin Loaves on cooling rack


cranberry nut pumpkin loaves | Garlic + Zest

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4.65 from 14 votes

Cranberry Nut Pumpkin Loaves

Pumpkin Bread taken to the next level with jammy bits of cranberry and crunchy nuts!
Author: Lisa Lotts
Course Dessert, Snack
Cuisine American
Keyword bread, pumpkin
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 15


For the streusel

  • 2 ½ tablespoons unsalted butter
  • ¼ cup all purpose flour
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • ¼ cup dry old fashioned oatmeal
  • ¼ cup chopped walnuts

for the bread

  • 1 ½ cups sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1 cup pumpkin puree homemade or canned (not pumpkin pie filling)
  • 1 cup + 2 teaspoons all purpose flour divided
  • ¾ cup whole wheat flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground mace optional
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • cup water
  • 1 cup walnuts chopped
  • 6 ounces fresh cranberries


  • Preheat the oven to 350 degrees. Grease 3 mini loaf pans (5 3/4 x 3 1/4 x 2″)

For the streusel

  • In a small bowl combine the butter, flour, brown sugar and cinnamon. Mix together with your fingertips until butter is incorporated into the dry ingredients. Add the oatmeal and walnuts and mix thoroughly to combine. Set aside.
  • In a large mixing bowl, using a mixer combine the sugar, vegetable oil and eggs until smooth. Add the pumpkin puree and mix to combine.
  • In a smaller bowl sift together 1 cup of the all purpose flour, the whole wheat flour, baking powder, baking soda, salt, cinnamon, cloves, mace, nutmeg and allspice.
  • Add half of the dry ingredients to the pumpkin mixture and mix on medium low until just combined. Add half of the water and mix. Add the rest of the flour mixture and mix until just combined, followed by the remainder of the water.
  • In the small bowl that contained the flour mixture add the cranberries and sprinkle with the remaining 2 teaspoons of all purpose flour. Toss to coat and add to the pumpkin mixture along with the chopped walnuts. Stir into the batter.
  • Divide the batter equally between the three loaf pans. Evenly sprinkle streusel topping over each loaf.
  • Place the mini loaf pans on a baking sheet and bake for 45-50 minutes or until a cake tester comes out clean. Remove from oven and cool on a wire rack.


(note: if you don’t have whole wheat flour, just use equal amount of All Purpose)


Calories: 337kcal | Carbohydrates: 44g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 162mg | Potassium: 149mg | Fiber: 2g | Sugar: 22g | Vitamin A: 2640IU | Vitamin C: 2.3mg | Calcium: 30mg | Iron: 1.7mg

Don’t Forget To “Pin It” For Later!

Looking for an easy pumpkin bread with a twist? This simple recipe for Cranberry Nut Pumpkin Loaves has cranberries, nuts and a streusel topping!

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  1. Pauline BAnks says:

    4 stars
    I have made this recipe twice this past month and only changed a couple things. I used my own pumpkin pie spice recipe for the spices and also used dried cranberries instead of fresh. I added mini chocolate chips to the second batch and they were divine. I made mini loaves and muffin size. They took less time to bake and turned out great! I found them a tad dry so when I make them again I will add applesauce or something to moisten it up a little.

  2. 5 stars
    This is the best,easily made into muffins, the spices are perfect.

  3. An awesome tasty looking recipe for a loaf, will make this delicious recipe soon,cheers

  4. 5 stars
    Wow! Cranberries and nuts and pumpkin puree. What could be better. Such a rich and moist looking quick bread. I love it!

  5. 5 stars
    That looks awesome. I had pinned it for later before I got past that first photo. I love the cranberries in it and the streudel topping.