This pumpkin bread is my November pumpkin bread. Why? Because it’s got all those thanksgiving vibes with a luscious, fluffy but moist pumpkin bread and then a tart and sweet cranberry glaze. This uniquely combined pumpkin bread with cranberry glaze is perfect for any occasion. If you’re not into pie, this pumpkin bread with cranberry glaze is a great contender for a Thanksgiving or Friendsgiving lineup! Or, if your office does a holiday bakeoff, look no further !!!
This recipe is reliable in the best way—mix, bake, drizzle, done—but the payoff feels bakery-level fancy. Whether you’re aiming for pumpkin bread with cranberry glaze or exploring another twist, the butter and sour cream team up for that tender, almost velvety crumb, while the pumpkin purée keeps things moist without heaviness. I like to make it the night before, so by morning it’s cooled and ready for its cranberry crown. You could skip the glaze and call it a day, but truly, the tart cranberry-orange combo gives the loaf a little something extra. It’s festive, it’s pretty, and it looks way harder than it actually is.
If you’re looking for a bake that feels like a holiday moment without requiring 47 ingredients or an emotional support stand mixer, this is it. A slice of pumpkin bread with cranberry glaze, served thick, warm, and watched as it disappears, becomes the highlight.
Why you’ll love this recipe
- It’s cozy, buttery, and perfectly spiced.
- That cranberry glaze adds a gorgeous tang and pop of color.
- No fancy equipment, no complicated steps—just good, classic baking.
- Keeps beautifully for days (if it lasts that long).
Substitutions and swaps
- Butter: Use vegetable oil or melted coconut oil for a dairy-free version.
- Sour cream: Greek yogurt works great here.
- Flour: Swap half the all-purpose for whole wheat flour for a heartier texture.
- Cranberries: Frozen or fresh both work—don’t stress.
- Orange juice: Try pomegranate juice for a twist.
Tips that matter
- Creaming the butter and sugar properly = fluffy, tender loaf. Don’t rush it.
- Sift your dry ingredients—it’s worth it for an even crumb.
- Let the bread cool before glazing, or you’ll have a cranberry slip ’n slide.
- If your glaze feels thin, add more powdered sugar until it drips slowly off a spoon.
What to serve this with
A strong coffee, an oat milk chai, or a little whipped cream cheese on the side if you’re feeling brunchy.
When should I make this
- Thanksgiving breakfast or dessert
- Post-apple-picking weekend
- Sunday baking therapy sessions
- Anytime you need your kitchen to smell like fall
Wine pairings / cocktail suggestions
- A light, dry sparkling rosé (hello, pink moment).
- Mulled wine for cozy vibes.
- A bourbon hot toddy if you want to lean into the season.
Make ahead, storage & reheating
- Make ahead: Bake the loaf and store unfrosted for up to 2 days, glaze before serving.
- Storage: Keep covered at room temperature for 3 days or refrigerated up to 5.
- Freezing: Freeze (without glaze) up to 2 months.
- Reheating: Warm slices in a toaster oven for 5 minutes at 300°F.
Common mistakes & how to avoid them
- Overmixing the batter: Leads to dense bread—mix until just combined.
- Skipping the sifting: Causes lumps and uneven texture.
- Glazing while hot: You’ll melt your masterpiece. Patience is key.
- Underbaking: Always toothpick-test the center; moist crumbs = done, wet batter = nope.
Pumpkin Bread with Cranberry Glaze
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp Diamond Crystal kosher salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp pumpkin pie spice
Wet Ingredients:
- 1 cup sugar
- 1/3 cup dark brown sugar
- 1 cup unsalted butter room temp
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pumpkin purée
- 1/4 cup sour cream
For the Cranberry Glaze:
- 1 cup cranberries fresh or frozen
- 1/4 cup orange juice
- 2 tbsp water
- 1 1/4 cups powdered sugar plus more if needed
- 2 tsp cornstarch
- Pinch of kosher salt
Directions
- Preheat the oven to 325°F (or 350°F if your oven runs cool). Grease and line a loaf pan.
- In a mixing bowl, sift together the flour, salt, baking soda, baking powder, and pumpkin pie spice.
- In another large bowl, cream together butter, white sugar, and brown sugar for 2 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla, sour cream, and pumpkin purée until smooth.
- Gradually add the dry ingredients in thirds, mixing on low speed until a smooth batter forms.
- Pour the batter into the prepared loaf pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before glazing.
Make the Cranberry Glaze:
- In a small saucepan over medium heat, combine cranberries and orange juice.
- Cook until cranberries pop and break down, about 5–7 minutes, stirring occasionally.
- Stir in 2 tbsp of water, then remove from heat and strain to remove skins.
- Whisk the cranberry jelly with powdered sugar, cornstarch, and salt until smooth.
- Adjust consistency with more powdered sugar if needed. Cool before drizzling over the loaf.
- If your glaze thickens too much, loosen it with a splash of orange juice.
- A sprinkle of flaky salt on the glaze makes it pop (trust me).
Rate & Review
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