Cozy Pumpkin Spice Cranberry Orange Bread Recipe with Easy Maple Glaze

Let me tell you, the scent of warm pumpkin spice mingling with zesty orange and tart cranberries wafting from my oven is enough to make anyone’s mouth water. The first time I baked this Cozy Pumpkin Spice Cranberry Orange Bread, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to bake seasonal breads that filled the house with comforting aromas, but this recipe feels like a modern twist on those nostalgic flavors. I stumbled upon the idea on a chilly fall afternoon, trying to recreate that same warm feeling with a bright, festive punch.

Honestly, my family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). It’s dangerously easy to eat slice after slice, each bite offering that perfect balance of cozy spice, juicy cranberry bursts, and a hint of fresh orange zest. Let’s face it, this Pumpkin Spice Cranberry Orange Bread is perfect for everything from a weekend brunch spread to a sweet treat for your kids, or even to brighten up your Pinterest cookie board with its gorgeous swirls and colorful flecks of fruit.

I’ve tested this recipe multiple times—in the name of research, of course—and it’s become a staple for family gatherings and gifting. It feels like a warm hug on a plate, and you’re going to want to bookmark this one for every fall and holiday season to come.

Why You’ll Love This Recipe

After tinkering with pumpkin breads for years, this version of Cozy Pumpkin Spice Cranberry Orange Bread stands out with its vibrant flavors and easy preparation. Here’s why it quickly became a favorite in my kitchen:

• Quick & Easy: Comes together in under 1 hour, perfect for busy fall mornings or last-minute dessert cravings.
• Simple Ingredients: No fancy grocery trips needed; most are pantry staples or easy to find in any grocery store.
• Perfect for Fall & Holidays: Great for cozy breakfasts, potlucks, or gifting during the festive season.
• Crowd-Pleaser: Kids and adults alike rave about the perfect harmony of pumpkin spice, tart cranberries, and bright orange zest.
• Unbelievably Delicious: Moist crumb with bursts of juicy cranberries and a smooth, sweet maple glaze that brings it all together.

This recipe isn’t just another pumpkin bread. The trick? Freshly grated orange zest folded into the batter and tart cranberries that pop against the warm spices. Plus, the maple glaze adds a touch of sweetness without overpowering the natural flavors. It’s comfort food that feels fresh, lively, and downright irresistible. Honestly, after the first bite, you might just close your eyes and savor that perfect fall moment.

What Ingredients You Will Need

This Cozy Pumpkin Spice Cranberry Orange Bread uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and a few are fresh seasonal picks that make all the difference.

• For the Bread Batter:
  • 1 ¾ cups (220g) all-purpose flour (I like King Arthur for consistent results)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar (adds richness)
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil (use coconut for a subtle tropical note)
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large orange (freshly grated for best aroma)
  • 1 cup (120g) fresh or frozen cranberries (if frozen, don’t thaw before adding)
• For the Maple Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup (real maple syrup makes a difference)
  • 1 to 2 tablespoons milk or dairy-free alternative, to thin as needed
  • ½ teaspoon vanilla extract (optional, but lovely)

Feel free to swap all-purpose flour with almond flour for a gluten-free option, but note the texture will be a bit different. The fresh orange zest is a game changer—it adds a bright, citrusy lift that pairs beautifully with the cranberries. If you can find fresh cranberries, fantastic; otherwise, frozen work just fine and add a nice tart pop throughout.

Equipment Needed

• 9×5-inch (23×13 cm) loaf pan – I recommend a non-stick or well-greased metal pan for even baking.
• Mixing bowls – one large for dry ingredients and one medium for wet ingredients.
• Whisk or electric mixer – for smooth blending of sugars and eggs.
• Rubber spatula – perfect for folding in cranberries and zest without overmixing.
• Measuring cups and spoons – accurate measurements help keep the bread’s texture spot-on.
• Cooling rack – essential for letting the bread cool completely before glazing.

If you don’t have an electric mixer, no worries—a sturdy whisk and a bit of elbow grease work just fine. For the loaf pan, if you only have glass, reduce oven temperature by 25°F (about 15°C) and watch closely, as baking times might vary. I’ve also used silicone loaf pans, which make removing the bread a breeze, but they sometimes brown less on the edges.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal later. This step saves you from any sticky situations—trust me!
2. Mix your dry ingredients: In a large bowl, whisk together 1 ¾ cups (220g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 ½ teaspoons pumpkin pie spice. Make sure everything is well combined so the flavors are evenly distributed.
3. Combine your wet ingredients: In a separate bowl, beat ¾ cup (150g) granulated sugar, ½ cup (100g) light brown sugar, and 2 large eggs until smooth and slightly fluffy, about 2 minutes. Slowly whisk in ½ cup (120ml) vegetable oil, 1 cup (240ml) canned pumpkin puree, 1 teaspoon vanilla extract, and the zest of 1 large orange. The batter should smell heavenly at this point—zesty and spicy all at once.
4. Fold wet ingredients into dry: Pour the wet mixture into the dry ingredients and gently fold them together using a rubber spatula. Don’t overmix! The batter should be thick but moist, with just a few streaks of flour remaining.
5. Add cranberries: Carefully fold in 1 cup (120g) fresh or frozen cranberries. If using frozen, no need to thaw; this helps maintain their shape and bursts of tartness after baking.
6. Pour batter into loaf pan: Use a spatula to scrape the batter into your prepared pan. Smooth the top gently, but don’t press down hard—this keeps the bread nice and airy.
7. Bake: Place the pan on the center rack and bake for 55–65 minutes. Start checking at 55 minutes by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs but no wet batter. If the top starts browning too fast, tent loosely with foil.
8. Cool completely: Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool fully. This step is key—glazing warm bread can cause the glaze to melt and run off.
9. Prepare the maple glaze: In a small bowl, whisk together 1 cup (120g) powdered sugar, 2 tablespoons maple syrup, and 1 tablespoon milk (add more milk if needed to reach a drizzle consistency). Add ½ teaspoon vanilla if you like. The glaze should be smooth and pourable but not runny.
10. Glaze the bread: Once the loaf is fully cooled, drizzle the maple glaze evenly over the top. Let it set for 10–15 minutes before slicing. The sweet maple drizzle adds a lovely finishing touch that’s just the right amount of indulgence.

Cooking Tips & Techniques

Honestly, the secret to perfect Pumpkin Spice Cranberry Orange Bread lies in balancing moisture and texture. Here are some tips I’ve picked up over many baking sessions:

• Don’t overmix the batter: When you combine wet and dry ingredients, fold gently until just combined. Overmixing can make the bread dense and tough, which nobody wants.
• Fresh orange zest is essential: Buy a good microplane zester and grate just the orange skin, avoiding the bitter white pith. It adds a fresh brightness that wakes up the spices and cranberries.
• Use fresh or frozen cranberries: Fresh cranberries burst with tartness, while frozen ones give a slightly softer texture but still work beautifully. Avoid dried cranberries here—they change the moisture balance and texture.
• Check doneness early: Oven temperatures vary, so start testing your bread at 55 minutes. A toothpick should come out clean or with a few moist crumbs, not wet batter.
• Make the glaze last: Don’t glaze warm bread or your maple drizzle will melt and disappear. Let the loaf cool completely for the best results.
• Timing multitasking: While the bread bakes, prepare your glaze and clean up to save time. Nothing like having everything ready to go when the loaf’s out of the oven!

Variations & Adaptations

Want to switch things up? This Pumpkin Spice Cranberry Orange Bread recipe is quite flexible and lends itself well to tasty tweaks:

• Gluten-free version: Swap all-purpose flour with a gluten-free blend. I recommend Bob’s Red Mill 1-to-1 baking flour for best results. You might need to add an extra egg or a tablespoon of flaxseed meal to help with moisture.
• Nutty boost: Add ½ cup chopped pecans or walnuts for extra crunch and a toasty flavor that pairs beautifully with pumpkin.
• Vegan adaptation: Replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes). Use coconut oil and a dairy-free milk for the glaze. The texture will be just as moist and delicious.
• Seasonal swaps: During summer, swap cranberries with fresh or frozen blueberries or raspberries. The orange zest and pumpkin spice combo still shine.
• Spice it up: Add a pinch of cayenne or extra cinnamon for a warm, spicy kick that’s unexpected but delightful.

Personally, I tried adding toasted coconut flakes once and it gave an amazing tropical twist that my family loved. Feel free to experiment and make it your own!

Serving & Storage Suggestions

This bread is best served slightly warm or at room temperature. You know that cozy feeling when the house smells like fall and you slice into a soft, fragrant loaf? That’s this moment.

• Serving: Pair it with a hot cup of coffee, chai tea, or even a creamy latte. For a breakfast spread, serve alongside scrambled eggs or yogurt with granola for a balanced meal.
• Presentation: Slice thick or thin depending on your craving. A smear of softened butter or cream cheese complements the flavors beautifully.
• Storage: Wrap the bread tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped slices for up to 3 months.
• Reheating: Warm slices gently in a toaster oven or microwave for 15-20 seconds to revive that fresh-baked softness.
• Flavor development: The bread actually tastes better the next day as the spices and fruit meld together, so if you can resist, slice it the day after baking!

Nutritional Information & Benefits

This Cozy Pumpkin Spice Cranberry Orange Bread is not only delicious but also packs a few nutritional perks. Here’s an approximate breakdown per slice (based on 12 slices):

Calories	220
Fat	9g (mostly from oil)
Carbohydrates	32g
Fiber	3g (thanks to pumpkin and cranberries)
Sugar	15g (natural and added sugars combined)
Protein	3g

Pumpkin is a great source of vitamin A and antioxidants, while cranberries provide vitamin C and support urinary tract health. The orange zest adds a fresh dose of vitamin C and bright flavor without calories. For gluten-free or vegan adaptations, nutrient profiles vary, but this recipe remains a wholesome, satisfying treat. Definitely a way to enjoy seasonal flavors while keeping things balanced.

Conclusion

All in all, this Cozy Pumpkin Spice Cranberry Orange Bread with Maple Glaze is a recipe worth trying again and again. It’s the kind of treat that brings warmth to your kitchen and smiles to your table. You can easily customize it to suit your taste or dietary needs, but no matter how you bake it, it’s going to deliver that perfect mix of cozy spices, bright citrus, and tart cranberries.

Personally, I love how it captures the essence of fall in each bite without feeling heavy or overly sweet. So go on, give it a whirl—you might just find your new seasonal favorite. Don’t forget to share your baking stories or any tweaks you make in the comments. Happy baking and stay cozy!

FAQs About Cozy Pumpkin Spice Cranberry Orange Bread

Can I use canned cranberries instead of fresh or frozen?

Canned cranberries tend to be sweeter and softer, which can change the texture and tartness of the bread. Fresh or frozen cranberries give the best balance of flavor and texture.

How do I store leftover bread to keep it fresh?

Wrap it tightly in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, freeze slices in zip-top bags for up to 3 months.

Can I make this bread ahead of time?

Absolutely! You can bake it a day ahead and keep it wrapped tightly. The flavors actually meld nicely overnight, making it even tastier the next day.

Is it okay to substitute the oil for butter?

Yes, melted butter works well and adds a rich flavor, but the bread may be slightly denser. Use the same amount and ensure it’s cooled before mixing.

What can I use instead of pumpkin puree?

Butternut squash puree is a great substitute and has a similar texture and mild sweetness. Just make sure it’s smooth and drained of excess moisture.

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