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Pumpkin Orange Cranberry Bread

Pumpkin Orange Cranberry Bread ~ Sumptuous Spoonfuls #quickbread #recipe

I decided I needed to do another version of pumpkin bread, because I had a partially-used can of pumpkin in my fridge. And also because I also had some Orange Shandy in my beer fridge that I really didn’t want to drink. I’m more of a dark, hoppy beer drinker. Fruity beers belong in food.  The Leinenkugel Orange Shandy has a nice orange taste and a bit of spice that hit me as just perfect for a sweet autumn beer bread.

There is a rumor going around my yoga friends that I put alcohol in all my desserts … which isn’t ALWAYS true! But there is something about alcohol that makes certain things taste better, like, for example, cakes, breads, truffles, mousse, bread pudding … so yeah, maybe Jan has a point.  I went for double alcohol in this recipe: Jack Daniels to “plump” the raisins and orange shandy beer to flavor the batter. The alcohol does cook out. But if you object to using alcohol in your bread, feel free to substitute orange juice for the JD and beer. I bet it would taste ALMOST as good.

I thought it was funny when I pulled it out of the oven … it looked so boring brown on the outside. And then I sliced it and there inside was this pretty orange color, flecked with bits of red from the cranberries and tiny dots of brown spice. This quickbread has all the colors and flavors of Autumn in it. I couldn’t wait to take a bite!

Pumpkin Orange Cranberry Bread

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

Yield: 2 loaves

Pumpkin Orange Cranberry Bread


  • 1 1/2 cups dried cranberries (Craisins)
  • 1/4 cup Jack Daniel's Whisky (optional)
  • Wet ingredients:
  • 3/4 cup pumpkin puree
  • 3/4 cup pumpkin butter (recipe here)
  • 3/4 cup Leinenkugel Orange Shandy (or other orange shandy ... or orange juice, if you don't want to use beer)
  • Zest and juice of 1 large orange
  • 4 eggs
  • 1/2 Tablespoon vanilla
  • 1/3 cup oil
  • 1/3 cup plain nonfat yogurt
  • 1/4 cup real maple syrup
  • Dry ingredients:
  • 1 cup sugar
  • 2 cups whole wheat flour
  • 1 1/4 cups all purpose flour
  • 1/3 cup flaxmeal
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pumpkin pie spice
  • For the top: about 2 Tablespoons raw turbinado sugar & 1/2 cup toasted pecans


  1. Preheat the oven to 350 F. Put the dried cranberries in a small bowl and pour the whiskey over them. Set them near your work area so you can stir them several times while you're mixing up the batter to make sure all the craisins get a chance to take a nice whiskey "bath".
  2. Now take a large mixing bowl and stir together all the wet ingredients.
  3. Add the dry ingredients and stir until fully mixed. Don't over-stir. Fold the craisins (whiskey and all) into the batter.
  4. Divide the batter into the two bread pans and sprinkle the tops of the loaves with raw sugar and pecans. Bake at 350 for about 1 hour 10 minutes or until a wooden pick inserted in the center comes out clean.


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Pumpkin Orange Cranberry Bread ~ Sumptuous Spoonfuls #quickbread #recipe

This recipe was shared at Sweet & Savory SundayWeekend PotluckMunching MondayInspiration MondayTuesday’s Table, Talking TuesdayIt’s the Weekend! and The Hearth & Soul Bloghop.

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12 Responses

  1. Liz

    Your boozy pumpkin bread looks moist and wonderful!!! I wish I had a loaf in my kitchen…I could do some damage to it at breakfast 🙂

    November 10, 2013 at 9:49 pm

    • Ann

      Thanks Liz! I’m sure I will be doing exactly that tomorrow morning!

      November 10, 2013 at 9:53 pm

  2. Barb

    Sounds yummy..and great holiday gifts.

    November 11, 2013 at 12:35 pm

  3. Sheryl

    Question for you…I printed off this recipe to make but it’s calling for 3/4 cup of pumpkin butter with a link to the recipe for that on your page. When I try to get to that recipe, it just comes back to this one. What is “pumpkin butter” or can I just double the amount of pumpkin puree instead? Please and thanks. 🙂 Sheryl

    November 11, 2013 at 12:46 pm

    • Ann

      Hi Sheryl, oh dear I screwed up and forgot the link to the pumpkin butter recipe! I fixed it now, but if you need it, it’s here: http://www.sumptuousspoonfuls.com/maple-amaretto-pumpkin-butter/ … Otherwise, yes you can substitute pumpkin puree instead, but you’re probably going to want to add more sugar and pumpkin pie spice if you do. I’m guessing 1/4 cup brown sugar + 1/2 teaspoon pumpkin pie spice would make up for the extra sweetness in the pumpkin butter.

      November 11, 2013 at 7:14 pm

      • Sheryl

        Awesome! Thanks so much for getting back to me…this bread looks heavenly and I want to make it tomorrow. 🙂

        November 11, 2013 at 8:22 pm

  4. I love the sound of your Pumpkin Orange Cranberry Bread – and it looks so deliciously moist as well. The topping is a wonderful addition! Pinned to my Loaf Cakes Board on Pinterest 🙂

    November 17, 2013 at 9:47 am

    • Ann

      It is delightful! I was munching on it all last week.

      November 17, 2013 at 7:02 pm

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  7. Pat

    I made a triple batch of this bread yesterday for my neighbors gifts…..it is so delicious and will not be looking for another bread recipe ever……thank you so much for sharing it……I love your blog….Merry Christmas to you and yours…..

    December 21, 2013 at 10:06 am

    • Ann

      Merry Christmas to you too, Pat! Thank you for your sweet comment … that totally makes my day 🙂

      December 21, 2013 at 5:19 pm