Fresh Cranberry and Walnut Pumpkin Bread

One bite into this bread and you will swoon. A crisp, slightly sweet crust, crunchy walnuts, and hot, fresh cranberries that explode in your mouth as you bite into them. Oh, and pumpkin. Yes please. Did I mention there’s no butter or oil and that this pumpkin bread is 100% whole wheat?


Fresh Cranberry and Walnut Pumpkin Bread


(makes 1 loaf; about 12 slices)


  • 1.5 C whole wheat pastry flour (NOT regular whole wheat flour)
  • 1 C oats
  • 1/2 C brown sugar
  • 1/3 C ground flaxseed
  • 1/3 C walnuts (optional)
  • 1.5 Tbsp. pumpkin pie spice
  • 1 tsp. baking soda



Preheat oven to 350.

1) In two large separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish.

2) Spoon the mixture into a non-stick or cooking sprayed bread pan — mine is 9×5. (You can also turn this into muffins by using a muffin tin instead — just bake 25 minutes).

3) Sprinkle some oats and about a teaspoon of brown sugar on top to make a nice crunchy crust.

4) Pop the bread the oven for an hour — fork check to make sure it’s done.



Click here for the original post with LOTS more photos!


  1. 2

    This looks GREAT – I usually use the hungry girl recipe but i love that this has fresh cranberries, oats, flax, and walnuts!

  2. 3

    I think I’m going to make this recipe this weekend!

  3. 4

    One word…… YUM. i had my eye on this recipe for awhile, and i finally got to try it for Christmas! the first loaf was gone right away. the second loaf was baked soon after and i can honestly say that this bread made up about 50% of my diet the past few days. absolutely delicious!!!! soo easy to make, the whole family loved it, and it came out perfect. soo moist and chewy, great for breakfast or dessert!!! thank you for such a great recipe!!

  4. 5
    Jennifer Magee says

    Can you use half white and half whole wheat flour instead? I have checked every store in town and cannot find whole wheat pastry flour. I ordered some online, but would love to make this bread tonight for a friend.

  5. 7

    This is in the oven right now and smells AMAZING! Nothing better than baking when you’re snowed in (again!).

  6. 9

    I just stumbled upon your website and love it..thanks..I signed up to get e-mails..Vikki

  7. 10

    Love your site…The recipes are wonderful. I was wondering if you have a way to print just the recipe and not all the ads? Thanks, Pamela

    • 11

      Thanks, Pamela! I’m working on putting a “print” button that does that on my recipe pages, but for now, I’d recommend just copying and pasting what you want into a word doc and printing from there!

  8. 12

    I made this as muffins and switched out the cranberries for dark chocolate and swapped in butter for the applesauce (I had it on hand). They are really good, I am not telling how many I ate ;)

  9. 13
    Nicole Cobe says

    I just love your site and all these healthy clean recipes. thanks so much for sharing!

  10. 15

    Hi! This looks great and I am going to try it. Do you think it would work to substitute buttermilk for the milk? I love the moistness that buttermilk gives baked goods, plus I have some on hand and no milk. Thanks!

  11. 19

    Made these for a lunch at work and people loved them! This is the first time I’ve baked with pumpkin and its been a success so thanks for the easy to follow recipe I can share!

  12. 21

    Do you know if using FROZEN fresh cranberries would work okay? (I purchased fresh cranberries, but put them in the freezer.)

  13. 23

    I do not have special flour, just regular whole wheat flour, what will happen if I substitute in regular whole wheat flour?

    • 24

      Unfortunately regular whole wheat flour will make these too dense/heavy. If you can use half all-purpose flour and half regular whole wheat flour, that will work, as will white whole wheat flour.

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