🍁 Pumpkin Cranberry Swirl Bread with Maple Glaze
Moist, cozy, beautifully swirled — and absolutely irresistible.
This Pumpkin Cranberry Swirl Bread with Maple Glaze is everything we love about fall in one gorgeous loaf. The pumpkin bread is tender, warmly spiced with your signature Pumpkin Pie Spice blend, and naturally moist. Sweet-tart cranberry sauce swirls through every slice, creating a stunning marbled effect. A silky maple glaze drips over the top, making the whole loaf taste like a festive holiday treat.
This recipe uses simple ingredients but produces bakery-quality results. The cranberry swirl adds brightness, the pumpkin gives the bread wonderful texture, and the maple glaze ties the flavors together perfectly. Optional upgrades — like orange zest, brown sugar ribbon, chopped pecans, or sugared cranberries — make this loaf even more magical.
It’s a perfect recipe for fall mornings, Thanksgiving dessert tables, or cozy weekend baking.
⭐ Pumpkin Cranberry Swirl Bread with Maple Glaze Recipe:
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1–2 tsp Pumpkin Pie Spice (use mine homemade blend!)
Wet Ingredients
- 1 cup pumpkin purée
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1–2 tbsp Greek yogurt or buttermilk (optional, for extra moisture)
- 1 tsp vanilla extract
- Optional: ½–1 tsp orange zest for brightness
Cranberry Swirl
- ½ cup cranberry sauce (my homemade cranberry sauce is IDEAL)
Optional Brown Sugar Ribbon
- 2 tbsp brown sugar
- ½ tsp cinnamon
- Pinch of Pumpkin Pie Spice
Optional Mix-Ins
- ½ cup chopped pecans or walnuts
⭐ Maple Glaze
- ¾ cup powdered sugar
- 2–3 tbsp maple syrup
- 1–2 tsp milk (as needed for consistency)
- Pinch of Pumpkin Pie Spice
- 9×5 inch Loaf Pan
- Measuring cups / spoons
- Large bowl
- Bowl
- Whisk
- Spatula
- Wire cooling rack
- Lemon zester or greater
🍂 Instructions
1. Prepare the Loaf Pan
Grease a 9×5 inch loaf pan, or line with parchment for easy removal.
Preheat oven to 325°F (163°C) for a slow, even bake.
2. Mix the Dry Ingredients
In a large bowl, whisk together:
- flour
- sugar
- baking soda
- baking powder
- salt
- Pumpkin Pie Spice
3. Mix the Wet Ingredients
In another bowl, whisk:
- pumpkin purée
- eggs
- oil
- yogurt or buttermilk (if using)
- vanilla
- orange zest (optional)
4. Combine Wet & Dry
Add wet ingredients to dry and gently stir until just combined.
Do not overmix.
Fold in nuts if using.
5. Layer & Swirl
Pour half the batter into the loaf pan.
Add small spoonfuls of cranberry sauce across the surface.
Use a knife to swirl gently.
Optional: If making the Brown Sugar Ribbon add small amount of batter on top of cranberry sauce and than sprinkle the brown sugar mixture over it.
Add remaining batter.
6. Bake
Bake at 325°F for 60–70 minutes, or until a toothpick inserted comes out clean (some cranberry is okay).
Cool in pan 15 minutes, then remove to a cooling rack.
⭐ 7. Glaze
Whisk powdered sugar, maple syrup, a splash of milk, and a pinch of Pumpkin Pie Spice.
Pour over completely cooled loaf.
Let the glaze set before slicing.
ENJOY!
🍁 Tips & Variations
- Sugared cranberries on top make this perfect for holiday gifting.
- Store covered for 3–4 days — stays moist!
- Freeze slices individually for quick snacks.
- Use leftover cranberry sauce from Thanksgiving for a delicious “second life.”
For other cranberry inspired recipes click here.
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