Why You’ll Love This Recipe

I love how this loaf combines multiple layers of flavor: bright orange zest, tart cranberries, earthy pumpkin, and cozy gingerbread spices. The fresh ginger and orange pulp make the crumb incredibly aromatic and moist. It’s also a versatile recipe—I can bake it as a loaf, divide it into muffins, or add a glaze for extra sweetness. It’s easy to prepare and always a crowd-pleaser.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 large orange
1 1/2 cups white sugar
1/2 cup unsalted butter, softened
2 large eggs
1 (14 ounce) can pumpkin puree
1/4 cup orange juice
2 teaspoons grated fresh ginger
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sweetened dried cranberries (such as Craisins)
2/3 cup chopped pecans

Directions

1. I preheat the oven to 350°F (175°C). I grease a 9×5-inch loaf pan and dust the bottom lightly with flour.

2. I zest the entire orange, avoiding the bitter white pith. Then I peel, section, and seed the orange before pulsing the pulp in a food processor until finely chopped. I reserve both the zest and pulp.

3. In a large bowl, I cream together the sugar and softened butter until very well combined.

4. I beat in the eggs one at a time, making sure each is fully incorporated.

5. I stir in the pumpkin puree, chopped orange pulp, orange zest, orange juice, and grated fresh ginger.

6. In a separate bowl, I whisk the flour, ground ginger, baking soda, cinnamon, baking powder, and salt.

7. I add the dry ingredients to the wet mixture and stir just until almost moistened. I avoid overmixing.

8. I fold in the dried cranberries and chopped pecans, then transfer the batter to the prepared loaf pan.

9. I bake the loaf for about 1 hour, or until a toothpick inserted in the center comes out clean.

10. I cool the loaf in the pan on a wire rack for 15 minutes before removing it to cool completely.

Servings and Timing

This recipe makes 12 servings and yields one 9×5-inch loaf.
Prep time is about 30 minutes, cook time about 1 hour, and cooling time about 15 minutes, for a total of roughly 1 hour 45 minutes.

Variations

• I sometimes add a pinch of nutmeg or allspice to deepen the spice profile.

• I like substituting walnuts for pecans when I want a slightly stronger nut flavor.

• I occasionally drizzle the loaf with an orange glaze or a rum glaze while warm for extra sweetness.

• I enjoy baking this recipe as 18 standard muffins for quicker baking and easy serving.

Storage/Reheating

I store the cooled loaf tightly wrapped at room temperature for up to 3 days or refrigerate it for up to a week. It also freezes beautifully; I wrap slices individually in plastic wrap and place them in a freezer bag for up to 3 months. I warm slices gently in the microwave or toaster oven before serving.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I don’t recommend it because the spices and sugar would alter the balance of the loaf.

Can I make this loaf without nuts?

Yes, I simply omit the pecans or replace them with extra cranberries.

Can I use fresh cranberries instead of dried?

Yes, but I chop them and increase the sugar slightly to balance their tartness.

Do I need a food processor for the orange?

If I don’t have one, I finely chop the pulp by hand.

Can I reduce the sugar?

Yes, I can reduce it by up to 1/4 cup without affecting texture too much.

How do I know when the loaf is done?

A toothpick inserted in the center should come out clean or with a few moist crumbs.

Can I bake this as mini loaves?

Yes, I reduce the bake time and check for doneness earlier.

Should I line the loaf pan?

Greasing and dusting works well, but I sometimes use parchment for easy removal.

Can I freeze the loaf whole?

Absolutely—once cooled completely, I wrap it tightly before freezing.

Can I add chocolate chips?

Yes, white chocolate chips complement the cranberries and orange very well.

Conclusion

I love how this pumpkin-cranberry-orange gingerbread loaf blends festive flavors into a moist, fragrant bake that’s perfect for holidays or cozy weekend baking. With its citrus brightness, warm spices, and pops of cranberry, it’s a beautiful loaf I enjoy making and sharing all season long.