The flavors of pumpkin, oats, and cranberries come together beautifully in this Pumpkin Cranberry Oatmeal Bread. It’s a seasonal treat that’s deliciously moist, naturally sweetened, and perfect for breakfast, brunch, or as a snack. Top it with the creamy, homemade maple butter for an added touch of sweetness, and you’ve got a comforting, autumnal delight that everyone will enjoy. This bread is gluten-free friendly, easy to make, and filled with warm flavors that make it ideal for cozy mornings.

Why You’ll Love Pumpkin Cranberry Oatmeal Bread

Seasonal Flavor Combination: Pumpkin and cranberries are the perfect duo, offering a balance of sweet, tart, and spiced flavors.
Gluten-Free Option: Made with gluten-free oats and flour, this bread is friendly for those avoiding gluten without compromising on taste or texture.
Great Texture and Moisture: Thanks to the pumpkin puree and applesauce, this bread stays moist and tender.
Perfect Breakfast or Snack: Pair a slice with a warm beverage for a satisfying start to your day or an afternoon pick-me-up.

What You Need To Make Pumpkin Cranberry Oatmeal Bread

Here are the ingredients you’ll need to prepare the bread and the maple butter topping. Refer to the recipe card for exact measurements.

For the Bread:

Vegan Butter: Helps bind the ingredients and adds richness.
Maple Syrup: Naturally sweetens both the bread and the maple butter.
Flax Meal & Water: Creates a vegan “egg” to bind the ingredients together.
Rolled Oats: Adds a wholesome, nutty flavor and a bit of chewiness to the bread.
Gluten-Free All-Purpose Flour: Keeps the bread light and fluffy while accommodating gluten sensitivities.
Pumpkin Pie Spice: Brings that classic fall spice blend of cinnamon, nutmeg, and cloves.
Baking Soda & Baking Powder: Essential for helping the bread rise.
Sea Salt: Enhances all the flavors.
Dark Brown Sugar: Adds moisture and a deeper sweetness.
Pumpkin Puree & Applesauce: Keep the bread moist and add a natural sweetness.
Vanilla Extract: Boosts the flavor profile.
Dried Cranberries: Bring a chewy texture and tart flavor.

For the Maple Butter:

Vegan Butter: A smooth and creamy base.
Maple Syrup: Adds a sweet touch that pairs perfectly with the bread.

How To Make Pumpkin Cranberry Oatmeal Bread

Prepare the Maple Butter: In a small bowl, whisk together vegan butter and maple syrup until smooth and creamy. Place in the refrigerator to set until ready to serve with the bread.
Preheat and Prepare the Loaf Pan: Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out once baked.
Make the Flax Egg: In a small bowl, combine flax meal and water. Let it sit for about 5 minutes until thickened.
Mix the Dry Ingredients: In a large bowl, combine rolled oats, flour, pumpkin pie spice, baking soda, baking powder, and sea salt.
Combine All Ingredients: Add the flax mixture, brown sugar, pumpkin puree, applesauce, vanilla, and cranberries to the dry ingredients. Stir until everything is well combined.
Bake the Bread: Transfer the mixture to the prepared loaf pan, spreading it evenly. Bake for 38-40 minutes or until the top is golden brown. Let the bread cool completely before slicing.
Serve with Maple Butter: Once cooled, lift the bread out of the pan using the parchment overhang and slice into 12 pieces. Serve each slice with a generous dollop of maple butter.

Commonly Asked Questions

Can I use fresh cranberries instead of dried?

Yes, you can substitute ½-¾ cup of fresh cranberries for the dried ones. Fresh cranberries will give the bread a tarter flavor and a beautiful, autumnal look.

How should I store the bread?

Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for up to 3 months. If frozen, thaw at room temperature before serving.

Can I use regular all-purpose flour?

Yes, regular all-purpose flour can be used if you don’t need a gluten-free option.

Can I make the bread ahead of time?

Absolutely! The bread can be baked a day ahead and stored in an airtight container. Add the maple butter just before serving for the freshest taste.

Pumpkin Cranberry Oatmeal Bread