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Tasty Recipes

Cranberry Pumpkin Streusel Bread

Cranberry Pumpkin Streusel Bread
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3 mini loaves or 1 large loaf


- ½ C brown sugar
- 3 TBSP whole wheat flour
- 3 TBSP all-purpose flour
- 3 TBSP oats
- ½ tsp cinnamon
- Pinch sea salt
- ¼ C unsalted butter, room temperature


- 1 C whole wheat flour
- 1 C all-purpose flour
- 1/3 C brown sugar
- 2/3 C white sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp allspice
- 1 C pumpkin
- ½ C milk
- 2 TBSP canola oil
- 1 egg
- 2 TBSP yogurt, plain or vanilla
- 1 tsp vanilla
- 1 ½ C fresh whole cranberries

Preheat oven to 350° and spray 3 mini loaf pans with nonstick cooking spray. In a small bowl, make the streusel by combining brown sugar through sea salt and then mixing the unsalted butter in using your fingertips till it resembles wet sand. Set aside. 

In a large bowl, mix whole wheat flour through allspice in a large bowl until thoroughly combined. In a separate bowl, combine pumpkin through vanilla and whisk to combine. Add pumpkin mixture to flour mixture and mix gently with a wooden spoon. When nearly all the flour is incorporated, add the whole cranberries and stir gently to combine. Spoon the batter into the prepared loaf pans, filling them two-thirds full. Divide the streusel evenly among the pans, gently pressing it into the top of the cranberry pumpkin batter.

Bake for 45 minutes, until a toothpick removes clean from the center of the loaves. Let cool for 3 minutes and then turn each loaf out of the pans and allow to cool completely on a cooling rack.


  • Alternatively, you can make one large loaf of bread in lieu of 3 mini loaves. Increase the baking time to 60 minutes.
  •  Place a baking sheet underneath the loaves as they cook to catch any streusel that may fall off during baking.


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