Name: Cranberry Pecan Pumpkin Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 teaspoons cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon nutmeg; 1 (15 oz) can pumpkin puree; 2/3 cup brown sugar; 2/3 cup granulated sugar; 1 cup vegetable or canola oil; 3 eggs, room temperature; 1 tablespoon vanilla extract; 1 cup dried cranberries, roughly chopped (optional); 3/4 cup pecans, chopped

Jump to Recipe· 4.5 from 3 reviews

There’s something truly comforting about the rich, spiced aroma that fills your kitchen when you’re baking this Cranberry Pecan Pumpkin Bread Recipe. I remember the first time I made it – that perfect balance of pumpkin, warm spices, tart cranberries, and crunchy pecans instantly became a family favorite. It’s the kind of bread that’s just right for cozy fall mornings or bringing to a potluck where it’s guaranteed to disappear fast.

If you’ve been hunting for a moist, flavorful quick bread that feels festive but is super easy to whip up, this Cranberry Pecan Pumpkin Bread Recipe is exactly what you want. Plus, it’s wonderfully versatile with ingredients you probably have around, making it a no-stress winner when you need that homemade touch without the fuss.

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Why This Recipe Works

Perfectly Balanced Flavors: The cinnamon, nutmeg, and ginger lend warm spice that complements the sweetness of pumpkin and the tartness of cranberries.
Moist, Tender Texture: Using oil instead of butter keeps the bread super moist and tender, so it stays fresh longer.
Crunchy Pecans Add Interest: Pecans give a lovely crunch and a toasty nutty flavor that pairs so well with the rest.
Simple and Quick: Minimal mixing and straightforward ingredients mean you can have this bread in the oven and fill your home with fall scents in under an hour.

The image shows two golden brown loaves of bread with a slightly rough texture, placed side by side on a wooden surface. The bread has small visible bumps and cracks on the top, indicating a firm crust. The color of the bread ranges from light to medium brown, with some darker spots around the edges. The loaves are positioned diagonally, with one in the foreground and the other slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This Cranberry Pecan Pumpkin Bread Recipe brings together pantry staples and seasonal flavors that complement each other beautifully. Let me walk you through what makes each ingredient a must-have here.

All-purpose flour: Provides the structure for the bread, ensuring a perfect rise and tender crumb.
Baking powder and baking soda: Both work together to create a light, fluffy texture by giving the bread a good rise.
Salt: Balances the sweetness and enhances all the flavor components.
Cinnamon, ground ginger, nutmeg: Classic warm spices that bring out the cozy pumpkin taste and complement the cranberries perfectly.
Pumpkin puree: The star ingredient—moistens the bread and gives it that signature fall flavor. Make sure you use pure pumpkin puree, not pumpkin pie filling.
Brown sugar and granulated sugar: A combo that provides deep caramel notes and sweetness; brown sugar adds moisture, too.
Vegetable or canola oil: Keeps the bread moist and tender without a heavy butter flavor.
Eggs: Add richness and help bind everything together; room temperature eggs mix more evenly.
Vanilla extract: Adds subtle warmth and rounds out the flavor profile.
Dried cranberries: Give bursts of tartness and chewiness throughout the bread; chopping them helps distribute the flavor evenly.
Pecans: Toasted or raw, they add texture and nutty depth — I usually toast mine lightly for extra flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Cranberry Pecan Pumpkin Bread Recipe my own by switching up the nuts or adding a little extra spice. You can easily adjust it to your preferences, making it more or less sweet or nutty depending on what you like.

Nut Swap: Sometimes, I use walnuts instead of pecans for a slightly different crunch and flavor, and it’s just as delicious.
Fruit Variation: If you’re not a cranberry fan, try substituting chopped dried cherries or raisins instead.
Spice It Up: Want extra warmth? A pinch of cloves or allspice amps up the festive feel without overpowering.
Dairy Option: To make it dairy-free, just keep the oil and ensure your dried fruit and vanilla extract don’t contain any hidden dairy ingredients.

Step-by-Step: How I Make Cranberry Pecan Pumpkin Bread Recipe

Step 1: Prep Your Pans and Oven

First things first, preheat your oven to 350°F. Grease two 8×4-inch loaf pans really well – I like using a little butter or non-stick spray – then line them with parchment paper for easy removal later. This little extra step saves you from any sticky situations and keeps those loaves intact.

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg. Whisking them ensures the spices and leavening are evenly distributed, so every bite tastes just right.

Step 3: Combine the Wet Ingredients

In another bowl, stir together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth. Make sure your eggs are at room temperature—that small detail helps the mixture blend beautifully without lumps.

Step 4: Bring It All Together

Pour the wet ingredients into the bowl with the dry ingredients, then gently mix everything just until combined. Don’t overmix here! A few lumps are okay — overworking the batter can make the bread dense. Finally, fold in the chopped cranberries and pecans to get those pockets of flavor perfectly distributed.

Step 5: Bake Until Perfectly Done

Divide the batter evenly between the two loaf pans, smoothing the tops gently with a spatula. Bake for 50-55 minutes—or until a toothpick inserted in the center comes out clean. Ovens vary, so starting to check around 50 minutes helps you avoid overbaking. Once out, let the loaves cool in the pans for about 10 minutes before carefully transferring them to a wire rack to cool completely.

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Pro Tips for Making Cranberry Pecan Pumpkin Bread Recipe

Don’t Overmix the Batter: Mixing just until combined keeps the bread tender, so resist the urge to overblend.
Toast Your Pecans: Toasting nuts beforehand really boosts their flavor; I toss mine in a dry pan for a few minutes until fragrant.
Room Temperature Eggs Matter: Cold eggs make the batter firmer and less even, so take them out ahead of time.
Use Fresh Spices: Freshly ground spices make a noticeable difference in flavor intensity versus old or pre-ground ones.

How to Serve Cranberry Pecan Pumpkin Bread Recipe

The image shows a close-up of three thick slices of orange-brown bread placed on a wooden board. The bread has a dense texture with visible small pieces of nuts and dried red fruit embedded inside. The top crust is slightly darker and rough compared to the softer, crumbly inside. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve this bread, a simple spread of softened butter or cream cheese is my absolute favorite—it melts into the warm bread perfectly. For extra flair, sometimes I drizzle a little honey or sprinkle a dusting of powdered sugar on top. Those touches really elevate it when sharing with guests but don’t overpower the natural flavors.

Side Dishes

This bread pairs beautifully with a hot cup of coffee or spiced chai tea for a cozy breakfast, but I also enjoy it alongside yogurt and fresh fruit for a balanced brunch plate. Around the holidays, it’s great served with a bowl of warm soup or a salad for a lovely fall lunch.

Creative Ways to Present

For special occasions, I like slicing the bread into smaller pieces and arranging them on a pretty platter with small bowls of cream cheese and fruit preserves for guests to customize their bites. It makes a charming buffet addition and gets people talking! You could also wrap individual slices in parchment with twine as a thoughtful homemade gift.

Make Ahead and Storage

Storing Leftovers

I store any leftover bread wrapped tightly in plastic wrap at room temperature, and it stays fresh and moist for up to 3 days. If you want to keep it longer, placing it in an airtight container in the fridge will extend its shelf life by a few more days—just bring it back to room temp before serving.

Freezing

Freezing this pumpkin bread is a game-changer. I slice mine first, then wrap each piece in plastic wrap and pop them in a freezer bag. They keep beautifully for up to 3 months and thaw quickly when you need a quick slice for breakfast or a snack.

Reheating

To reheat, I usually pop a slice in the toaster oven or microwave just for 20-30 seconds. It warms the bread without drying it out, bringing back that tender texture and spotlighting the spices and fruit flavors wonderfully.

FAQs

Can I use fresh cranberries instead of dried in this recipe?

Fresh cranberries have a lot of moisture, which could affect the bread’s texture by making it wetter and potentially denser. If you want to try fresh, consider chopping them finely and tossing them in a bit of flour before folding in to help absorb excess moisture.
Is it possible to make this bread gluten-free?

Absolutely! I recommend swapping the all-purpose flour for a gluten-free baking blend that includes xanthan gum or another binding agent. Make sure to measure accurately and check the blend’s substitution ratio for best results.
How do I know when the pumpkin bread is fully baked?

A classic test is inserting a toothpick or skewer into the center of the loaf; it should come out mostly clean with just a few moist crumbs. Also, the tops should spring back lightly when pressed and have a golden-brown color.
Can I make this recipe into muffins instead of loaves?

Yes! Muffins bake faster, usually around 20-25 minutes at 350°F. Line a muffin tin and fill cups about 2/3 full, then check for doneness a few minutes earlier than with loaves to avoid overbaking.

Final Thoughts

This Cranberry Pecan Pumpkin Bread Recipe is one of those recipes I love having in my back pocket, especially during the fall and winter months when a simple homemade treat makes a house feel like home. It’s approachable, adaptable, and always brings smiles to the table. I’m confident once you try it, you’ll find yourself reaching for it year-round, and maybe swapping your usual pumpkin bread for this wonderfully flavorful version. Give it a go—you’ll love sharing it as much as I do!