Description

This Cranberry Pecan Pumpkin Bread is a moist, flavorful loaf perfect for fall or anytime you crave a deliciously spiced treat. The combination of pumpkin puree, warm spices, crunchy pecans, and tart cranberries creates a delightful balance of flavors and textures. Ideal for breakfast, snack, or dessert, this recipe yields two hearty loaves that are easy to prepare and bake to golden perfection.

Ingredients

Scale

Dry 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

Wet Ingredients

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

Add-ins

1 cup dried cranberries, roughly chopped (optional)
3/4 cup pecans, chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F. Grease two 8×4-inch loaf pans and line them with parchment paper to ensure easy removal of the bread once baked.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg until fully combined and evenly distributed.
Combine Wet Ingredients: In a separate bowl, stir together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and well incorporated.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients, mixing gently just until the batter is combined. Be careful not to overmix to keep the bread tender.
Add Pecans and Cranberries: Fold in the chopped pecans and dried cranberries evenly throughout the batter to add texture and fruity flavor.
Fill Pans and Bake: Divide the batter evenly between the prepared loaf pans. Place them in the oven and bake for 55 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the breads to cool in the pans for 10 minutes. Then, remove them carefully from the pans and transfer to a wire rack to cool completely before slicing and serving.

Notes

Room temperature eggs help the batter mix evenly and contribute to a smoother texture.
Lining loaf pans with parchment paper ensures the bread comes out easily without sticking.
Chopping the cranberries reduces chewiness and distributes flavor evenly.
You can substitute walnuts for pecans if preferred or omit nuts altogether for a nut-free version.
For a gluten-free version, substitute all-purpose flour with an equal amount of gluten-free flour blend.
Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Serving Size: 1 slice (about 1/16 of a loaf)
Calories: 220 kcal
Sugar: 14 g
Sodium: 210 mg
Fat: 12 g
Saturated Fat: 1.5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 40 mg