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Cranberry Pecan Pumpkin Bread

Delightful cranberry pecan pumpkin bread that combines seasonal spices and flavors, perfect for cozy autumn afternoons.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 16 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Autumn
Calories: 200

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use unbleached for the best flavor.
  • 1 teaspoon pumpkin pie spice A must for the seasonal vibe.
  • 1/2 teaspoon salt Helps enhance the sweetness.
  • 1 teaspoon baking powder Ensures a perfect rise.
  • 1/2 teaspoon baking soda Don't skip this ingredient.
Wet Ingredients
  • 1 cup pumpkin puree Make sure it's pure pumpkin puree.
  • 3/4 cup brown sugar For deep flavor; can use coconut sugar instead.
  • 1/2 cup granulated sugar Balances the flavors beautifully.
  • 1/2 cup applesauce or neutral oil Choose a light oil like canola or vegetable.
  • 2 pieces eggs Use room temperature eggs for best mixing.
  • 1 teaspoon vanilla extract High-quality extract enhances flavor.
Add-ins
  • 1 cup dried cranberries Add chewiness and tangy burst of flavor.
  • 1 cup chopped pecans (lightly toasted) Toasting elevates their flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease two 8x4 inch loaf pans and line them with parchment paper.
Mixing
  1. In a large bowl, whisk together the dry ingredients.
  2. In another bowl, mix together the wet ingredients until well blended.
  3. Stir the wet ingredients into the dry ingredients until just combined.
  4. Gently fold in the cranberries and pecans.
Baking
  1. Divide the batter evenly between the prepared pans.
  2. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the bread to cool in the pans for 10 minutes before transferring it to a wire rack.

Notes

Store in an airtight container at room temperature for up to three days or refrigerate for a week. This bread freezes beautifully!