Description
This Cranberry Pecan Pumpkin Bread is the ultimate fall baking treat, combining moist pumpkin bread with tart cranberries and crunchy toasted pecans. Perfect for cozy mornings, holiday gifts, or an anytime indulgence, it’s easy to make with simple ingredients and fills your kitchen with the irresistible aroma of pumpkin spice
Ingredients
-
3 cups all-purpose flour
-
1 tsp salt
-
1 tsp baking powder
-
1 tsp baking soda
-
4 tsp pumpkin pie spice
-
2 cups canned pumpkin puree
-
2/3 cup brown sugar
-
2/3 cup granulated sugar
-
1 cup applesauce (or canola oil)
-
3 large eggs (room temperature)
-
1 tbsp vanilla extract
-
1 cup dried cranberries
-
1 cup chopped toasted pecans (plus extra for topping)
Instructions
-
Preheat oven to 350°F (175°C). Grease and line two 8×4-inch loaf pans with parchment paper.
-
In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.
-
In another bowl, whisk pumpkin puree, brown sugar, granulated sugar, applesauce (or oil), eggs, and vanilla extract until smooth.
-
Gently combine the wet and dry ingredients, stirring with a spatula until just combined.
-
Fold in dried cranberries and chopped toasted pecans, reserving some pecans for topping.
-
Divide the batter evenly between the loaf pans. Smooth the tops and sprinkle with reserved pecans.
-
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
-
Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
-
Slice and serve!
Notes
Use applesauce for a lighter loaf or oil for a richer texture.
Toasting pecans enhances their nutty flavor.
Avoid overmixing to keep the bread tender.
Store at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
Can be baked as muffins (20-25 minutes bake time).
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American