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Sliced pumpkin bread with cranberries and pecans, perfect for fall baking.

Cranberry Pecan Pumpkin Bread

This delightful quick bread combines the sweetness of pumpkin with the tartness of cranberries and the crunch of toasted pecans, perfect for cozy afternoons or family gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Snack
Cuisine American, Fall
Servings 12 slices
Calories 180 kcal

Ingredients
  

Dry Ingredients

  • 3 cups all-purpose flour Soft and airy for that tender crumb
  • 1 tsp salt Balancing flavors perfectly
  • 1 tsp baking powder Ensuring a fluffy rise
  • 1 tsp baking soda Providing that essential lift
  • 4 tsp pumpkin pie spice A fragrant mix of cinnamon, nutmeg, and clove

Wet Ingredients

  • 2 cups canned pumpkin Creamy and rich, the star of the show
  • 2/3 cup brown sugar Adding a depth of sweetness
  • 2/3 cup granulated sugar For just the right amount of sweetness
  • 1 cup applesauce or canola oil Keeping the bread moist
  • 3 pcs eggs (room temperature) Binding everything together
  • 1 tbsp vanilla extract Enhancing the overall flavor

Mix-ins

  • 1 cup dried cranberries For a burst of tartness
  • 1 cup chopped pecans (toasted) Adding a delightful crunch

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and prepare two greased loaf pans lined with parchment paper.
  • In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and pumpkin pie spice.
  • In a separate bowl, mix the canned pumpkin, brown sugar, granulated sugar, applesauce (or canola oil), eggs, and vanilla extract until smooth.
  • Gently combine the wet ingredients with the dry ingredients, stirring until just moistened before folding in the dried cranberries and chopped pecans.
  • Divide the batter between the two loaf pans, smoothing the tops with a spatula.

Baking

  • Place the loaf pans in the oven and bake for 50 to 55 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean.
  • Once baked, let the loaves cool in their pans for about 10 minutes before transferring them to a wire rack.

Notes

For best results, use room-temperature ingredients and avoid overmixing the batter. You can freeze the bread by wrapping it tightly in plastic wrap and placing it in an airtight container.
Keyword Baking, Cranberry Bread, Fall Recipe, pumpkin bread, Quick Bread