This Cranberry Pecan Pumpkin Bread is a perfect celebration of fall flavors, blending the earthy sweetness of pumpkin with the tartness of cranberries and the crunch of toasted pecans. Moist, fragrant, and easy to make, it’s an excellent choice for breakfast, a snack, or a festive holiday dessert.
Why You’ll Love This Recipe
- Combines the warmth of pumpkin pie spice with the tangy pop of cranberries.
- Crunchy pecans add texture and nutty flavor to every bite.
- Perfectly moist and tender, thanks to the pumpkin and applesauce or oil.
- Freezes well, making it ideal for make-ahead holiday treats.
- Versatile enough for breakfast, dessert, or a holiday gift.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 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 (not pumpkin pie filling)
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 cup applesauce OR canola oil
- 3 eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup dried cranberries
- 1 cup chopped pecans, toasted
Directions
- Preheat Oven
Preheat your oven to 350°F (175°C). Grease two 8×4 inch loaf pans and line them with parchment paper for easy removal. - Mix Dry Ingredients
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside. - Prepare Wet Ingredients
In a medium bowl, whisk together the canned pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract until smooth. - Combine Wet and Dry
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to ensure a tender bread. - Fold in Mix-Ins
Fold in the dried cranberries and chopped pecans, reserving a small handful of pecans for topping if desired. - Divide and Bake
Divide the batter evenly between the two prepared loaf pans. Sprinkle reserved pecans on top for added crunch. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Serve
Allow the loaves to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before slicing.
Servings and Timing
- Servings: 24 slices (12 per loaf)
- Prep Time: 10 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour
Variations
- Chocolate Chip Twist: Replace cranberries with semi-sweet chocolate chips for a decadent treat.
- Fresh Cranberries: Use fresh or frozen cranberries instead of dried for a burst of tart flavor.
- Nut-Free Option: Skip the pecans or substitute with sunflower seeds for a nut-free version.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
- Zesty Flavor: Add orange zest to the batter for a citrusy twist.
Storage/Reheating
- Storage: Wrap the cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week.
- Freezing: Freeze individual slices or whole loaves wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
- Reheating: Warm slices in the microwave for 10-15 seconds or toast lightly for a warm treat.
FAQs
1. Can I use fresh pumpkin puree?
Yes, substitute canned pumpkin with homemade puree, but ensure it’s well-drained to avoid excess moisture.
2. Can I substitute the cranberries?
Absolutely! Try raisins, chopped dried apricots, or golden raisins.
3. Can I use walnuts instead of pecans?
Yes, walnuts are an excellent alternative to pecans.
4. Can I make this bread vegan?
Replace eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg), and use a plant-based oil and sugar alternative.
5. How do I toast pecans?
Toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant.
6. Can I use pumpkin pie filling instead of canned pumpkin?
No, pumpkin pie filling contains added sugar and spices, which will alter the flavor and texture of the bread.
7. What can I serve with this bread?
Serve with a pat of butter, cream cheese, or a drizzle of honey. It pairs wonderfully with coffee or tea.
8. How do I prevent the bread from sticking to the pan?
Grease the pans well and line with parchment paper for easy removal.
9. Can I bake this in one large loaf pan?
Yes, but adjust the baking time to about 60-70 minutes and check for doneness with a toothpick.
10. Can I make muffins instead of loaves?
Yes, divide the batter into muffin tins and bake for 20-25 minutes.
Conclusion
Cranberry Pecan Pumpkin Bread is a delicious and versatile treat that captures the essence of fall. The combination of warm spices, tart cranberries, and crunchy pecans makes this moist bread an instant favorite for family gatherings, holiday feasts, or a cozy afternoon snack. Simple to make and delightful to eat, it’s a must-try recipe this season!
Print
Cranberry Pecan Pumpkin Bread
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 24 servings 1x
- Category: Dessert, Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful pumpkin bread is packed with tart cranberries and crunchy pecans, making it the perfect fall treat or holiday dessert.
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 (not pumpkin pie filling)
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 1 cup applesauce or canola oil
- 3 eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup dried cranberries
- 1 cup chopped pecans, toasted
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease two 8×4-inch loaf pans and line with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
- Mix Wet Ingredients: In a medium bowl, whisk together canned pumpkin, brown sugar, granulated sugar, applesauce or oil, eggs, and vanilla extract until smooth.
- Combine Wet and Dry: Gradually stir the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
- Add Cranberries and Pecans: Fold in dried cranberries and toasted pecans, reserving a few pecans for topping if desired.
- Fill Loaf Pans: Divide the batter evenly between the prepared loaf pans. Sprinkle reserved pecans on top for garnish.
- Bake: Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Substitute dried cranberries with fresh or frozen ones for a tangier flavor.
- Add a sprinkle of cinnamon sugar on top before baking for a sweet crust.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Freeze slices individually for quick snacks or breakfasts.
Nutrition
- Serving Size: 1
- Calories: 170 kcal
- Sodium: 160mg
- Fat: 4g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Your email address will not be published. Required fields are marked *