This moist and flavorful pumpkin bread is packed with tart cranberries and crunchy pecans, making it the perfect fall treat or holiday dessert.

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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.

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.