A dense, flavorful bread that balances sweet and savory, this loaf incorporates pumpkin, tart cranberries, and crunchy pecans. It’s perfect for breakfast or as an afternoon snack. The combination of spices and textures makes it a favorite during fall and winter gatherings.
Why you’ll love this dish
This bread is moist and packed with flavor, ensuring each bite is satisfying. The blend of pumpkin and spices offers a warm, comforting taste, while the cranberries add a delightful tartness and the pecans provide crunch.
"This is the best pumpkin bread I’ve ever made—sweet, nutty, and truly delicious!"
It’s a great way to use seasonal ingredients and is perfect for sharing with friends or family.
How it comes together
Mixing the wet and dry ingredients separately simplifies the process. Combine everything, pour into a loaf pan, and bake to perfection. It’s that straightforward.
Prep Time: 15 min | Cook Time: 60 min | Total Time: 75 min
What you’ll need
- 1 ½ cups pumpkin puree
- 1 cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup cranberries (fresh or frozen)
- 1 cup chopped pecans
Note: Swap the pecans for walnuts if preferred.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, mix the pumpkin puree, sugars, oil, and eggs until smooth.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture. Stir until just combined.
- Fold in cranberries and pecans.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
Serve slices with butter or cream cheese. Pair it with coffee or tea for breakfast or an afternoon treat. It also works well as a dessert with a dollop of whipped cream.
Storage and reheating tips
Store wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Thaw in the fridge or at room temperature before serving.
Helpful cooking tips
- Use fresh cranberries for better tartness and color.
- Ensure the pumpkin puree is not too watery; drain if necessary.
- Test doneness by inserting a toothpick into the center; it should come out clean.
Creative twists
- Add chocolate chips for a sweeter version.
- Substitute half the all-purpose flour with whole wheat flour for added nutrition.
- Incorporate spices like ginger or allspice for an extra layer of flavor.
FAQ
Can I use canned pumpkin?
Yes, canned pumpkin works well; just ensure it’s pure pumpkin, not pie filling.
How can I make this gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Is this bread good for gifting?
Absolutely. Wrap it nicely, and it makes a thoughtful gift for friends and family.
Pumpkin Cranberry Pecan Bread
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A dense, flavorful bread that balances sweet and savory, incorporating pumpkin, tart cranberries, and crunchy pecans. Perfect for breakfast or an afternoon snack.
Ingredients
- 1 ½ cups pumpkin puree
- 1 cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup cranberries (fresh or frozen)
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, mix the pumpkin puree, sugars, oil, and eggs until smooth.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture. Stir until just combined.
- Fold in cranberries and pecans.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin bread, cranberry bread, pecan bread, fall recipes, holiday baking