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
Scale
- 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