Cranberry Pecan Pumpkin Bread

Cranberry Pecan Pumpkin Bread is a fall favorite that brings warmth, flavor, and festive cheer to your kitchen. This moist, spiced loaf is packed with tender pumpkin, tart cranberries, and crunchy pecans—all wrapped in aromatic pumpkin pie spice. It’s the perfect way to enjoy autumn baking, whether for breakfast toast, an afternoon snack with tea, or dessert with a dollop of whipped cream. With simple ingredients and easy steps, even beginner bakers can create a loaf that fills the house with cozy aroma and pleases a crowd of friends or family.

Why You’ll Love This Cranberry Pecan Pumpkin Bread

• Perfect Fall Flavor — The pumpkin and pumpkin pie spice combination evokes all the best parts of autumn: crisp air, sweaters, warm drinks, and holiday gatherings.
• Balanced Texture — Moist pumpkin base, chewy dried cranberries, and crunchy pecans give each bite interesting contrast.
• Versatile & Simple Ingredients — Uses pantry staples like flour, sugar, baking soda, and optional applesauce or oil to adapt for dietary preferences.
• Make‑Ahead Friendly — Bake ahead and enjoy all week. Freeze slices if needed.
• Visitor Pleaser — Whether you’re bringing it to a potluck, gifting it, or just baking for yourself, this bread looks beautiful (cranberries peeking, pecans toasted) and tastes like comfort.

Ingredients

Here’s what you’ll need to make this Cranberry Pecan Pumpkin Bread.

• Dry Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 teaspoons pumpkin pie spice
• Wet Ingredients & Sweeteners
  • 2 cups canned pumpkin (not pumpkin pie filling)
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • Choose one: 1 cup applesauce or 1 cup canola oil
• Other Wet Add‑Ins
  • 3 eggs, room temperature
  • 1 tablespoon vanilla extract
• Mix‑Ins & Toppings
  • 1 cup dried cranberries
  • 1 cup chopped pecans, toasted (plus a few extra pecans if you want to sprinkle on top)

Step‑by‑Step: How to Make Cranberry Pecan Pumpkin Bread

1. Preheat and prepare pans
   Preheat your oven to 350°F (≈ 175°C). Grease two 8×4‑inch loaf pans, line them with parchment paper for easier removal, and set aside.
2. Mix dry ingredients
   In a large bowl, whisk together the all‑purpose flour, salt, baking powder, baking soda, and pumpkin pie spice. Ensure there are no lumps so your loaf has even texture.
3. Combine wet ingredients
   In a separate medium bowl, whisk together the canned pumpkin, brown sugar, granulated sugar, your choice of applesauce or canola oil, the eggs (make sure they’re at room temperature for better blending), and vanilla extract.
4. Combine wet and dry
   Pour the wet mixture into the dry mixture. Stir gently just until moistened and combined. Avoid over‑mixing; a few lumps are okay. Overworking the batter can lead to a tougher loaf.
5. Fold in mix‑ins
   Fold in the dried cranberries and toasted chopped pecans. Set aside a small handful of pecans if you want to sprinkle them on top for decoration or extra crunch.
6. Divide batter & bake
   Pour half the batter into each prepared loaf pan. If you saved pecans for topping, sprinkle them on now. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of each loaf comes out clean or with just a few moist crumbs.
7. Cool
   Once baked, let the loaves cool in the pans for about 10 minutes. Then remove carefully (use parchment handles) to a wire rack to cool completely. Cooling fully helps the texture settle and makes slicing cleaner.

Helpful Tips

• Toast your pecans before chopping — about 5 minutes in a 350°F oven or in a skillet until fragrant. This boosts flavor and crunch.
• Room temperature eggs mix more uniformly; cold eggs can cause batter to be uneven.
• Measure flour properly — spoon flour into the measuring cup and level off with a knife. Compacting flour makes the loaf too dense.
• Avoid over‑mixing once when combining wet + dry. Overworked gluten = tough bread.
• Check doneness near the 50‑minute mark; ovens vary. If the top browns too fast, tent with foil for the last 10 minutes.
• Moisture adjustment: If using applesauce instead of oil, the loaf may be slightly firmer; oil gives a richer moisture. But both options work well.

Substitutions And Variations

Here are ways to tweak or adapt this recipe:

• Oil vs Applesauce: Use oil (canola, vegetable, or melted coconut) for richer, more tender crumb; applesauce for a lighter, lower‑fat version.
• Sweeteners: For reduced refined sugar, try replacing part of granulated sugar with maple syrup or honey (reduce other liquids slightly). Use coconut sugar instead of brown sugar for a different flavor.
• Nuts: Swap pecans for walnuts or almonds; or omit nuts entirely to accommodate allergies.
• Fruit Variations: Use fresh cranberries (lightly chopped) if you like more tang; or swap in dried cherries, raisins, or currants.
• Spice Level: Increase pumpkin pie spice or add a pinch of ground cloves or nutmeg to deepen flavor. For a spicy kick, add a bit of ground ginger.
• Loaf Pan Size: If you only have one loaf pan, you may bake one loaf at a time or bake both but expect slightly longer bake time if pans are deeper.

Storage Instructions

• Room Temperature: After the loaf has fully cooled, wrap it securely in plastic wrap or place it in an airtight container to keep it fresh.
• Refrigeration: If you live in a humid or warm area, refrigerate for longer shelf life—about 5‑7 days. Wrap well to prevent drying.
• Freezing: Slice the bread, then wrap individual slices in plastic wrap and place in freezer‑safe bag. It keeps well for 2‑3 months. Thaw slices overnight in the fridge or pop in toaster/oven directly.

Nutritional Information

Serving Suggestions

• Warm‑with Butter or Cream Cheese: Spread a pat of butter or a smear of cream cheese on a warm slice.
• Toast It: Lightly toast slices and add a drizzle of honey or maple syrup.
• With Beverages: Pairs wonderfully with coffee, chai tea, hot cocoa, or a spiced latte.
• Dessert Touch: Serve with vanilla ice cream or whipped cream and a dusting of cinnamon for a festive dessert.
• Gift‑able: Slice it and wrap slices in parchment for gifting; loafs themselves make lovely holiday presents.

Frequently Asked Questions About Cranberry Pecan Pumpkin Bread

1. Can I use fresh pumpkin instead of canned pumpkin?
Yes! If you have fresh pumpkin, roast or steam it until soft, then purée until smooth. You’ll want to strain off excess moisture so it behaves similar to canned pumpkin. Use about 2 cups fresh purée in place of the canned 2 cups.

2. Do I need both baking powder and baking soda?
Yes — each plays a role. Baking soda helps with browning and reacting to acidic elements (like pumpkin or brown sugar), while baking powder adds lift. Omitting one can change texture or rise.

3. What if I don’t have pumpkin pie spice?
No problem! You can make your own by combining ground cinnamon, nutmeg, ginger, and cloves or allspice. For 4 teaspoons required, try: 2 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger + ½ tsp cloves + ½ tsp allspice.

4. How do I know when it’s done baking?
Insert a toothpick into the center: it should come out clean or with a few moist crumbs. The top should spring back slightly when touched. If center jiggles, bake a few more minutes.

5. Can I make this gluten‑free?
You can! Substitute an all‑purpose gluten‑free flour blend (one that includes xanthan gum) in place of regular flour. Texture may vary slightly; you may need to reduce baking time or adjust moisture slightly.

6. Can I make it mini loaves or muffins?
Yes! Use mini loaf pans or fill muffin tins. Bake for shorter time—mini loaves might take ~35‑40 minutes; muffins around 20‑25 minutes. Watch them closely.

Conclusion

Thank you so much for spending time here enjoying this Cranberry Pecan Pumpkin Bread recipe! It’s one of my favorite seasonal loaves because it’s flavorful yet forgiving—easy enough for a busy weekday bake, but with enough warmth and texture to feel special. I hope when you slice into it, you’ll smell the pumpkin and spice, taste the sweet‑tart cranberries and the buttery pecans, and feel cozy inside your home. Whether you’re sharing with loved ones or savoring a quiet moment alone, may this bread bring joy to your kitchen. Happy baking, enjoy every slice, and thanks for being part of the food‑loving community!

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Cranberry Pecan Pumpkin Bread

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• Author: lisa
• Total Time: 1 hour 5 minutes
• Yield: 2 loaves (16 slices total) 1x

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Description

This Cranberry Pecan Pumpkin Bread is full of cozy fall flavors—pumpkin, spice, sweet-tart cranberries, and crunchy pecans. It’s simple to make, ideal for seasonal baking, and perfect for breakfast, snack time, or gifting.

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Ingredients

Scale 1x2x3x

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 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

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Instructions

• Preheat and prepare pans
  Preheat your oven to 350°F (≈ 175°C). Grease two 8×4‑inch loaf pans, line them with parchment paper for easier removal, and set aside.
• Mix dry ingredients
  In a large bowl, whisk together the all‑purpose flour, salt, baking powder, baking soda, and pumpkin pie spice. Ensure there are no lumps so your loaf has even texture.
• Combine wet ingredients
  In a separate medium bowl, whisk together the canned pumpkin, brown sugar, granulated sugar, your choice of applesauce or canola oil, the eggs (make sure they’re at room temperature for better blending), and vanilla extract.
• Combine wet and dry
  Pour the wet mixture into the dry mixture. Stir gently just until moistened and combined. Avoid over‑mixing; a few lumps are okay. Overworking the batter can lead to a tougher loaf.
• Fold in mix‑ins
  Fold in the dried cranberries and toasted chopped pecans. Set aside a small handful of pecans if you want to sprinkle them on top for decoration or extra crunch.
• Divide batter & bake
  Pour half the batter into each prepared loaf pan. If you saved pecans for topping, sprinkle them on now. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of each loaf comes out clean or with just a few moist crumbs.
• Cool
  Once baked, let the loaves cool in the pans for about 10 minutes. Then remove carefully (use parchment handles) to a wire rack to cool completely. Cooling fully helps the texture settle and makes slicing cleaner.

Notes

Use applesauce for a lighter version or canola oil for a richer, more tender crumb. Store at room temp for up to 3 days or freeze slices for up to 3 months. Can also be made as muffins or mini loaves—adjust baking time accordingly.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Bread, Snack, Breakfast

Nutrition

• Serving Size: 1 slice
• Calories: 170 kcal
• Sugar: 16 g
• Carbohydrates: 31 g
• Protein: 2 g